Talk about on-trend and delicious! This recipe from Chef Greg Ziegenfuss, executive chef at Butler’s Pantry, showcases the fusion of hot-and-spicy Thai-style shrimp, wrapped in sweet plantains and served with a delicious sweet mango salsa. It’s definitely a party for your palate.
Plantains and Mangoes Do Get Along!
Plantains are thought to have originated in southeast Asia and, while they’re from the banana family, are higher in starch, but lower in sugar. Plantains are more apt to be used in cooking, while bananas are also enjoyed raw.
Mangos have been off the charts lately thanks to their versatility in a variety of recipes, from salads to sauces to desserts to beverages. Mangoes are also native to southern Asia and are the national fruit of the Philippines, India and Pakistan. In America, they’re grown in the sunshine states of Florida, Hawaii and California, as well as in Puerto Rico. Florida wins the race in terms of highest production, according to the Agricultural Marketing Resource Center.
They’re Just Down The Road…
Chef Ziegenfuss is from our “neck of the woods” as we say in southwest Missouri. A professional chef in St. Louis, he has more than 40 years of restaurant and catering experience. He’s been with Butler’s Pantry, in St. Louis, for the past 17 years crafting the menu and creating unique dishes for some of the region’s largest events. He has more than 40 culinary professionals working for him to give you an idea of the size of Butler’s Pantry.
The business itself was founded in 1966 and offers more than 40 venues for events within the region, including the Palladium Saint Louis in Lafayette Square; Joule, which is located on the same property overlooking the square; and the beautiful Coronado ballroom.
If you can’t make it to St. Louis, never fear! Chef has agreed to share this delightful recipe for you to try at home.
- 2 tablespoons Garam Masala (Indian spice mix available at many retail grocery stores, Asian specialty stores and online)
- 1 tablespoon garlic, minced
- 3 tablespoons soy sauce
- 5 tablespoons olive oil
- 2 limes, zested and juiced
- 1 tablespoon brown sugar
- 2 teaspoons Siracha sauce
- 20 shrimp (fresh or frozen), deveined and peeled
- 1 mango, diced
- 2 ounces red and green bell peppers, diced
- 1 ounce red onion, diced
- 1 tablespoon cilantro, finely sliced or shredded
- 1 tablespoon ginger, minced
- 1 tablespoon mint, finely sliced or shredded
- 1/4 jalapeño chile (stem, ribs and seeds removed), finely chopped
- 1 teaspoon Tabasco sauce
- 1/4 cup micro cilantro (also known as coriander leaves, Chinese parsley and culantro; available online, and in specialty grocery stores or gourmet food retailers)
- 1/2 cup sweet chili sauce
- 1 plantain, peeled and sliced; 1/8-inch thick
- 1 In a large bowl, combine the Garam Masala with the garlic, soy sauce, olive oil, limes, brown sugar and Siracha. Add shrimp and toss to coat. Place bowl in refrigerator and let marinate for 30 minutes.
- 2 While shrimp marinates, prepare the mango salsa. Combine mango with red and green bell peppers, red onion, cilantro, ginger, mint, jalapeño chile, Tabasco sauce, micro cilantro and sweet chili sauce. Set aside. The mango salsa can be prepared up to 48 hours in advance.
- 3 Preheat grill to medium-high heat.
- 4 Remove shrimp from marinade and carefully skewer one at a time.
- 5 Before placing shrimp on the grill, bring the heat down to medium.
- 6 Place each skewer on the grill and grill the shrimp for approximately 3 minutes on each side, or until pink and cooked through.
- 7 Fry the plantain slices in plenty of hot oil until they are lightly brown. Once removed, immediately place hot plantain slice in circular bowl and press to form a circle-shaped basket (as seen in the recipe photo).
- 8 Remove the shrimp from skewers, place inside the plantain basket (tails up), top with 2 tablespoons of mango salsa, and garnish with some micro cilantro.