Mango Shrimp Skewers with Coconut Rice Cakes

Ingredients

Apple Black Bean Salad

180 g Fresh Granny Smith Diced Apples

75 g tomatoes, chopped

12 g scallion, sliced

425 g black beans, canned, drained, rinsed

40 g red onion, chopped

40 g red bell pepper, chopped

Toasted Cumin Vinaigrette (recipe follows)

Coconut Rice Cake

200 g Cal Rose rice, short grain, white

165 g coconut milk, canned

211 g water

11 g coconut desiccated unsweetened

2 g sea salt

60 g sesame seeds, toasted

60 g vegetable oil

Cumin Vinaigrette

29 g Tree Top Apple Puree

75 g apple cider vinegar

5 g cumin seeds, ground, toasted

3 g garlic, fresh, minced

3 g sea salt

0.50 g black pepper, ground

155 g olive oil

12 g cilantro, fresh, chopped

1 g oregano, dried

Mango Marinade

101 g water

13.50 g ginger, frozen, minced

2 g mango seasoning

6 g sea salt

2 g turmeric, ground

2 g allspice, ground

2 g cumin, ground

1 g clove, ground

1 g cardamom, ground

1 g nutmeg, ground

1 g coriander, ground

80 g onion, chopped

3 g garlic, minced

12 g cilantro, chopped

113 g cream

Shrimp Skewers

680 g shrimp, peeled and deveined

Sea salt

Black pepper, ground

Mango Marinade

Directions

Mango Marinade:

Combine all ingredients except cilantro and mango fruit base in a medium saucepan. Simmer for 15 minutes. Add cilantro and cool to room temperature.

Reserve one-half cup to baste shrimp skewers.

Stir cream into remaining marinade and use as a sauce to serve with skewers and rice cake.

Yield: 2 cups

Shrimp Skewers:

Preheat grill to 375 F.

Thread 4 or 5 shrimp per skewer. Season with salt and pepper to taste. Brush with Mango Marinade.

Place skewers on grill and cook for about 3 minutes on each side, basting continually with marinade until shrimp are pink and lightly charred.

Yield: 3 skewers

Coconut Rice Cake:

Place rice in medium sauce pan and rinse grains with cold water. Mix with fingers until water runs clear. Drain excess water and add measured water, coconut products and salt. Place on stove top over medium heat and stir well. Do not walk away as coconut milk will boil over. Adjust stove temperature and get mixture to a low. Stir well and let cook for 20 minutes. Remove from heat, fluff rice and let stand for 15 to 30 minutes (rice should be sticky).

Line an 8" x 8" baking pan with plastic wrap and sprinkle half the amount of sesame seeds evenly on plastic.

Spread the rice mix evenly in the bottom of the pan and sprinkle remaining seed over the top. Flatten rice to compact.

Heat griddle or flat bottom, non-stick pan to medium heat and add half the amount of oil.

Cut rice in even-shaped squares and carefully place in oil. Cook first side for 3 to 5 minutes until golden brown. Turn. Add additional oil and let cook, turning until outside is crispy.

Yield: 4 servings

Apple Black Bean Salad:

Toss all ingredients together until mixed. Add vinaigrette to coat lightly. Serve immediately.

Yield: 3 cups

Cumin Vinaigrette:

Whisk together the apple puree, apple cider vinegar, cumin, garlic, salt, pepper and oregano until the salt dissolves.

Slowly drizzle in the olive oil while whisking until all the olive oil is incorporated. Taste for seasonings and adjust if necessary.

Mix in the cilantro and use within two days.

Yield: 3/4 cup

Assembly:

Shrimp skewers
Mango Sauce
Coconut Rice Cakes
Toasted Cumin Vinaigrette
Apple Black Bean Salad
Lime wedges

Serve the shrimp skewers with Apple Black Bean Salad, Coconut Rice and garnish with lime wedges (optional). Serve with additional sauce for dipping.