Steam Whistle Boiled Shrimp with Mango Sauce
From The Manx Pub In Ottawa where chef Tanya Skeates boils her shrimp in Canada's Premium Pilsner straight from the tap. Combines bitter and sweet flavours in a dish that offers a tasty and elegant hors d'oeuvre.
1. In a saucepan, place all shrimp ingredients - except shrimp - and simmer 10 minutes. Drop shrimp into the pot, return to boil and cook without lid just until shrimp turn pink.
2. Drain shrimp and plunge into ice-cold water to stop the cooking process. Discard posching liquid and refrigerate shrimp until ready to serve.
3. To make the mango sauce, bring all sauce ingredients to boil in a stainless steel saucepan; simmer 20 minutes until sauce thickens a bit. Remove from heat and, using a hand-held electric blender, lightly puree the sauce, being careful to leave a few chunks of mango for texture.
4. Cool by placing in a sink partially filled with cold water. When cool, refrigerate until needed.
5. Serve shrimp on a platter with dipping sauce to the side. To the side of your beer.
For The Shrimp
- 3 cups (750) Steam Whistle Pilsner
- 2 onions, peeled and sliced
- 2 cloves garlic
- 1 tablespoon (15 ml) whole black peppercorns
- 1 tablespoon (15 ml) sea salt
- 2 stalks celery
- 1/2 lemon
- 31/2 pounds (1.5 kg) fresh shrimp, peeled and deveined
For The Mango Sauce
- 3 cups (750 ml) ripe mangoes, peeled and chopped
- 1 1/2 cups (375 ml) mango nectar or mango juice
- 3/4 cup (175 ml) sugar
- 1/2 cup (125 ml) white vinegar
- 1 tablespoon (15ml) fresh ginger root, grated
- 2 tablespoons (25 ml) Asian-style chili sauce
Serves 8 as an appetizer