Blackened Shrimp and Mango Salsa | Food Photography | KY

Today’s Tasteful Tuesday menu is Blackened Shrimp with Mango salsa. I generally serve it with a side of rice and occasionally some bread. Since tonight’s meal is for Ric’s birthday and all three kids are here eating, I’m adding ciabatti to the plate. All of the ingredients are fresh and the salsa is very simple to make, but looks and tastes like it was a bit more difficult. This meal pairs well with a Riesling to help add some sweetness to the spicy kick of the salsa and the spices used to blacken the shrimp.

To blacken the shrimp, mix the spices and put them in a plastic bag or large bowl. Add 1 1/2 lbs. of jumbo shrimp and shake to coat. Heat two tablespoons of olive oil on medium high in a large skillet. Add half of the shrimp mixture and cook two minutes on each side. Remove from pan. Repeat these steps with remaining shrimp and two more tablespoons of oil. Serve warm with salsa.

Mango Salsa

Blackened Shrimp Spices

Shrimp Cooking

Blackened Shrimp and Mango Salsa

Blackened Shrimp

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