Best Shrimpcucumber Mango Escabeche Recipes

Shrimp, Cucumber, and Mango Salad image

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves

Steps:

Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.

Shrimp, Cucumber, and Mango Escabeche image

Provided by Martha Stewart

Time 3h

Number Of Ingredients 8

1 pound large shrimp (about 30), shell-on
1/2 cup plus 3 tablespoons fresh lime juice (from 12 limes)
1/2 English cucumber, halved lengthwise and cut crosswise 1/4 inch thick
2/3 cup chopped mango
1/2 cup finely chopped red onion
1 jalapeno chile, stem and seeds removed, finely chopped
1/4 cup plus 3 tablespoons chopped fresh cilantro
Coarse salt and freshly ground pepper

Steps:

Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium; poach shrimp until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp to ice-water bath; let cool.
Drain shrimp, and peel; devein, and slice each in half. Toss shrimp with 1/2 cup lime juice in a nonreactive dish. Refrigerate, covered, stirring halfway through, for at least 2 hours. Drain.
Toss together shrimp, cucumber, mango, onion, jalapeno, cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt, and a pinch of pepper. Refrigerate for 30 minutes. Stir in remaining tablespoon lime juicebefore serving.

Nutrition Facts : Calories 165 g, Cholesterol 172 g, Fiber 1 g, Protein 24 g, Sodium 335 g

Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce image

Provided by Bobby Flay

Time P1DT50m

Yield 4 servings

Number Of Ingredients 32

1/4 cup canola oil
1/4 cup chopped fresh oregano
2 teaspoons ground cumin
8 cloves garlic, chopped
2 fresh bay leaves (must be fresh)
Zest and juice of 2 limes
Two 1 1/2-pound skirt steaks
Salt and freshly ground black pepper
Mango Steak Sauce, recipe follows
Tomato Escabeche, recipe follows
Fresh cilantro leaves, for garnish
2 tablespoons canola oil
2 cloves garlic, smashed
1 small red onion, chopped
1/2 cup mango nectar
1/4 cup prepared horseradish
3 tablespoons honey
2 tablespoons ancho chile powder
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 very ripe mangoes, peeled, pitted and chopped
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon sugar
3 ripe beefsteak tomatoes, cheeks removed and julienned
1 small red onion, finely diced
1 jalapeno pepper, finely diced
Salt and freshly ground black pepper

Steps:

Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender and blend until smooth. Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
Prepare a charcoal grill on high heat for direct grilling. Remove the steaks from the marinade and sprinkle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes. Slice against the grain into thin slices. Serve the meat with the Mango Steak Sauce and Tomato Escabeche. Garnish with cilantro leaves.
Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.
Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl. Season with salt and pepper.