If like many of us, you found yourself indulging just a bit too much between Halloween and Christmas, but want to ring in the New Year with a special culinary splurge, have I got a pair of treats for you! Part of my Fun Firsts and Pudge-Busting recipe collections, Seafood Cocktail with Spicy Mango Mayo and Chilled Shrimp with Spicy Mango Mayo are as much a feast for your eyes as they are for your taste buds. An added bonus is these appetizers are kind to the waistline which allows you to mindfully indulge in other party fare without feeling deprived. Both of these recipes whip up in a flash and feature my delicious and versatile Spicy Mango Mayo. Enjoy!
Chilled Shrimp with Spicy Mango Mayo
I don’t know about you, but I always find chilled shrimp with cocktail sauce to be so addicting. I mean who can stop after just one? My new version provides a “twist on the traditional” with lemon and fresh herb- infused shrimp served with my Spicy Mango Mayo.
What a super-easy, yet elegant first course or party nibble to serve or bring to your New Year’s celebration as all you need to do is marinate the shrimp…
Bake and chill.
Arrange on a decorative plate and serve with Spicy Mango Mayo.
Chilled Shrimp with Spicy Mango Mayo
Recipe Inspired by: Roasted Shrimp with Mango Cocktail Sauce by Diane Rossen Worthington via Food.com
Ingredients
- 1 pound large raw shrimp 18 to 24 count, peeled and deveined with tails remaining
- Olive oil spray I love the “Misto!”
Shrimp Marinade
- 2 teaspoons minced shallot
- 1 large green onion sliced (white and green parts)
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon kosher salt or as desired
- 1/8 teaspoon coarse pepper or as desired
- Spicy Mango Mayo
Instructions
- Preheat oven to 400 degrees F. Lightly coat a baking sheet with sides with olive oil spray. In a large bowl, combine all marinade ingredients. Toss shrimp with marinade. Transfer shrimp to prepared baking sheet.
- Bake shrimp for 7 to 8 minutes or until pink and cooked through. (Cut open one to test.) Remove shrimp to a plate to cool. Cover and refrigerate for at least one hour to thoroughly chill.
- Arrange shrimp on a decorative plate; serve with Spicy Mango Mayo.
- Safety Note: if shrimp will not be eaten immediately (such as at a party or buffet), do make sure the plate is placed over ice. Shrimp can also be placed directly over ice, however they may become a bit watery.
Notes
Seafood Cocktail with Spicy Mango Mayo
Certainly, a perfect shrimp cocktail can be ethereal on its own. However, I’m often not satisfied with just “doing the usual.” So my rendition kicks up the “splurge” factor by adding a scoop of fresh crabmeat and served with my Spicy Mango Mayo instead of the usual cocktail sauce.
And this dish couldn’t be easier to make! Arrange lettuce leaves, cooked shrimp, crabmeat and Spicy Mango Mayo in decorative parfait glasses. Garnish each with a beautiful lemon slice and a green onion and voila! You have now created a show-stopping New Year’s party starter with minimal effort.
Seafood Cocktail with Spicy Mango Mayo
Recipe Inspired by: Roasted Shrimp with Mango Cocktail Sauce by Diane Rossen Worthington via Food.com
Ingredients
- 1 pound extra-large raw shrimp 12 to 16 count, peeled and deveined with tails remaining
- 1/2 pound lump crabmeat rinsed and picked over (blue crab is fine too)
- Olive oil spray I love the “Misto!”
Shrimp Marinade
- 2 teaspoons minced shallot
- 1 large green onion sliced (white and green parts)
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon kosher salt or as desired
- 1/8 teaspoon coarse pepper or as desired
Garnishes
- 4 lettuce leaves such as romaine, red or green leaf lettuce or escarole
- 4 small green onions trimmed
- 4 large lemon slices
- 4 clear parfait glasses
Instructions
- Preheat oven to 400 degrees F. Lightly coat a baking sheet with sides with olive oil spray. In a large bowl, combine all marinade ingredients. Toss shrimp with marinade. Transfer shrimp to prepared baking sheet.
- Bake shrimp for 7 to 8 minutes or until pink and cooked through. (Cut open one to test.) Remove shrimp to a plate to cool. Cover and refrigerate for one hour to thoroughly chill.
- Assembly: Place a lettuce leaf inside each parfait glass. Add a few tablespoons of Spicy Mango Mayo to the bottom of each. Top each with an equal amount of crabmeat. “Hang” 3 to 4 shrimp (depending on size) over rim of each glass. Garnish each glass with a lemon slice and a green onion. (Make a small snip in lemon slices to hang on glass.)
- Serve immediately or refrigerate for up to 4 hours .
Notes
Spicy Mango Mayo
Do you like mayonnaise, but find the taste just a tad boring? Well, in minutes you can create a deliciously creamy condiment by combining a good quality store-bought mayonnaise with the sweetness of mangoes and the spiciness of cocktail sauce in a blender or food processor. Add a touch of hot sauce if you prefer additional zip.
Spicy Mango Mayo
Recipe Inspired by: Roasted Shrimp with Mango Cocktail Sauce by Diane Rossen Worthington via Food.com
Yield: about 2 1/2 cups
Ingredients
- 1 cup natural olive oil mayonnaise such as Hellmann’s or Spectrum
- 1/2 cup fresh cocktail sauce I used Whole Foods store-made
- 1 large green onion sliced (green and white parts)
- 1 cup chopped ripe mango about 1 large
- Juice of 1/2 lemon
- 1/2 teaspoon kosher salt or to taste
- 1/8 teaspoon coarse pepper or to taste
- Hot sauce to taste
Instructions
- With a sharp knife, cut away skin from mango; cut into chunks. Coarsely puree in food processor or blender.
- Add remaining ingredients to food processor or blender; process until just creamy. Do not over –blend or mixture will be too thin. Taste; adjust amounts of lemon, salt, pepper and hot sauce as desired. Cover and refrigerate until serving.
Notes
Notes:
Preparing Mangoes: with a sharp knife, cut away skin from mango; cut into chunks. Coarsely puree in food processor or blender.
The flavor of this mayonnaise may deepen over time. So be cautious about adding too much extra lemon and seasoning (especially hot sauce) even if tastes a bit mild to you at first .
Spicy Mango Mayo is extremely versatile! Try it as a dip for fresh vegetables and as a fabulous topping for fish or a sandwich. Looking to jazz up your favorite chicken or seafood salad? This mayonnaise is “it !”
Another seafood appetizer or party nibble you may love is my Signature Crab Cakes with Romesco Sauce. Have extra mayo? Then do try my delicious Mango Shrimp Salad.
Coming to the Blog: A New Year, A New You (featuring MPM’s Pudge-Busting Recipe Collection!)
I Wish You the Happiest and Healthiest New Year Ever!
Hungry for More?
I invite you to visit my Recipe Collections where lots of goodies such as Pudge-Busting Dishes, Pack ‘n Go Lunch Favorites, Dinners in a Flash, Freezer-Friendly Meals, Favorite Crockpot Dishes, and Healthier Indulgences are awaiting your discovery!
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Linda Shapiro, Meal Planning Maven
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