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Saute Shrimp with Mano Mojito Served with Sweet Mashed Potato, Coconut Milk

Saute Shrimp with Mano Mojito Served with Sweet Mashed Potato, Coconut Milk

By Chef Chai Chaowasaree
May 22 - 28, 2011

Serves 2-3 people

Ingredients:

  • Saute Shrimp with Mano Mojito Served with Sweet Mashed Potato, Coconut Milk
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  • 1 pound shrimp, peeled and deveined
  • 25 leaves fresh mint, chopped
  • 1/2 cup mango puree
  • 1.5 tablespoons lime juice
  • 1.5 ounces Bacardi rum
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallot
  • 1/2 tablespoon cumin
  • 2 tablespoons vegetable oil
  • 2 tablespoons red bell pepper
  • 1 cup asparagus, cut to 1-inch lengths
  • 1/4 cup chicken stock
  • salt and pepper, to taste
  • 2 large potatoes, cleaned and peeled
  • 1/2 cup coconut milk
  • 1 tablespoon sugar
  • salt, to taste

Preparation:

  1. Cut potatoes into small pieces and steam until they’re cooked all the way. When done, mash with a masher. Add coconut milk, sugar, salt and pepper. Set aside.
  2. Marinate shrimp for a few hours with mint leaves, half of mango puree, lime juice, half of Bacardi rum, garlic, shallots and cumin.
  3. In a saute pan on medium heat, add vegetable oil and shrimp, saute for a minute then deglaze with other half of rum. Add chicken stock, asparagus, bell pepper and other half of mango puree. Saute for another 1 1/2 minutes. Season with salt and pepper and cook until shrimp is done.
  4. Serve with sweet mashed potato and garnish with fresh mint leaves.