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All RecipesSeafood

Recipe by Jamie Purviance

Peel-and-Eat Shrimp with Casamiento and Mango Salsa

  • People

    Serves 4

  • Grilling Time

    3 mins

  • Prep Time

    40 mins

People
Serves 4
Grilling Time
3 mins
Prep Time
40 mins

the Ingredients

20151023095358 Row Seafood 41
  • 1 ripe mango, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 jalapeño chile pepper, seeded and finely diced
  • 2 tablespoons fresh lime juice
  • Kosher salt
  • Freshly ground black pepper
  • 1½ teaspoon ground cumin, divided
  • 3 tablespoons vegetable oil, divided
  • 1½ pound large shrimp (21/30 count), in their shells (tails left on), deveined
  • ½ medium yellow onion, finely diced
  • 2 medium, ripe tomatoes, seeded and finely diced
  • 2 garlic cloves, minced
  • 1 can (15 ounces) red or black beans, drained, liquid reserved
  • Cooked rice
  • 2 limes, cut into wedges

Special Equipment

  • perforated grill pan

Instructions

  • 01 Combine the mango, bell pepper, jalapeño, and lime juice. Season with salt. Set aside for 15 to 30 minutes.
  • 02 In a large bowl whisk ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon of the cumin, and 2 tablespoons of the oil. Add the shrimp and toss to coat.
  • 03 Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat a perforated grill pan.
  • 04 In a large skillet over medium heat on the stove, warm the remaining 1 tablespoon oil. Add the onion and cook until tender, 5 to 7 minutes, stirring often. Add the tomatoes, garlic, and the remaining 1 teaspoon cumin and cook over low heat until saucy, 2 to 3 minutes, stirring occasionally. Add the beans and stir until combined. Fold in the rice until it is hot and well blended with the other ingredients, about 2 minutes. Season generously with salt and pepper. If the mixture seems too dry, add some of the reserved liquid from the beans. Keep warm while grilling the shrimp.
  • 05 Arrange the shrimp in a single layer on the grill pan and grill over direct high heat,with the lid closed, until firm to the touch and opaque in the center, about 3 minutes, shaking the pan occasionally and turning once with tongs. Remove from the grill and serve the shrimp warm with casamiento, salsa, and lime wedges. Note: Casamiento is a traditional Latin American beans-and-rice dish.
Ingredients
Instructions

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