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in a Pineapple Boat Floating on a Tropical Salsa with Mango Pineapple Sauce (Appetizer) Chef Sylvester Henry - Blue Waters Hotel, Antigua PREPARATION TIME: 20mins. COOKING TIME: 20mins. SERVES: 4
in a Pineapple Boat Floating on a Tropical Salsa with Mango Pineapple Sauce
Mango-Infused Coconut Crusted Shrimp
Mango-Infused Coconut Crusted Shrimp
Ingredients: Mango Pineapple
Ingredients: Shrimp Crusting
Ingredients: Mango Pineapple
Sauce
Technique
Salsa
1 ½ mangoes, peeled and diced
12 Atlantic shrimp, peeled and
1 ½ mangoes, peeled and diced
1 Antigua Black Pineapple, peeled
cleaned (3 per portion)
1 Antigua Black Pineapple, peeled
and diced
Salt and pepper to taste
and diced
17 oz (500 ml) water
1 cup (140 g) flour
1 red bell pepper, medium diced
2 cups (400 g) sugar
2 eggs
1 yellow bell pepper, medium diced
½ tsp vanilla essence
8 oz (250 ml) milk
1 green bell pepper, medium diced
¼ inch fresh ginger, finely grated
3 shredded coconuts
1 small bunch basil, chopped
Cornstarch (to thicken)
Oil for frying
1 tbsp olive oil Ingredients: Pineapple Boats 1 whole Antigua Black Pineapple
Method for Mango Pineapple Sauce Place mango and pineapple in a saucepan with water and bring to a boil. Add sugar, essence and ginger; continue to boil. To finish, thicken with cornstarch to desired consistency. Method for Mango Pineapple Salsa Combine diced mango, pineapple and bell peppers in a bowl. Add chopped basil for colour and flavour. Add oil to give a little shine to the product. Keep refrigerated until ready to use. Method for Shrimp Crusting Technique Pour oil into a frying pan over medium high heat. Marinate shrimp with mango, salt and pepper. Combine eggs and milk in a bowl to make egg wash. First, place shrimp in bowl of flour. Second, dip shrimp in egg wash and drain a little. Third, roll shrimp in shredded coconut for coating and crusting. Place the crusted shrimp in the hot oil to fry until golden brown. Drain the shrimp on wax paper. Method for Pineapple Boats
Louis Bouillot Perle de Vigne "Grande Réserve" Brut
Louis Roederer "Brut Premier" Region: Champagne,
Region: Champagne,
France
France
Local Supplier: Best
Local Supplier: Best
Cellars Wines & Spirits
Cellars Wines & Spirits
Tasting Notes: For such an
Palate: Champagne is
exciting appetizer why
Remove the head of the pineapple. Cut the pineapple lengthwise into four equal quarters. Remove the core from each
delicious with food, and
not try the exciting Louis
quarter. Set aside until ready to use.
if you are looking for an
Roederer Brut. Its apple
affordable option this is
flavours meld effortlessly
for you. This crémant is
with citrus, grapefruit zest
dry and has a rich texture
and just a touch of toast
Assembly Plate the pineapple boats in the centre of each plate. Decorate with salsa to form a sea. Secure 3 crusted shrimp in each pineapple boat with cocktail sticks. Drizzle boat and salsa with sauce.
www.foodanddrink-caribbean.com
with enticing flavours of
to show the depth of
baked apples reminiscent
flavour that will emerge in
of an apple crisp.
every mouthful.