It’s seems like forever since I posted a recipe but with a move into our new home, the food blog has been on the back burner… ( no pun intended…lol)
It’s been a whirlwind month, but during the week, I found time to cook up this tasty dish.
With the sweet taste of mango…and a touch of rum, this shrimp and zucchini dish comes to life. Served on a bed of a fresh spring greens, this a simple yet exotic mix of flavors.
10- 15 large fresh water shrimp, tails on
1 small zucchini, sliced
1 small onion, sliced
Sweet peppers, multi colour, 1/2 cup thinly sliced
1 stalk celery, sliced
6 medium mushrooms, quartered
1 carrot, sliced
2 cloves, garlic, chopped finely or pressed
1/4 tsp black pepper
1/4 tsp cummin
2 tbsp fresh chopped parsley
pinch of dry mustard
1/4 cup mango guava rum drizzle ( Our compliments brand )
1/2 oz Appleton rum ( or dark rum )
2-3 tbsp virgin oil
1/4 cup slivered almonds
splash of water ( if needed )
Spring Mixed Greens
Chop and dice all vegetables and set aside. In a skillet add the virgin oil and saute the shrimp until slightly pink and remove from the skillet and set aside. Add more virgin oil and add the vegetables. Saute on a medium heat for 5 minutes, el dente style ( do not overcook ) adding in the herbs and spices. Then add the shrimp, along with the sauce, liquids and slivered almonds.
Continue to saute for a few more minutes until the shrimp is cooked.
Serve immediately on a warm bed of fresh spring greens and garnish with a sprig of parsley.