Ingredients
- 2 very ripe mangos, peeled, seeded, and roughly chopped
- 1/2 cup cream of coconut, such as coco lopez
- 2 cup garlic cloves, roughly chopped
- 1 can ned chipotle chile in adobo sauce, roughly
- 2 tablespoon fresh lime juice
- 1 tablespoon dark rum
- 1 tablespoon finely grated peeled fresh ginger
- 1 teaspoon tabasco sauce
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 2 tablespoon finely chopped fresh cilantro
- 24 tablespoon large shrimp (21-25 shrimp per pound), peeled and deveined
- 24 tablespoon lollipop sticks (or 4-inch-long wood skewers)
- 2 very ripe mangos, peeled, seeded, and roughly chopped
- 1/2 cup cream of coconut, such as coco lopez
- 2 cup garlic cloves, roughly chopped
- 1 can ned chipotle chile in adobo sauce, roughly
- 2 tablespoon fresh lime juice
- 1 tablespoon dark rum
- 1 tablespoon finely grated peeled fresh ginger
- 1 teaspoon tabasco sauce
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 2 tablespoon finely chopped fresh cilantro
- 24 tablespoon large shrimp (21-25 shrimp per pound), peeled and deveined
- 24 tablespoon lollipop sticks (or 4-inch-long wood skewers)
- 2 cup tomato juice
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon hot sauce
- 1/4 teaspoon worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup chilled vodka
Preparation
Baking Directions:
We served this twist on the classic shrimp cocktail at a party hosted by Will and Jada Smith.
After the shrimp marinates in a sweet and spicy sauce made with mango, fresh ginger, lime juice, and chipotle chiles, they go for a quick turn in the oven, where they naturally curl into a nice, round lollipop shape.
Mango shrimp lollipopsPlace the mangos, cream of coconut, garlic, chipotle, lime juice, rum, ginger, Tabasco, coriander, cumin, and salt in the bowl of a food processor and process until smooth.
Pour the marinade into a resealable gallon-sized bag, add the cilantro, seal, and shake to combine.
Add the shrimp to the marinade, seal, and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat the oven to 350°F.
Remove the shrimp from the marinade, letting the excess drip back into the bag.
Place the shrimp on a parchment-paper-lined rimmed baking sheet so that they are all facing the same direction.
Cook until the shrimp turn pink, about 15 minutes, and then set aside to cool completely.
Skewer each shrimp on a lollipop stick or a skewer, and serve on a platter.
Varation: Classic shrimp lollipopToss the shrimp in a large bowl with some extra-virgin olive oil, salt, and pepper and bake and skewer them following the instructions above.
Finish them with a dot of cocktail sauce, and serve.
Blood marysIn a large pitcher or measuring cup, whisk together the tomato juice, horseradish, lemon juice, hot sauce, Worcestershire, and pepper.
Taste, and adjust the seasonings if needed.
Pour in the vodka and refrigerate.
(Reserve the celery leaves.)
Serving Directions:
Mango shrimp lollipops: To serve the lollipops upright, fill a deep rectangular tray with dried black beans (or a piece of Styrofoam) and insert the skewers in the beans.
Bloody Marys: Pour the Bloody Marys into shot glasses or small bottles, finish each with a celery leaf (if using), and serve with the clams.
Tips:
Mango shrimp lollipopsMake ahead: The mango marinade can be refrigerated for up to 4 days before using, or frozen for up to 1 month.
The shrimp can be peeled and deveined 1 day before serving, and can be cooked and then refrigerated up to 8 hours ahead of serving.
Tip:For a glossy finish, set aside a few tablespoons of the marinade before adding the shrimp to the bag.
Brush a little on each shrimp after they're skewered and just before serving.
Bloody MarysMake ahead: The Bloody Marys can be mixed up to 1 day ahead and refrigerated.
The breaded clams can be kept frozen for up to 1 month.
Cook them, still frozen, for 2 to 2 1/2 minutes in the hot oil.
