ISO: ISO Joanie--where is your shrimp avocado mango salad recipe?

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durward

Well-known member
It needs to be in the favorites!! And I want to make it tonight. My recipe file has been corrupted so I've lost it.

Also, do you ever fry calamari? How do you do it.

Thanks for all.

 
Here it is. Just waiting for 90 degrees to serve it again. It's a perfect lunch.

Mango, Avocado and Shrimp (large) Salad

2 x ripe mangos, diced
2 x ripe avocados, diced
1 x small romaine lettuce, washed and torn into small pieces
1 x TBL chopped fresh coriander
1 LB cleaned, precooked large shrimp defrosted
1 x good cup cooked rice or small pasta (I use orzo ie rice shaped pasta)

Dressing:
2 x TBL fresh lemon juice
2 x cloves garlic minced (depends on strength
of garlic, use less if one clove is quite strong)
1 inch piece of fresh ginger, peeled and
grated or minced
1/2 tsp curry powder
1/4 tsp borrie (turmeric)
2 tsp sugar

Layer well washed and dried lettuce on large platter layer Avo then pasta then mango and lastly shrimp. Sprinkle well mixed dressing over the entire salad.

Joanie's notes:
I found that in fact this is nicer if the prawns and mango are first put into a plastic bag with the dressing for a couple of hours and then spread in the layers. Serve sprinkled with coriander and fresh, crisp baguette.

 
Thank you. Since it is going to be 85* here this aft, seems pretty good.

This needs to be in the favorites. It is an absolutely scrumptious recipe.
That said, our son seems to be allergic to pit fruits. He has eaten this once a few years ago at the beach and mentioned that mangos make him itch. Soooo. We have been getting WONderful gold pineapple and I'm going to sub that for the mango.

 
Sounds good. Interested to know if it works. My car told me it was 80 yesterday so we're close to

shrimp salad season.

But I have to finish my gardening before I go fancy outside.

 
Gretchen, I do fry calamari but.....

it is usually much nicer to eat it out. Lots of mess and often tough. When we catch it here (hardly ever, I use it in stir fries or in the vinegrette I posted.) If I fry, I use a beer batter and self-raising flour.

 
Nice idea......funny about the itch...If one handles the skin ie eats from the skin, I know some...

get a sore mouth/lips.....
Would pink grapefruit go, do you think?

 
I fry calamari all the time. I cut the body into strips, not rings, much>>>

easier to bread. Then I dredge in seasoned flour, into an egg wash and then into bread crumbs. The trick for them to be tender is to have the oil hot (like deep frying shrimp) and as soon as it browns, get them out. The oil does need to be hot and it should just take a minute or so.

 
Did it,It was delicious and tender. Just not as brown as DH would

like but I was afraid to cook it too long. Gonna do it again.

 
Well done, the oil should be really hot so it browns very quickly, you can't really cook them quick

enough to keep them tender.
What batter did you use... I do them like Orchid does sometimes but use panko...that is such a wonderful crumb!

 
Thanks both of you.Our kids couldn't come to dinner last night

and these needed to be cooked. But they are coming tonight--for that shrimp salad, Joanie--so I think I'll do it again. We order calamari for an appetizer whenever we go out. Might throw in a soft shell also.
Now I want to duplicate an appetizer we had in Paris at a Basque restaurant. The calamari rings were SO tender I thought they were pasta--in a spicey tomato sauce. It was delicious. I know those were the long cooked ones.

 
Gretchen, For the Calamari to taste like pasta>>>

you must try Michele's (from Belgium/Paris)recipe for Calmars a l'armoricaine. It is in the archives at Gail's at #403/1, and I just tried, for 10 minutes to retrieve it, with no success. It is in a tomato sauce that you can spice to your liking, and she suggests to prepare it the day before. I've done it a couple of times, but not recently, thus the recipe is buried in my carton...Do try this recipe, I think you'll love it!

 
I truly believe that the fresher the better as far as .....

calamari is/are concerned. I'm am not convinced that long cooking is the answer to tender.
Do let me know if you get the recipe right, the one in the tomato sauce.
Also let me know the brand of any good frozen blocks you find...I'll look for them here.
The last lot I bought were excellent but I haven't seen them since...they came from our equivelent to Costco and were in a plain wrap with light blue writing...not English!

 
here it is : Calmars à l'armoricaine

Calmars à l'armoricaine Michele

This is a simple version of the original recipe

For 4 persons
Needed :2 branches of tarragon
Parsley
25 cl white wine
Pepper
Salt
Garlic
1 onion
3 tablespoons of olive oil
800 gr calamari
400 gr drained tomatoes (preferably canned)

Cook the minced onion in the hot olive oil,
Add the calamari (in pieces) at brisk heat
Add white wine, pepper, salt, garlic,
tarragon and parsley.
Add tomatoes
Cook at very slow heat during one hour or more;
The calamari have to become tender.
This recipe is much more better the day after !!

 
Hey, thanks.I'll give it a try. I think there was a good bit of olive oil

in the dish we had, and it had cooked down to a pretty thick gravy-like consistency. Served with baguette.

I fried some more last night and still didn't get the darkish brown that is more appetizing, but they were really good and still tender.
I want to try Joanie's salad soon too.

Oh, and did the salad with fresh pineapple and it was quite good. I prefer the mango, but this worked also. I added just a splash of fish sauce to the dressing also. And used limes instead of lemons and added some zest.

 
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