Katie’s Kitchen

This is a great end of summer recipe that takes advantage of all of the beautiful produce still available in the grocery store and in your home gardens (Special thanks to Liz and Nick for the awesome peppers and cucumbers used in this recipe!)   You already know that cayenne pepper is a fat burning food, which you can read about here, so apply that liberally to your shrimp and the fresh flavors of the salsa will satisfy any appetite

P.S. This salsa is so delicious you will want to put it on everything so you may want to make extra.  I found it to be an awesome way to dress up a meatless chik’n patty from my freezer!

Mango Salsa
                                                                                                                                               

• 2 small, ripe mangoes
• 1 cucumber, peeled and diced
• 1/2 red or green bell pepper, diced
• 2 tablespoons minced fresh cilantro
• 3 scallions, sliced thinly
• 1 jalapeño or hot cherry pepper, seeded and minced
• 1 tablespoon fresh lime juice, more to taste
• Kosher salt and freshly ground black pepper

Directions:

1. Dice the mango into small chunks.
2. Dice the remaining vegetables and mince cilantro and combine with the mango in a bowl.
3.  Add the lime juice, salt and pepper to taste. Toss, taste, and adjust the seasoning.  Serve immediately, or refrigerate for up to 12 hours.

*The best way to cut a mango:

 http://www.mango.org/en/about-mangos/how-to-cut-a-mango.aspx

Spicy Shrimp

• 1 lb jumbo shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• lemon wedges

Directions

1. Heat the olive oil and butter in a large frying pan. When the butter begins to sizzle, add the garlic and cook until just starting to brown.
2. Add the spices (cumin, ginger, paprika and cayenne pepper) to the pan. Cook, stirring, for a few seconds.
3. Add the shrimp. Cook shrimp for 2-3 minutes over high heat, stirring to avoid burning the spices, until all shrimp are pink. 
4. Transfer shrimp to serving dishes. Pour the spicy butter mixture over each serving. Garnish with lemon wedges.
5. Top with Mango Salsa and serve immediately.

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Posted in Nutrition by admin 2 Comments