A Unique Recipe For Manchego And Shrimp Appetizer

                                                  Manchego And Shrimp Appetizer

This is a great shrimp appetizer that will work with many main courses. The Latin American method of cooking seafood with citric acid is the basis here and the aged Manchego cheese is bold enough to stand up to the tart citrus juice. The shrimp need to be "cooked" in the refrigerator for 24 hrs. before serving so prepare them the day before this appetizer will be served.

Prep Time 35 min. Serves 6

Ingredients

1 1/4 cups of fresh lime juice

1 1/4 cups of fresh orange juice

2/3 cup of coarsely chopped cilantro

1/2 of a large Jalapeno pepper chopped

4 tsp. of salt

2 tsp. of sugar

1 1/2 lb of large shrimp shelled and deveined

1 med. carrot thinly sliced

6 small radishes thinly sliced

3 oz. of snap peas or beans cut into 1/2 in. slices

1 med. Mango peeled, pitted and cubed ( about 1 1/2 cups)

4 - 5 oz of aged Manchego cheese diced into 1/4 in cubes

1 15oz can of fire-roasted diced tomatoes

1 large clove of garlic

1/4 cup of sun-dried tomatoes in oil

3/4 tsp of chili powder

Setup

1) In a large bowl add the lime juice, orange juice, cilantro, Jalapeno, salt, and sugar, then stir until completely mixed. Then add the shrimp. Make sure that all of the shrimp are completely submerged in the liquid. Cover and place in the refrigerator for 24 hrs.

2) Combine fire-roasted diced tomatoes, garlic, sun-dried tomatoes, and chili powder in a blender. Blend until the mixture is smooth. This makes about 1 cup.
3) Drain the shrimp and discard the liquid. Add the carrot, radishes, snap peas, mango, and Manchego cheese to the shrimp then mix all the ingredients together until they are evenly distributed.

4) Pour the tomato mixture onto 6 serving plates and then spoon the shrimp mixture on top. Pour any leftover tomato mixture on top of each salad. Serve cold.

Wine pairing: Chardonnay, Chenin Blanc or Pinot Blanc


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