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Mozambique Shrimp
From: Chef Angela Shelf Medearis
Serves: 4
Shrimp is transformed using an African cultural recipe, spices and flavor profiles. I call this dish African Fast Food because it's an easy, delicious and a delightful change from the typical ways shrimp is prepared in America.
INGREDIENTS
• 12 jumbo shrimp, shelled and deveined, tails left intact
• 4 tablespoons olive oil
• 1/2 medium onion, chopped
• 1 large clove garlic, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 2/3 cup canned tomatoes, drained and chopped
• 2 tablespoons ground coriander
• 2 cups unsweetened coconut milk
DIRECTIONS
Wash the shrimp under cold running water and drain on paper towels. In a heavy skillet, heat oil until it is hot but not smoking. Saute the onion and garlic until translucent but not brown. Add the shrimp and season it with the salt, pepper, the paprika and the cumin. Saute for 2 minutes. Remove the shrimp and vegetables from the pan and set aside.
Add the tomatoes and the coriander to the pan. Simmer for 2 to 3 minutes and stir in the coconut milk. Simmer the sauce for 5 to 7 minutes. Add the shrimp and vegetables back to the pan. Simmer over low heat for 3 to 4 minutes. Serve over rice.
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Shrimp Salad with Corn and Peaches
From: Chef Angela Shelf Medearis
Serves: 4
Typically, a dinner salad is one of the smallest entrees on a menu. However, these bold recipes are meal in a bowl, and provide a delicious, diva-style twist on traditional salads.
If you're short on shrimp, just add a few more hard-cooked eggs to boost the protein in the salad and save on money!
INGREDIENTS
• 3 medium ears of fresh corn, shucked, and kernels removed from the cob or 1 cup frozen, thawed corn kernels
• 1 roasted red bell pepper from the jar, (5 ounces), packed in brine, drained, and coarsely chopped
• 1 small purple onion, minced
• 1/4 medium jicama (about 4 ounces) or a medium-sized green apple (Granny Smith or Empire), peeled and cut into julienne strips
• 1/4 teaspoon cumin
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 fresh jalapeno chili pepper, seeded and finely minced
• 1 pound peeled, cooked large shrimp, thawed if frozen
• 2 large ripe peaches, pitted and sliced or 2 cups frozen, thawed and drained peaches
• 2 hard-cooked eggs, cut in quarters
• 1 head radicchio or Romaine lettuce, or butter lettuce separated into leaves
• 1/4 cup minced cilantro
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt
DIRECTIONS
If using fresh corn, in a medium pot of boiling water, blanch the corn kernels for 2 minutes. Drain and refresh under running cold water. Put the corn in a large bowl. Add the roasted pepper, onion, and the jicama or apple slices, and half a teaspoon of the salt and pepper. Toss to combine.
Mix together the cumin, olive oil, lime juice, garlic, jalapeño and the remaining half teaspoon of salt and pepper together in a small bowl. Whisk to combine.
Lay the thawed shrimp in a shallow dish and pour on the cumin-olive oil mixture. Toss to coat. Wash and peel the peaches (if necessary, dip the peaches in boiling water for 1 minute to facilitate removing the skin) and cut in half and remove the pits. Slice into wedges and add to the salad bowl. Or use frozen peaches that have been thawed and drained.
When ready to serve, arrange 2 or 3 radicchio, romaine or butter lettuce leaves on individual dinner plates. Toss the corn-peach mixture and spoon onto the leaves. Arrange the eggs over the corn-peach mixture. Spoon the shrimp and any remaining dressing over the salad. Sprinkle with the cilantro.