1 lb shrimp(21-25), peeled and deveined
1 tsp fresh lime juice
1 tsp light soy sauce
2 tbsp flour
1 tbsp cornstarch
1/2 tsp baking soda
1 egg, slightly beaten
2 scallions, thinly sliced
1 tbsp minced fresh ginger
3 small dried red hot chilis, minced
1 tbsp minced garlic
FOR THE SAUCE
1/2 cup sugar
2 tbsp mango puree
1 tbsp dark rum
1 tbsp fresh lime juice
FOR THE GREENS
1 vegetable oil for frying
1 tbsp sherry
1 tbsp light soy sauce
1 tsp sugar
8 cup loosely packed spring greens and sp, inach
1/2 cup chopped cilantro or basil
1 mango and carambola slices for garn, ish (opt)
A Recipe for
Red Skies At Night (Spicy Mango Shrimp On Wil
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
This Recipe for Red Skies At Night (Spicy Mango Shrimp On Wil is one of thousands in the Recipes-to-go Meal Cookbook.
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
If you enjoy this Red Skies At Night (Spicy Mango Shrimp On Wil Recipe - you should enjoy the recipe collections you can find on the websites below:
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
This is a recipe for Red Skies At Night (Spicy Mango Shrimp On Wil from the recipe cookbook of Recipes-to-go (Meal)
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
The belly rules the mind. |
| Spanish Proverb |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
Slice the shrimp lengthwise in half, rinse in cold water and pat dry.
Combine the lime juice, soy sauce, flour, cornstarch, baking soda and
egg in bowl and mix well. Add the shrimp, cover with plastic wrap and
refrigerate for at least 1 hour. Mix together the scallions, ginger,
chilies, and garlic in a small bowl and set aside. Mix together the
sugar, soy sauce, mango, rum and lime juice for the sauce in another
small bowl and set aside. Heat 2 cups of oil to 350 degrees in a wok
or deep frying pan. Add half the shrimp and stir briskly until the
shrimp turn whitish-pink, 3 to 4 minutes. Remove to drain on paper
towels. Cook the rest of the shrimp in the same manner. Remove all
but 2 tablespoons of oil from the wok, add the scallion mixture and
stir on high heat until it begins to colour. Add the sauce
ingredients and stir until the mixture bubbles. Return the shrimp to
the wok and stir to coat with the sauce for a minute or two.
Transfer to a holding container and keep warm. Heat 2 tablespoons of
oil in the wok, add the sherry, soy sauce, and sugar and stir to heat
through. Add the greens-spinach mixture and stir briskly at high heat
just until wilted. Remove from heat, fold in cilantro or basil and
transfer to serving platter. Place the shrimp on the greens and
garnish with mango and carambola slices.
Nutritional info per serving: 318 cal; 23g pro, 36g carb, 9g fat (25%)
Source: Kitchen Tropicale, Miami Herald, 8/31/95 format: 8/5/96, Lisa
Crawford
Serves: 4
Red Skies At Night (Spicy Mango Shrimp On Wil Recipe brought to you by Recipes To-Go