Baby Green Mango Shrimp Cocktail By Ullork Brother 2 Rafael Ulloa
Rinse and Wash the Shrimp.
Remove the heads and shells (do not discard )
Bring the heads and shells to a boil. Add Salt to the water.
When they are fully cooked. You will see a heavy orange color. At this point they are ready to remove.
Remove shells from the water strain and fine sift water then bring back to a boil. Skim off any surface foam.
(Optional) Purée shells & fine sift purée to add for a more flavored shrimp stock.
Devein and rinse shrimp in white vinegar then cut each shrimp into four equal parts.
Using vinegar to wash (not soak) the shrimp helps clean them well and removes the game taste. (This technique can be used with other meats)
Add and fully cook the shrimp in the shrimp stock
Remove cooked shrimp set aside and refrigerate the shrimp stock and shrimp.
Now prep and stage all the ingredients
Baby Green Mangos are seasonal and can be found in many world markets or most tropical and warmer subtropical climates. My Wife purchase these mango in El Salvador
They are about the size of a lemon and have a tart but sweet taste to them.
Peel mangoes and remove the seed inside.
Remove any of the fibrous thin lining that may remain on the pulp
Dice up the mango
Pluck and remove the leave from the stem and discard the stems.
Finely chop up the cilantro
Wash and dice Amish Paste tomatoes
This tomato has less liquid inside and more pulp allowing it to hold up better in lemon. They have a sweet delicious flavor that pairs with the tart crunch of the mango
This onion has a great color for presentation and has a sweet flavor. Cut up the red onion with the Julienne Cut Technique
The longer style cut makes good for presentation. Showing variety from the rest of the cuts.
Toss all the the solid ingredients together in a large bowl. A metal bowl will draw the cold better when refrigerated but a glass bowl works just as well. Mix well every 30min
Add the lemon and lime to the ingredients. About 25% of the dish deep.
Add kosher salt to taste. The salt is an important part of this dish because it draws out the flavors of all the ingredients.
Add fresh ground pepper to taste
(Optional) peel a big chunk of ginger root and submerge under ingredients. Don't leave root in for more than 30 min. This root is strong and will over power all flavors. We only want a hint of flavor
(Optional) I use "Cola De Gallo" Hot Peppers cut thinly with Chiffonade style cut. They also provide great color and have a sweet delicious heat. Adds for a perfect marriage of flavor.
Preparing the cocktail for serving. Add the cocktail mix to a glass. Then ladle the cold shrimp broth in to the glass. Note: the more you sift the water clearer it gets. Important for presentation.
Garnish with mango wedges and Cilantro leaves. Then ENJOY! 😋
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- 1.0 One sharp Knife
- 2.0 Cutting Boards
- 1.0 Large sauce pan
- 1.0 Fine strainer
- 1.0 Paring knife
- 2.0lb Nice size Shrimp in shell with heads
- 5.0 Baby Green Mangos
- 1.0 Large Red Onion
- 1.0bnch Cilantro
- 3.0 Amish Paste Tomatoes
- 6.0 Yellow Lomons
- 4.0 Green Limes
- 1.0 Small Ginger Root (Optional)
- 3.0 Cola de Gallo Hot Peppers (Optional)
- Salt to taste
- Fresh crushed black pepper
Washington, District of Columbia