Print This Recipe

Print
Scallion-and-Mango-Wrapped Shrimp

Scallion-and-Mango-Wrapped Shrimp

The adobo sauce used to coat the shrimp is slightly smoky with a kick of heat, while the mango adds sweetness and a tinge of acidity. Choose a mango that is just underripe and slightly firm so that it will hold its shape when wrapped around the shrimp.

Martha Stewart Living, December 2011 http://www.marthastewart.com/153949/scallion-and-mango-wrapped-shrimp
0
Rated
(0)
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Makes 12
    Serves 6

Ingredients

    • 12 large shrimp (9 ounces), deveined and peeled, tails left intact
    • 1/2 teaspoon vegetable oil
    • 6 large scallions, green parts only, halved lengthwise
    • Coarse salt
    • 1/4 cup adobo sauce (from one 7-ounce can chipotle chiles in adobo sauce; reserve chiles for another use)
    • 1/2 semi-ripe peeled mango, laid flat and sliced lengthwise into very thin strips

Directions

  1. Heat broiler. Cut a slit into each shrimp along the vein line, about halfway through.
  2. Heat oil in a large nonstick skillet over medium-high. Cook scallions with 1/4 teaspoon salt until browned and tender, about 2 minutes. Transfer to a plate, and let cool.
  3. Toss shrimp with adobo sauce on a rimmed baking sheet. Broil 8 inches from heat source, flipping shrimp halfway through, until just cooked through, about 2 minutes per side. Let cool slightly.
  4. Wrap 1 mango strip and 1 scallion piece around each shrimp, and skewer to secure if desired. (You may have extra mango strips.)

Cook's Note

Wrapped shrimp can be kept at room temperature for up to 1 hour.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.