Summer is almost here. This mango shrimp appetizer spoon is deliciously sunny. The curried apple sauce is a hearty and flavorful vehicle that contrats beautifully with the sweetness of the mango and the shrimp. It does not require a lot of cooking, can easily be made a few hours in advance and will surely wow your guests.
I have always loved the idea of bite size appetizers. It presents well, it is easy to eat and can be enjoyed while having a drink. It sets the tone for the dinner menu to follow and help your guests relax and engage, specially if they are meeting for the first time.
Mango Shrimp Spoons
recipe credits: Rafaella Sargi
makes 12 spoons
½ cup apple sauce
½ teaspoon curry powder
1 Tablespoon Butter
12 fresh shrimps, deveined, peeled and seasoned with salt and pepper
1 fresh mango
Fresh chives, finely chopped (for serving)
You will need one medium bowl, one frying pan, a plate lined with paper towels and 12 appetizer spoons.
In a medium bowl, mix the apple sauce with the curry, season with sea salt and black pepper. Taste, correct the seasoning and set aside.
Melt the butter in the frying pan and sauté the shrimps until pink, cooked through with a nice little sear if possible. Be careful not to overcook the shrimp or you will end up with “rubbery” texture. Drain excess fat on a plate lined with paper towel.
Peel and cut the mango in small cubes.
Pour 1 teaspoon of the apple sauce mixture on each appetizer spoon, top it with a piece of mango, beautifully place the cooked shrimp on top and sprinkle with chopped chives.
Keep in the fridge until ready to serve.