You’ll be transported to the French Caribbean when you taste these delectable morsels of Gulf-water shrimp! Tropical flavors of luscious mango, sweet coconut, and just a dash of spicy roasted jalapeno pepper will wow even the most well-traveled dinner guest.
Growing up I often experienced the marriage of French and Caribbean flavors at local restaurants in South Florida. Inspired by my “Floribbean” food memories, I decided to add the bold flavor of French Pernod to this pretty seafood dish.
Often used by the great chefs in France, Ricard Pernod is distilled from Grand Wormwood, fennel, and anise — the aroma and flavor is bright and rich with a big bouquet of licorice. It adds character and depth to this dish that really makes it shine.
The flavor of Pernod is well suited for a variety of sea foods such as mussels, salmon, scallops, prawns, and an assortment of seafood chowders. My mother often cooked with it, and it reminds me of her so much. It brings back great memories of my mother, who was a legend in the kitchen in our small town circles. Just mention the word Pernod and memories come racing through my mind of her late at night, cooking up a storm in the kitchen, laughing and talking, surrounded by friends.
The Ricard recipe for Pernod that is produced in France today is basically the same recipe that was created over 200 years ago. From the time it was introduced it was celebrated in Paris and consumed by world famous artists such as Picasso, Van Gogh, and Monet.
According to marketingmagazine.co.uk, “The drinks maker first produced the spirit, sometimes called “the green fairy” in France in 1805. It is planning its first global campaign for its Absinthe Supéri-eure brand, which will underline the drink’s associations with the arts and bohemian culture. It also plans to collaborate with artists to produce limited-edition bottles, with a print campaign to follow in the coming months.”
Just a small amount will go a long way so I added just 1/4 cup. Like cooking with wine, Pernod is typically added to the protein during cooking on the stove, so the alcohol burns off, yet the flavor infuses the dish. This brings together the perfect balance of spicy hot, seafood savory, and sweet sweet summer fruit.
You will create mouth-watering drama when you cluster the mango coconut shrimp high atop a mound of perfectly seasoned quinoa. Finish off the dish with a spray of roasted asparagus and you will have a stunning dish that is sure to be a hit all summer. Even better, make extra because this dish is a part of my new series “Two Dishes ~ One Sauce!”
The follow-up recipe is a Chilled Mango Coconut Shrimp Salad on Baby Greens and Arugula. This sister recipe will save you lots of time in the kitchen and keep your family happy with your everyday gourmet cooking! From my Christian home to yours ~ Bon Appetit!
Quinoa is a healthy low-fat grain loaded with protein. It cooks the same way you cook rice.
- 1½ lbs Wild Gulf Shrimp, peeled and deveined, 16/20
- 14 oz frozen mango
- ½ cup shredded and sweetened coconut
- ½ cup coconut cream, sweetened
- 2 tbsp apple cider vinegar
- ½ lemon, freshly squeezed
- 1 roasted jalapeno pepper, seeds removed & chopped
- ¼ tsp smoked paprika
- ¼ tsp chipotle chili pepper
- ½ tsp salt
- ⅓ cup Ricard Pernod
- 2 tbsp cilantro, chopped, ½ for garnish
- 2 tbsp extra virgin olive oil
- Rinse the shrimp in cold water and pat dry.
- In a food processor, blend the following ingredients until smooth: mango, shredded coconut and coconut milk, apple cider, lemon juice, roasted jalapeno, seasonings and cilantro.
- In a shallow baking dish, cover the shrimp with the mango dressing, marinate in refrigerator covered for 1 hour, turning once. Reserve the extra dressing in refrigerator.
- Heat large skillet on medium-high, add 2 tbsp EVOO. When the oil is nice and hot add the shrimp and the mango dressing. Stirring constantly, cook for 1-2 minutes, then add the Pernod. Mix well. Continue stirring and cook for another 2-3 minutes or until shrimp turns bright pink in color. Do not overcook.
- Place the shrimp and a generous serving of the sauce on top of a mound of quinoa on a preheated plate. Side with roasted asparagus. Garnish with sprinkle of cilantro. Bon Appetit!