We had friends over for dinner to celebrate the husband's birthday. We made it a four course meal with appetizer, salad, entree, and dessert. This was the appetizer course and it was delicious and quite easy to make! If you're looking for a showstopper dish at a party, or if you just want to fancy up your dinner, I really recommend you try this recipe.
NOTE: The gastrique and salsa can and should be made ahead of time so they're ready to go once the shrimp is grilled.
Put your prawns in a large Ziploc and drizzle in a little olive oil. Add TONS of minced garlic, 2 tsp garlic powder, 1 tsp kosher salt, and 1/4 tsp pepper. Let marinate all day, or overnight.
2 poblano peppers, roasted, peeled and seeded
2 limes, juiced
2 Tbsp olive oil
1 shallot, finely minced
1/2 cup white wine
1/2 cup white vinegar
1 cup sugar
4 Tbsp butter
Put the peppers and lime juice in a blender and puree until smooth; set aside.
In a saucepan, heat the olive oil. Saute the shallot for a minute, stirring once or twice. Add the pureed poblano, the white wine and vinegar and sugar. Bring to boil and allow to reduce by half. It will become syrupy. Remove from the heat and add 1 Tbsp of butter at a time, mixing as it melts to incorporate into the sauce. Set aside.
1 mango, diced in small pieces
2 red bell peppers, roasted, peeled, seeded, and diced
1 bunch green onion, thinly sliced
2 Tbsp cilantro, chopped
1/2 lime, juiced
Combine all ingredients and mix well. Set aside.
To plate: Spoon a layer of gastrique on the bottom of your dish. Place your shrimp and then top with the mango salsa. Drizzle with a little more gastrique. Serve immediately!