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recette, facile, crevettes, cajun, prosciutto

BOURBON CAJUN SHRIMP AND MANGO SALSA WITH JAMAICAN SCOTCH BONNET

Ingredients:

- 6 large shrimp
- 12 slices of prosciutto
- 1 mango cut into small cubes
- 1 red pepper chopped
- 1/2 English cucumber cut into small cubes
- Juice of half a lime
- 1 tbsp. olive oil
- 1 tsp. paprika
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1 oz. Bourbon
- 1 tsp. Firebarns Scotch Bonnet
- Salt and pepper (to taste)
- 1 bunch coriander

Preparation:

- Preheat oven to 400°F;
- In a muffin tin, add 2 slices of prosciutto per location to create a basket. Bake for about 7-10 minutes and set aside;
- In a bowl, combine mango, cucumber, bell pepper, lime juice, a drizzle of olive oil and Firebarns Scotch Bonnet. Season with salt and pepper and set aside;
- In another bowl, add the spices to the shrimp and mix well. Cook the shrimp in a skillet over medium-high heat for about 5 minutes. Deglaze with bourbon and cook for 1-2 minutes;
- Add mango salsa to prosciutto baskets and then place shrimp on top. Sprinkle with cilantro before serving.

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