Food & Wine
Aug 31, 2008 05:00PM ● By Super Admin
Bidwell Street Bistro
Appetizer:
Grilled Marinated Jumbo Prawns with Mango Salsa
Serves four
For the marinade:
Combine 1/3 of the diced mango with the garlic, cilantro and oil – blend well with a hand blender. Pour over the prepared prawns and marinate at least one hour or up to six hours.
For the mango salsa:
In a small mixing bowl, combine the remaining diced mango with the red bell pepper and the red onion. The habanero has quite a bit of heat, so add as much or as little as you would like. Squeeze the juice of half the lime and season to taste with salt and pepper. Adjust with more limejuice if necessary.
Preparation:
Remove the prawns from the marinade and season both sides with salt and pepper. Grill over a hot flame until just cooked, and serve immediately with the mango salsa.
Wine Pairing:
2007 Sobon Winery Viognier
For more Wine Pairing Recipes, be sure to pick up this month's copy of Style-Folsom El Dorado Hills edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.
Appetizer:
Grilled Marinated Jumbo Prawns with Mango Salsa
Serves four
12 U15 size prawns, peeled and de-veined
1 mango, peeled, pitted and diced small
1 lime
1 small red bell pepper, finely chopped
1 small red onion, finely chopped
1 small habanero chile, finely minced
1/8 cup cilantro leaves
4 ounces Canola oil
2 garlic cloves
kosher salt
ground black pepper
1 mango, peeled, pitted and diced small
1 lime
1 small red bell pepper, finely chopped
1 small red onion, finely chopped
1 small habanero chile, finely minced
1/8 cup cilantro leaves
4 ounces Canola oil
2 garlic cloves
kosher salt
ground black pepper
For the marinade:
Combine 1/3 of the diced mango with the garlic, cilantro and oil – blend well with a hand blender. Pour over the prepared prawns and marinate at least one hour or up to six hours.
For the mango salsa:
In a small mixing bowl, combine the remaining diced mango with the red bell pepper and the red onion. The habanero has quite a bit of heat, so add as much or as little as you would like. Squeeze the juice of half the lime and season to taste with salt and pepper. Adjust with more limejuice if necessary.
Preparation:
Remove the prawns from the marinade and season both sides with salt and pepper. Grill over a hot flame until just cooked, and serve immediately with the mango salsa.
Wine Pairing:
2007 Sobon Winery Viognier
For more Wine Pairing Recipes, be sure to pick up this month's copy of Style-Folsom El Dorado Hills edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.