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Categories:
fresh lemongrass canola oil garlic shallot fresh ginger shrimp tomato paste white wine water lime juice salt freshly ground pepper cayenne pepper tarragon mangoes
Viewed: 64 - Published at: 5 years agoIngredients
- 1 stalk of fresh lemongrass, tender inside only
- 3 tablespoons canola oil
- 2 garlic cloves, thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon chopped fresh ginger
- 1 1/2 pounds large shrimp, shelled and deveined, shells reserved
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 3 cups water
- 2 tablespoons fresh lime juice
- Salt
- Freshly ground pepper
- Cayenne pepper
- 1 1/2 teaspoons minced tarragon
- 3 mangoes (about 14 ounces each), peeled and cut into 1/2-inch dice
Method
- Thinly slice the bottom 4 inches of the stalk of lemongrass.
- Heat 1 tablespoon of the oil in a medium saucepan.
- Add the garlic, shallot, lemongrass and ginger and cook over low heat until softened, about 5 minutes.
- Add the shrimp shells and cook, stirring, until bright pink, about 3 minutes.
- Add the tomato paste and cook, stirring until glossy, about 2 minutes.
- Add the white wine and bring to a boil.
- Add the water and simmer over low heat for 30 minutes.
- Remove the shrimp stock from the heat and let stand for 10 minutes.
- Strain the stock, pressing hard on the solids.
- Return the stock to the saucepan and boil until reduced to 1/3 cup, about 20 minutes; let cool.
- Whisk in the lime juice and the remaining 2 tablespoons of oil and season with salt and pepper.
- Season the shrimp with salt, pepper and cayenne and steam until just opaque throughout, 3 to 5 minutes.
- Stir the tarragon into the dressing.
- In a large bowl, toss the mangoes with 1/4 cup of the dressing and mound on plates.
- Top with the shrimp, drizzle on the remaining 1/4 cup of dressing and serve.
