- 4 shrimp
- Shredded filo dough (available frozen in specialty markets)
- Clarified butter
- 1/4 pineapple, peeled and grilled
- 1 mango
- 2 kiwis
- 1/4 red pepper
- 1 tablespoon red onion
- 1 tablespoon green onion
- 1 tablespoon cilantro
- Juice of 1 lime
- 2 jalapeno peppers
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 tablespoon garlic black bean sauce (available in most supermarkets)
- Butter sauce (recipe follows)
- 2 scallion brushes
- Toasted coconut, optional
- Black sesame seeds, optional
Slightly thaw and loosen filo dough from package. Break off an 8-inch strip of filo dough, fluff up and loosely wrap twice around a shrimp. Repeat for each shrimp.
Place 2 filo dough-wrapped shrimp on each skewer. Sear in pan with clarified butter over medium heat 2 to 3 minutes. Turn shrimp and cover pan. Cook another 3 minutes or until shrimp are translucent.
Small dice all fruits, vegetables and herbs and mix with cumin, lime juice and olive oil for salsa.
To assemble: Center grilled pineapple on plate. Attach scallion brush to end of each skewer. Insert other end of skewers on angle into pineapple.
Put salsa on top of pineapple, spilling over sides of pineapple. Drizzle butter sauce around plate.
Garnish with toasted coconut and black sesame seeds, if desired.
Makes 1 appetizer.
To make butter sauce: Reduce 2 ounces white wine by half over medium heat in saucepan. Add 2 ounces heavy cream and reduce by half. Add 2 tablespoons chilled, cubed butter, stirring constantly until incorporated. Add garlic black bean sauce and remove from heat.
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Submitted By: Marlen
TANGLED SHRIMP WITH MANGO-KIWI SALSA