Mango-Poached Shrimp, Mango Salmon, and more!

Mango-Poached Shrimp Fettucini
This one just came to me in a flash of inspiration.  I love how that happens!!

2-3 very soft fresh Mangos
1/2 - 3/4 lb large-ish Shrimp (16-20s would be good)  I like Gulf Pink deepwater shrimp.
4-8 Tbsp Apple Cider Vinegar, to taste
1/4 cup julienned fresh Basil

Basil Pesto to taste; home made is best, if you have lots of basil on hand.
Your favorite Fettucini noodles

My Cajun-loving chef friends could add some Cajun spice blend to this recipe, but I chose not to -- this time!

Disassemble the mangos and put the meat and juice in your food processor along with a cup or so of water.  Take it for a spin until you have a thin sort of mango 'gravy'.  Reserve.

Peel the shrimp.  I like to leave the tails on, but you don't have to.   Bring a large pot of water to a boil.  Add the fettucini and cook to package directions. 

Put the mango puree in a medium skillet along with the fresh basil.  Bring to a simmer and add the vinegar to taste. Stir to combine.  The vinegar cuts the uber-sweetness of the mango and along with the basil, makes the gravy more savory.  Now add the shrimp.  

Cook a few minutes, turning as needed until the shrimp just turn pink -- but no longer -- tough overcooked shrimp are not good!

Plate your fettucini and top with the mango-poached shrimp.   Add a dollop of Basil pesto as an additional kick to the flavor.

Shrimp & Grits
Sally's Mum requested these for Sunday brunch a week or so back.  Every time I make this dish it's a bit different.  This time I didn't 'tart things up' with added veggies or a gravy.  Just a simple meal of shrimp sautéed with a bit of Cajun spice, atop a bed of my Creamy Dreamy White Cheesy Grits.
  

And a mango smoothie for dessert!


Mango Salmon
The leftover 'mango gravy' from the Mango-Poached Shrimp recipe became the basis for a dinner of salmon and sweetcorn.  #MakeOverMyLeftover chef Suzanne DuPlantis!

I pan seared the wild-caught sockeye fillets dusted with Evergladestm seasoning, then topped them with spoonfuls of the mango sauce, put the lid on and let them cook about 10 minutes until flaky.  

Most moist and tender salmon I've made in a loooonngg time.

I cook my corn on the cob in the husk, in the microwave -- about 3 minutes per ear.  The I use a chef's knife to chop off the butt end.  Wearing heat-proof gloves, I squeeze the ear of corn from the pointy end, pushing the ear out of the husks , leaving 90% of the silk behind!


Barley Bowl
Variations of the classic Japanese Rice Bowl meal have caught on with the healthy eating folks.  They're using grains other than rice, of course -- barley, faro, quinoa, amaranth.  This is my take -- a Barley bowl, made by cooking up a batch of pearled barley, preferably in a vegetable stock for added flavor.  I made the mistake of using "quick cooking" barley -- never again!  Just not the quality, texture or taste of regular slow-cooked barley.  This would be even better, I think if made with the ancient grain Faro.

Toppings can be anything you like, cooked or raw.  For this vegan bowl I used heirloom cherry tomatoes, slices mushrooms, diced green onion, and some Indian-spiced roasted chickpeas.  The sky's the limit!