After a great time at the Fernandina Beach Shrimp Festival and an easy sail up the coast, we find ourselves hunkered down in Charleston, due to an early surprise: the first named subtropical storm of the season…the earliest ever…Ana. With seas of 15 feet and gale force winds up to 60 knots on our nose, we decided to hang tight in Charleston for a few days. Can’t think of a more lovely city to be stuck in. But watching our bank account dwindle in a city filled with fantastic restaurants, we decided to pull out some Shrimp Fest recipes and cook on-board.

Shrimp, Mango and Plantains in Mango Reduction

For a print-friendly recipe see below

10-12 oz. Mango nectar
1 tablespoon olive oil
2 ripe plantains
2 fleshy ripe mangoes
1 lb shrimp
1 tablespoon fresh chopped cilantro
Sea salt to taste

Slice up two plantains and sauté in one tablespoon of olive oil over medium heat.

Brown one side (about two-three minutes) then turn each slice and brown the other side. Remove from pan and place on a paper towel to absorb the excess oil. Sprinkle lightly with sea salt.

In the same pan, pour one can of Mango nectar and simmer on medium low heat until reduced and thickened, about 5 minutes or more depending on the thickness of your canned nectar.

Meanwhile peel the mangoes and cut into one-inch chunks. I like to make a circular cut around the mango, top to bottom, following the edge of the mango seed. Then cut one-inch slices across the grain on both flat sides of the seed. With a long knife, cut your chunks away from the seed. (Everyone has their own way of cutting up a mango.)

Add shrimp to the mango reduction and simmer until they turn pink and opaque.

A good way to test a reduction sauce is to pull a flat edged spatula across the pan. If the sauce holds back for an instant, as shown here, you have a nice not-too-thick-not-too-thin reduction.

Set the shrimp and sauce aside in a bowl to cool down a bit.

Then carefully fold in your mango, plantains and cilantro. This is a very easy, fruity dish that can be served as a light lunch or an appetizer.

Today we served it with meatloaf sandwiches, potato chips and smiles. Keep an eye out for the Galley Pirates Meatloaf Sandwiches, a one-handed meal for easy off-shore deliveries…to come soon!

PRINT RECIPE ADD TO COLLECTION Go to Collections

Shrimp, Mango and Plantains in Mango Reduction

A delicious light and fruity tropical lunch.

Ingredients

• 10-12 oz Mango nectar
• 1 tbsp EVOO
• 2 Ripe plantains
• 2 Ripe but firm mangos
• 1 lb. Fresh or thawed shrimp
• 1 tbsp Fresh cilantro, chopped
• Sea Salt to taste

Instructions

• Slice the plantains into 1/4" thick slices. In a large skillet sauté the plantain slices in one tablespoon of olive oil over medium heat. Brown one side (about two-three minutes) then turn each slice and brown the other side. Remove from pan and place on a paper towel to absorb the excess oil. Sprinkle lightly with sea salt.
• In the same pan, pour one can of Mango nectar and simmer on medium low heat until reduced and thickened, about 5 minutes or more depending on the thickness of your canned nectar.
• Meanwhile peel the mangoes and cut into one-inch chunks. Make a circular cut around the mango, top to bottom, following the edge of the mango seed. Then cut one-inch slices across the grain on both flat sides of the seed. With a long knife, cut your chunks away from the seed.
• Add shrimp to the mango reduction and simmer until they turn pink and opaque.
• A good way to test a reduction sauce is to pull a flat edged spatula across the pan. If the sauce holds back for an instant, as shown here, you have a nice not-too-thick-not-too-thin reduction.
• Set the shrimp and sauce aside in a bowl to cool down a bit. 
• Then carefully fold in your mango, plantains and cilantro. Serve warm or "boat" temperature.

Notes