Mango Chipotle Shrimp Lollipops

Mango Chipotle Shrimp Lollipops

Prepared for a luau party, this dish is great for entertaining because it almost looks like a flower arrangement to add interest to your table setting  but, because it is also served in a vase, it takes up very little room on the table as well as being a very tasty dish! I lined the base of the vase with clear and black crystals although you could use dried beans, marbles, sea shells, or pretty rocks.

Backyard summer party?  Set the mood: Draping leis along the fence as guests arrive for them to pick one to wear, also adds a decorative and festive element to the party:

luau

After marinating in a sweet and spicy sauce, a quick visit to the oven ensures these shrimp curl into a nice round lollipop shape for serving on skewers!

Mango Chipotle Shrimp Lollipops
 
Author:
Recipe type: Pescetarian
Ingredients
  • 2 ripe mangos, peeled, seeded, and roughly chopped
  • ½ cup coconut milk (stir can well prior to measuring, this is sometimes found in the Indian food section of grocery stores. You can also use coconut milk, such as Coco Lopez, found with alcoholic beverages)
  • 2 garlic cloves, peeled and chopped
  • 1 chipotle chile from a can of chipotle chiles in adobo sauce, chopped
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon dark rum
  • 1 Tablespoon finely grated fresh ginger
  • 1 teaspoon Tabasco sauce
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 2 Tablespoons finely chopped fresh cilantro
  • 24 shrimp (large is best), peeled and deveined
  • wooden skewers or lollipop sticks
Instructions
  1. Place all ingredients except the cilantro and shrimp in a bowl of a food processor and process until smooth.
  2. Pour the marinade into a resealable gallon-sized bag, add the cilantro, seal and shake to combine. Add the shrimp in the marinade, seal, and marinate in the refrigerator for at least 30 minutes or up to 4 days in advance.
  3. Preheat oven to 350 degrees.
  4. Remove the shrimp from the marinade, letting the excess drip back into the bag. Place the shrimp on a parchment-paper-lined or silicone-sheet-lined baking sheet so that they are all facing the same direction. Cook until the shrimp turn pink, about 15 minutes, and the set aside to cool completely.
  5. Skewer each shrimp on a skewer and serve in a vase, with rocks, or beans, or pretty stones, or marbles at the base.
  6. Inspired by Peter Callahan

 

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