Monday, August 2, 2010

Shrimp, green papaya and mango meet lemongrass

When representatives from Peter Island Resort and Spa in the British Virgin Islands told me about the guest chef program focused on sustainable ingredients, I applauded. Then I asked for the recipe for one of their signature dishes. Here it is.

Peter Island Lemongrass Infused Shrimp, Green Papaya & Mango Salad

Serves 4

12 shrimp, 16/20 size, peeled and deveined
1 stick fresh lemongrass
Sea salt & freshly ground black pepper
1 ripe mango
1 green papaya
1/2 sweet red pepper
1/2 sweet green pepper
dried mango slices
dried green papaya slices
small pinch fresh chilies
Extra virgin olive oil


Crush the lemongrass and chop. Mix with shrimp, salt and pepper and a drizzle of olive oil. Cover and marinate for several hours.

Finely chop mango. papaya, peppers and mix. Add chili, season to taste and bind with a small amount of mango puree.
Heat a saute pan with olive oil, sear the shrimp on both sides and cook, about 3-4 minutes.
Arrange the the mango and papaya salad in a mold. Place the shrimp on the plate with dried mango and papaya slices in between.
Garnish with micro greens or arugula.

Better yet, let's hop a plane to Peter Island and let chef do it!

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