Recipe Of The Week: Cumin Crusted Shrimp Skewers With Mango-Avocado Salsa
Another recipe from Jessica Cerra, a private chef and Xterra pro athlete.
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* Served with Stewed Black Beans
Ingredients
For the shrimp:
1 pound large-jumbo shrimp, peeled and deveined (suggest to buy prepared like this)
1 Tbsp olive oil
2 Tbsp cumin powder
1 tsp salt
½ tsp pepper
For the salsa:
1 large ripe mango
1 medium ripe avocado
¼ red bell pepper, seeds removed and finely diced
2 Tbsp cilantro, finely chopped
1 Tbsp fresh squeezed orange juice
1 tsp fresh sqeezed lime juice
sprinkle of salt
For the beans:
1-15 oz can black beans
½ red bell pepper, seeds removed and diced
½ yellow or orange bell pepper, seeds removed and diced
½ green bell pepper, seeds removed and diced
½ sweet onion, diced
1 tsp garlic, finely minced
1 cup white wine
1 Tbsp olive oil
1 tsp salt
½ tsp pepper
2 Tbsp cilantro, finely chopped
Note: Use whatever bell peppers you have. The three above are recommended for color. Using a frozen pepper medley also works.
Preparation
For the shrimp:
1. Pad the shrimp with paper towel to absorb any liquid and ensure they get a nice crust when grilling.
2. Put the shrimp in a large sealable storage bag. Add all other ingredients, seal and toss to combine and coat the shrimp thoroughly.
3. Store in the fridge for at least 20 minutes and up to one day.
4. If using bamboo skewers, soak in water for 20 minutes before grilling. Heat grill to medium high.
5. Put 4-6 shrimp on each skewer. Grill 2-3 minutes per side (depending on size of shrimp).
For the salsa:
1. Cut mango in half (each half will be on the flatter looking side of the mango, on either side of the pit). With the skin on, score the mango in to small cubes, without cutting through the skin. Scoop out cubes with a spoon into a small bowl. Salvage what flesh is left on the mango around the pit and cut into small cubes, add to the bowl.
2. Cut the avocado in half, removing the pit. With the skin on, score the avocado into small cubes, without cutting through the skin. Scoop out the cubes and add to the bowl with the mango.
3. Add the rest of the salsa ingredients to the bowl and toss gently to combine.
4. Serve over shrimp skewers.
For the black beans:
1. Heat olive oil over medium high heat in a large pan. Add onion, salt and pepper and sauté for 5 minutes. Add bell peppers and sauté for another 5 minutes, adding the garlic during the last 2 minutes.
2. Drain and thoroughly rinse black beans in a colander. Add to the onions and peppers.
3. Turn heat down to medium, add wine, and let bubble (mildly) for 15-20 minutes, until most of the wine has been absorbed.
4. Remove from heat and toss in fresh cilantro.
5. Serve with shrimp skewers. For more substance, rice and/or tortillas are a nice accompaniment.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.