WARM SHRIMP AND PAPAYA SALAD
This great appetizer or light main dish salad is provided by the chef at the renowned Bel-Air Hotel.
6 Mexican shrimp, 3 whole, 3 diced
1 Hawaiian papaya, 1/2 sliced lengthwise, 1/2 diced
1/2 Cucumber, diced
1/2 Red pepper, diced
1/2 Red onion, diced
1 Tablespoon ginger, minced
1 Tablespoon garlic, minced
1 Red Jalapeño chile, sliced
1 Green Jalapeño chile, sliced
1 Cup peanut oil
3 Tablespoons rice wine vinegar
3 Ounces assorted mixed baby greens
Grill sliced Hawaiian papaya and arrange overlapping on four corners of the plate. Toss greens with some peanut oil and squeeze of
lime. Arrange greens in-between papaya. Sweat the onion, garlic and ginger slowly on low heat, so no color comes. Add cucumbers
and red pepper. Add diced shrimp. Add 2 tablespoons of rice wine vinegar. Remove from heat. In a bowl, add to cooked mixture the
mint, thinly sliced chiles, lime juice, peanut oil, and season. Place in center of the plate.
PAPAYA SALSA WITH SALMON
This salsa recipe has a delightfully different origin and is from Gillilands, a traditional Irish restaurant that has adapted its cuisine
to the lighter palate.
Papaya salsa is taking restaurant clients by storm. Lighter and sweeter than a traditional tomato salsa, the papaya version is
perfect with fish of any kind. It may be made ahead of time and stored in the refrigerator in a tightly sealed glass jar or
refrigerator container. It is perfect with broiled or barbecued fish, and easy to make. For the singles in the crowd, this is the
perfect entree to a romantic meal for two.
1 Fresh Hawaiian papaya, seeded and cut into medium diced cubes
1 or 2 Jalapeño chiles, seeded and diced
1/2 Mild red onion
Juice of one medium lime
1 Tablespoon cilantro, chopped
Fruity olive oil
Salt and pepper to taste
Combine all ingredients and refrigerate salsa until serving time. Prepare salmon or other fish of choice. Brush salmon with fruity
olive oil and salt and pepper to taste. Brush the grill with olive oil and cook for 3 to 4 minutes or until firm. Garnish with sprigs of
parsley or chervil.
2 Ripe papayas
1 Can (11 ounces) Mandarin oranges, drained
1 Small ripe banana, sliced
1 Kiwi, peeled and sliced
1 Cup combination strawberries and blueberries
1 Cup vanilla yogurt
2 Tablespoons honey
1 Teaspoon chopped fresh mint
Cut papayas in half lengthwise; scoop out seeds. Place oranges, banana, kiwi and berries in each papaya half. Combine yogurt,
honey and mint; mix well. Spoon over fruit before serving. Garnish with mint sprigs, if desired.
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