3.08.2009

Mango pea rissotto with Butterflied Coconut Shrimp

The coconut shrimp I decided to make inspired the side dish of the mango risotto. It was very tropical, although not something I'd eat in hot weather. So think a dinner in the tropics and shovelling snow all in the same couple of hours...



Mango Risotto with Peas
  • 1/2 mango, sliced
    1/4 cup, shelled peas
  • 1/4 cup, snow peas in pods
  • 1 cup of short grain rice
  • 2 cups of stock (I used chicken)
  • 1 tbsp butter


Melt butter in a pot / large saucepan. Throw in the dry rice and mix with a wooden spoon to coat it in butter. Toast while mixing for about 1 minute. Add in 1 cup of the stock and mango pieces ( I added these at this point because my mango wasn't very ripe, I would wait until you start adding the rest of the stock, if you have a ripe mango). Continue to mix the rice on medium heat until most of the liquid is evaporated and add a little of the remaining stock as a time allowing each time for the stock to evaporate. This is a slow process but is really worth it for the creamy risotto. When the rice is "al dente" add in the peas and snow peas and continue to cook until soft and creamy. If you find that your rice isn't done and you've used all of your stock, have some on reserve to keep adding more until the rice is well cooked.

Butterflied coconut shrimp
  • 1 lb raw shrimp, deveined butterflied with tails on
  • 1 egg white + 2 tbsp water
  • 1/2 cup breadcrumbs
  • 1/2 cup of fine shredded coconut
  • salt
  • white pepper
Mix breadcrumbs, coconut, salt and white pepper. Dip shrimp into egg white mixture and then into the coconut mixture. Repeat this process twice. Spray a cookie sheet with oil and arrange the shrimp. Cook at 375F for 12 minutes.

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