Spicy Chipotle Mango Shrimp with Succotash
Mangoes, why do you taste so good, but make me work so hard? I had dabbled in mango experimentation years ago, and was met with the bleak reality that there is a GIANT SEED in the middle of it, and I would somehow have to work my way around that. Since my hands were all sticky and I didn’t feel like washing them to consult my laptop, I just kept hacking away at it, and maybe was able to release about half of the usable fruit from the thing. Annoyed that culinary school never taught me how to deal with this, I was content to just ignore the existence of mangoes, instead of being, you know, reasonable, and actually learning how to process them.
Then, one of my freelance recipe testing jobs hit me the the news that I needed to make a recipe using mango, and I needed to know the measured amount of diced fruit that came from each mango. I ended up researching and cutting it up using this method from The Kitchn, with moderate success. It took awhile, but good enough. Well, somewhere along the way of testing that recipe, I got hooked on mangoes and decided I needed more of them in my life.
I now bring home a mango almost every time I go to the grocery store (mostly to use in vegan black bean tacos). I’ve sort of developed a different, less popular way of butchering a mango. Since I haven’t taken photos of the process, I found that one of my fav food blogs, Iowa Girl Eats has a tutorial on how to cut a mango which is pretty much the same way I’ve adapted to over time. In my opinion, this is the quickest and easiest way to cut a mango, with the least amount of waste.
All of this to tell you that I used my new friend, the mango, to create a sticky, spicy and sweet glaze for grilled shrimp kabobs, and served them over a fresh summer veggie succotash. Take that mangoes, you fickle, fickle fruit. I win!
- 8 (10-inch) bamboo skewers
- 1 ripe mango, peeled, pitted and roughly chopped
- 1 chipotle in adobo sauce, plus 1-1/2 tablespoons adobo sauce
- 1 tablespoon water
- 4 ears fresh corn, husks and silk removed
- 2 tablespoons olive oil, divided
- 1 leek, cut lengthwise in half, then thinly sliced crosswise
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 jalapeño pepper, seeded and minced
- 1 red bell pepper, finely chopped
- 1/2 cup fresh or frozen lima beans
- 16 large (16-20 count) peeled and deveined shrimp
- Place skewers in large dish and cover with water. Let stand 15 minutes. Meanwhile, in food processor, pulse mango, chipotle and adobo sauce, and water until smooth.
- Prepare grill for direct grilling over medium-high heat. Cut corn from cobs. Using back of knife, scrape cobs to release corn “milk,” and reserve along with kernels. In large skillet, heat 1 tablespoon oil over medium-high heat. Add leek, salt and pepper; cook 2 minutes, stirring frequently. Add jalapeño and red pepper; cook 2 minutes, stirring occasionally. Stir in lima beans, corn and corn milk. Cook until all vegetables are tender-crisp, about 3 to 4 minutes. Remove from heat and cover to keep warm.
- Double-skewer shrimp, placing 4 shrimp on each set of skewers. Brush shrimp with remaining 1 tablespoon oil. Place shrimp skewers on hot grill rack, and cook until shrimp turn opaque throughout and internal temperature reaches 145 degrees F, turning once, about 5 to 6 minutes. Remove from grill and brush with chipotle-mango sauce. Serve immediately over succotash.