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250 g cooked large shrimp, peeled, about 25
1/2 tsp vegetable oil
1/2 tsp sesame oil
2 tbsp coarsely chopped fresh coriander
1 firm ripe mango
1/4 cup bottled cocktail sauce
If using frozen shrimp, place in a sieve and rinse under cold running water until ice crystals melt. Drain well and pat dry with paper towels. Place in a large bowl. Drizzle with vegetable and sesame oils and sprinkle with coriander. Turn to evenly coat.
Peel mango. Slice fruit from stone in long thick pieces. Coarsely chop, then place in a food processor with cocktail sauce. Whirl until puréed, scraping down side as needed. Scrape into a decorative bowl and place in centre of a large serving platter. Arrange shrimp around sauce. Mango sauce is also delicious with our Crab Cakes Provencal (recipe, in Recipe File).
Calories 20, Protein 2g, Carbohydrates 2.4g, Fat 0.3g, Fibre 0.2g, Sodium 26mg.
Dipping plump juicy shrimp into bottled cocktail sauce is a holiday party tradition for many of us. For a delicious twist on this classic appetizer, purée fresh mango into the sauce to add fruity flavour. It's a terrific match with the shrimp.
This sunny versatile sauce has a marvelous tropical flavour. Here are other delicious ways to use it:
* sauce for sautéed chicken breasts
* dip for spring rolls or french fries
* over cooked mussels on the half-shell for an elegant appetizer
* on open-face turkey sandwiches
* mixed into canned tuna for sandwich filling
* stirred with cream cheese and drained canned crab for a dip
Prepare shrimp, but do not add coriander. Prepare sauce. Cover and refrigerate both overnight. Toss shrimp with coriander just before serving.