Shrimp & Mango Gumbo
Ingredients
- 2 tablespoons olive oil
- 2 cups Spanish onions, small dice
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups fresh ripe mango pieces, peeled, pitted and cut about ½-inch square
- 2 cups cilantro leaves
- 4 tablespoons olive oil
- 2 cups celery, small dice
- 2 cups red and orange peppers, small dice
- 4 tablespoons jalapeno, small dice
- 2 teaspoons Southwest chipotle seasoning
- 48 16-20 count shrimp, deveined
- 4 tablespoons garlic, chopped
- 4 cups shrimp broth
- 2 cups okra, sliced ½-inch thick
- 2 teaspoons hot sauce
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 6 cups rice, cooked
- Garnish Cilantro, roughly chopped
Instructions
Heat 2 tablespoons of olive oil in a 2-gallon rondeau; add onions, salt and pepper; cook until onions caramelize, about 8 minutes. Stir mango pieces and cilantro leaves into the onion mixture; transfer to a 4″ half hotel pan; cover loosely and reserve at room temperature. In the same rondeau, heat the 4 tablespoons of olive oil. Stir in the celery, peppers, jalapeno and chipotle seasoning; sauté 5 minutes. Add the shrimp and garlic; cook another 5 minutes. Remove shrimp; set aside.
Add the shrimp broth and okra; simmer 10 minutes. Stir in reserved onion-mango mixture, shrimp and hot sauce; heat through to fully cook shrimp and season to taste with salt and pepper. Plate with ramekin mold of ½ cup rice; ladle one cup of gumbo around the rice and garnish with cilantro.
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