Recipe – Antiguan Cajun Shrimp

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Lincoln College of New England will be showing off it's culinary program at the Ski, Sun and Travel Expo on November 8.

Chef Jon Daly, The Chair of the Hospitality Program at Lincoln College of New England, the joined FOX 61 to talk about what they will be showing at the Expo. Lincoln offers a variety of hospitality and culinary programs.

Find out more about the Ski, Sun, and Travel Expo here.

The annual FOX 61, Hartford Courant Ski, Sun, and Travel Expo is set for Sunday, November 8 from 10 a.m. to 4 p.m. at the Aqua Turf Club in Plantsville, Connecticut.

The expo is your one stop shop for ski, cruise, and vacation deals — even trip giveaways!

FOX 61’s Jimmy Altman and Sarah Cody are hosting the event. You see them each week checking out some of New England’s best attractions on DayTrippers.

Antiguan Cajun Shrimp with Mango Chutney served in a Grill Mango Cheek (Appetizer)

Ingredients Mango Chutney

  • 2 Tbsp. Olive oil
  • 1 onion diced brunoise
  • 1 green pepper
  • 2 firm ripe mangos
  • 1 tsp. garlic
  • 1 tsp. chopped fresh herbs
  • 2 tsp. honey
  • 1 cup mango juice
  • Salt and pepper to taste

Ingredients for Shrimp

  • 12 cooked jumbo shrimp, peeled and clean with tails on
  • 2 tbsp. Cajun spice
  • Oil for frying

Ingredients for Grilled Cheeks

  • 2 firm ripe mangos
  • Oil for grilling

Garnish

  • Scallions

Method for Mango Chutney

Heat a pan with the olive oil, and when hot, add the diced ingredients and the chopped herbs. Cook the mixture for 30 seconds. Remove from the heat. Add honey and fresh mango juice and salt and pepper to taste. Set aside.

Method for Shrimp

Coat the shrimps fully with Cajun spice. Heat a small sauce pan with oil, and when hot, sauté shrimp quickly about 10 seconds per sides. Remove the shrimp and place on two absorbent paper towels to drain.

Method for Grilled Mango Cheek

Slice the cheeks off both ripe mangos as thickly as possible. Lightly brush the flesh with oil and grill each mango cheek to heat and mark them.

To Serve

Top each grilled cheek with mango chutney. Add three shrimp and garnish with scallion stems.

Equipment

  • Portable induction burner (no Gas or flames)
  • Frying pan
  • Serving bowls
  • Cooking utensils
  • Menu ingredients