Pescatarian dinner
3 years ago


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Pescatarian dinner

Shrimp, Mango, and Avocado Rolls If I ever open a restaurant, this will be one of the top items on my menu—a shrimp roll on a soft bun, with bacon, sweet-tart chunks of mango, and creamy bites of avocado tossed in a thick, smoky vinaigrette made with a judicious amount of garlic and shallot fried in the rendered bacon fat. The combination of mango and avocado has to be one of the best-kept secrets in the culinary world. Ingredients: 12 bacon slices 1/4 cup finely chopped shallot 2 garlic cloves, finely chopped 1 tablespoon plus 1 teaspoon sherry vinegar 1/2 teaspoon honey 1/2 teaspoon Dijon mustard Kosher or sea salt and freshly ground black pepper 2 large ripe Hass avoca­dos, halved, pitted, flesh scooped out and diced 2 large ripe Champagne or Kent mangoes, peeled, sliced off the pits, and diced 1 tablespoon olive oil 1 tablespoon unsalted butter 1 1/2 pounds fresh or thawed frozen medium shrimp, shells and tails removed 6 hot dog buns or soft rolls

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