This one isn’t rocket science cooking, it’s just damn good stuff. Grilled shrimp drizzled with a mango sriracha sauce. Who could resist?
The other day I was making this Tropical Mango Matcha Panna Cotta and after a few mishaps with pineapple and gelatin decided to go the mango route instead. I had a few mangos left over so I made a quick little sauce out of them with a dash or three of sriracha sauce.
What a fantastic combination of flavors.
It was a long day and I wanted something quick, bold and flavorful for dinner. I had purchased some shrimp and in the time it took to steam the rice, dinner was done. Is that not cool?
For the sauce I peeled and seeded the mangoes, tossed them in a blender and added the sriracha sauce and puréed away.
As the rice steamed away at it’s usual 20 minutes I started the grill. Next I skewered the shrimp, brushed some olive oil on them, sprinkled salt and pepper on top and hit the grill. Easy peasy. To plate, I laid the shrimp on the rice and topped with a drizzle of the mango sriracha sauce, some cool Mexican Crema to counter the heat and sprinkled black sesame seeds to garnish with chopped cilantro.
So if you’re a regular visitor here or if this is your first time at my food blog you know I am big on international flavors. The love of travel has been a HUGE motivator for me to indulge a passion of cooking, baking and testing other cultures’ cuisines. I can’t say that one food defines me, or I could never live without (OK, probably bacon!), but food continues to inspire me creatively. Visiting other countries transports me and my tastebuds to another realm. It expands my ideas on mixing and adding spices and other flavors unexpectedly.
As a male food blogger in the female dominated food blogosphere, I am always challenged to be my best and try new things, test them and share with my readers in the kitchen, and out on the grill. I think it’s so important that everyone, male and female, know the basics on how to cook and bake a few things. One can’t rely on others or take away all the time.
I’ve joined Nate from over at his blog TermiNatetor Kitchen to discuss the idea of guys in the kitchen. Sure you see so many professionals in restaurants and on television who are male, but it was a little difficult in the beginning for me to find other male food bloggers. So follow the hashtag #BroAppetite on social media for more thoughts on this and check out the other #BroAppetite guys sites I’ve added below too!
So, what are your thoughts about guys in the kitchen? If it wasn’t for my mom walking me through so many recipes as her kitchen sidekick back in the day the spark would never have lit to become the flame of passion I have for it today.
From the amazing other male food bloggers I’ve befriended and engage with in this virtual food world I am constantly challenged to up my game and deliver my best ideas and how to make sure you feel you can do it too. The incredible ladies out there that I know who are amazing foodies and photographers I thank you for inspiring, challenging and befriending me with your knowledge, recipes and friendships. This food blog has been the best thing for me and my creative genes get to explore and have fun daily.
- 1 lb large shrimp
- drizzle of olive oil
- kosher salt and fresh cracked black pepper
- 2 mangos, pitted and sliced
- 3 tbsp sriracha sauce
- 4 tbsp Mexican Crema
- 1 tsp black sesame seeds for garnish
- chopped cilantro for garnish
- For the sauce peel and seed the mangoes, toss them in a blender and add the sriracha sauce. Purée until smooth. Set aside.
- As the rice steams away start your grill. Skewer the shrimp, brush some olive oil on them, sprinkle salt and pepper on top and grill to your liking, 2-3 minutes each side.
- To plate, lay the shrimp on the rice and topped with a drizzle of the mango sriracha sauce, some cool Mexican Crema to counter the heat and sprinkle black sesame seeds to garnish with chopped cilantro.