| |
Best Halloween Candy
BUILD A CHEESE BOX
BUILD A GIFT BASKET
Christmas Gift Ideas
Easter Gifts
Grade B Maple Syrup
Maple Butter/Cream
Maple Sugar Candy
 Bulk Maple Candy
CHAMP Maple Candy
Chocolate-Maple
Hard Maple Candy
Maple Candy Gift Boxes
Pure Maple Candy
Maple Wedding Favors
More Maple Products
Valentine's Candy
Vermont Cheese Gifts
Vermont Gift Baskets
Vermont Maple Syrup
Wooden Salad Bowls
Barbecue Sauces
Smoke and Cure Meats
Specialty Foods
View All...
Gift Baskets by Kim
Maple City Candy
Maple Landmark, Inc.
Robb Farm Sugarhouse
Vermont Bowl Co.
PIECES OF VERMONT
Owned & operated by
RES eCom, Inc.
PO Box 578
Jacksonville, VT 05342
800-507-7721
About Us Contact Us
|
|
|
Home
 Recipes
Tropical Mango Shrimp Salad Recipe
Tropical Mango Shrimp Salad
with Jasmine Rice
We first discovered this recipe on the Meal Makeover Moms© website
and added a couple modifications of our own. The first modification is the use of sliced avocado and finely chopped kumquat peel in addition to the ripe mango. The addition of
avocado and kumquat gives the salad a bit more texture, flavor, and nutrition.
If you can't find kumquats in your local grocery, simply omit from the recipe - the salad will still be very tasty. Avocado is also optional.
The second modification is simply to double the amount of dressing and to use
pure Vermont honey.
You can find honey in every grocery store, but we're partial to that from Vermont of course.
This tropical salad pairs nicely with lite beverages, such a Corona beer, BL Lime (Bud Lite Lime), or our favorite,
Arbor Mist® Pinot Grigio "Island Fruits" fine wine. We like to prepare and chill
the salad a couple hours before our guests arrive, this way the work is done and we can focus on the main dish -
lump crab cakes. Then we serve the two together. The finishing touch to the meal is generally key lime pie (this we buy of course) or
a nice Key Lime Martini.
Salad shown here in a John McLeod designed wooden salad bowl for
presentation.
Ingredients
- 1 cup dried Jasmine rice
- 1 lb. medium cooked, peeled and devained, fresh shrimp (thawed)
- 1 cup ripe mango (chopped in 1/2" cubes)
- 1/2 cup ripe but not too soft avocado (coarsely chopped)
- 1 Tbsp. kumquat peel (minced)
- 1/3 cup slivered almonds
- 3 Tbsp. fresh mint leaves (minced)
- 3 Tbsp. EVOO (extra virgin olive oil)
- 3 Tbsp. fresh lime juice
- 3 tsp. pure Vermont honey
- 3 garlic cloves (minced)
- 1/2 teaspoon kosher salt
- black pepper
Recipe
First, cook the jasmine rice according to package directions (1 cup of dry rice generally makes 2 cups of cooked rice). Next,
in a large serving bowl add the mango, acocado, kumquat, almonds, and mint. Toss to combine.
Rinse shrimp to thaw and remove tails if necessary. Combine with other ingredients in serving bowl.
Time to make the dressing. Whisk together the olive oil, lime juice, Vermont pure honey, garlic, kosher salt,
and black pepper. Pour 1/3 of the dressing into salad and gently mix, and set 2/3 of the dressing aside to add
individually when served.
Chill for 1/2 hour to make sure rice is cold, then season with additional salt and pepper, and serve in a
Vermont Bowl by John McLeod.
|
