The temperature in Chicago is peeking into the high 60’s- it’s a titillating early March day. For me, any temperature above 50 degrees during the winter is grilling weather.

I’ve been playing around with this enchilada sauce and thought grilled shrimp would be a great addition.  The marinade of cilantro, shallot and lime combined with the smokey grill flavor is outstanding.

I felt something was missing in the sauce until the brilliant idea of adding in part of the mango for a touch of sweetness hit me, combined with a hint of cocoa for a sprinkling of depth takes this enchilada sauce over the edge.

The temperature may only last a day, but the swirling flavors of grilled shrimp and mango will keep you fat and happy till your next grilling adventure. That, or it just may make you crave more grilled foods!

Grilled Shrimp with Mango Enchilada Sauce

Cilantro Lime Shrimp

  • 10 large shrimp, unpeeled
  • 1 small shallot
  • handful of cilantro
  • juice of 1 lime
  • 1/4 cup olive oil

Finely dice the shallot and the cilantro. Toss with the the lime juice, olive oil and the shrimp; set aside and let marinate while you make the enchilada sauce.

Mango Enchilada Sauce

  • 2 dried chili’s
  • 2 cloves garlic, unpeeled
  • 1 small onion,quartered
  • 1 large tomato, quartered
  • 2 cups water
  • 1 tsp cocoa powder
  • 1 tsp chili powder
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp garlic powder
  • 1/2 mango, diced
  • squeeze of lime

Clean the dried chili’s by removing the stems and veins and rinsing. Place in a heated fry pan along with the garlic, onion and tomato to roast over medium high heat, turning each as they brown. Once each is roasted, add to a blender, typically the garlic will roast first. Do remove the outer peel from the garlic and do tear up the dried chili.

Blend the ingredients for 2 minutes or until relatively smooth. Add a little water if you need to but the tomato should give enough liquid. Strain the blender mixture back into your pan. Add the remaining ingredients except for the lime, into the pan and simmer until the mango is soft.

Pour the entire mixture back into the blender and blend until smooth.  Return to the pan, add in the lime and simmer until ready to use.

Oregano Rice

  • 1/2 cup aborio rice
  • 2 cups chicken broth
  • 1/4 cup onions, finely diced
  • drizzle of olive oil
  • 1 tbls dried oregano
  • seasoning salt
  • pepper

Add the olive oil and the onions to your pan, lightly saute the onions until they begin to soften. Add in the oregano, the rice and a few pinches of seasoning salt and pepper. Cover and let simmer until soft. Check often to see if more liquid is needed.

Putting it all together

Make the rice
Grill the shrimp
Grill the 2 sections of mango

Pour a scoop of the enchilada sauce in the middle of a plate, add a scoop of rice to the middle of the sauce. Top with the grilled mango and the grilled shrimp, enjoy!

Tips and Techniques: For the rice, I chose to take an aborio rice and cook it like normal rice rather than the slow-risotto method. Feel free to use any rice you prefer. Keeping the shells on the shrimp while grilling will yield more flavor, but it is messier while eating.

For more recipes, go to Monique’s blog: http://fatandhappyblog.blogspot.com/

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