Red Hazed Grilled Shrimp with Mango Cabbage

This is a sweet and spicy tropical inspired dish full of many flavors and colors that seem to jump off the plate.

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Ingredients:

• 2 oz vegetable oil
• 6 oz carrots, sliced
• 8 oz red onion, sliced
• 2 scotch bonnet peppers
• 1/2 cup white wine
• 1/2 cup sweet chili sauce
• 1/4 cup grenadine
• 1 tbsp light soy sauce
• 1 lime, juiced
• 1 tbsp ground cardamom
• 1/2 cup mango braised cabbage
• 1 tsp salt
• 1 tsp pepper
• Mango Braised Red Cabbage:
• 1 large red cabbage head, sliced
• 2 oz vegetable oil
• 1 mango, chopped
• 4 oz red wine vinegar
• 4 oz orange juice
• 4 oz water
• 1 tsp salt
• 1 tsp pepper
• Grilled Shrimp:
• 30 large shrimp, shelled with tail on
• 2 oz kosher salt
• 1 oz black pepper
• 3 oz oil
• Garnish:
• 1/2 mango, small diced
• 1 cup chopped flat leaf parsley

Method

Cabbage: In a large pot, sweat over low heat with chopped mango in oil until soft. Add sliced cabbage and stir. Add in all liquids and bring to a simmer. Cover pot and continue to simmer for 45 minutes. Remove lid and season. Red Hazed Sauce: In sauce pot, sweat onions, carrots and peppers over low heat until soft. Add white wine, and let reduce by half. Remove from stove and place in blender. Add all other ingredients to blender and puree until smooth. Season with salt and pepper. Shrimp: Coat shrimp with oil, salt and pepper. Cook on smoking hot grill for about 1 1/2 minutes on each side or until just cooked through. Place shrimp in a bowl and coat heavily with sauce. Serve shrimp over a pile of cabbage and garnish with mango and parsley.

Notes:

Number of servings: 6-8

Submitted By: dhobbycia
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