“Dad, can you make me chow?” No Mango! “How about shrimp?” That was the brief discussion between Tehya and I a few weeks back when she got her routine craving for mango chow. A spicy pickle usually made with green (tart) mangoes, or any of the variety of fruits we have in the Caribbean. Had to admit, it was a brilliant idea. We both enjoy shrimp cocktail and with the sort of spicy base.. could this be the “Caribbean” version of shrimp cocktail?
This WILL be your go-to dish for summer parties, BBQs and cookouts! It’s so easy to put together, quite impressive visually when served and bold with flavors of the islands.
1 lb medium shrimp
1 scotch bonnet pepper
1/4 teaspoon salt
1 tablespoon chopped cilantro
2 cloves garlic
* I used previously cleaned and cooked shrimp you’d normally get in the frozen section of your fish market or grocery store. The idea is to make this a no-fuss recipe. If doing this recipe gluten free, kindly go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.
Thaw the shrimp, rinse with cold water and drain/dry with paper towels. (leave the tail on for better presentation)
Chop the cilantro (in the Caribbean we’d normally use shado beni, aka culantro) and scallions, crush the garlic and finely mince the scotch bonnet pepper. I didn’t add any of the seeds of the scotch bonnet. Be mindful that this will be VERY spicy, so kindly use as much of the pepper as you can handle. Be mindful of your guests as well. Wash your hands with soap and water immediately after handling such hot peppers. Any spicy pepper will work.. especially Habaneros which will have a lovely fruity undertone.
I did say this was easy right? Add everything to a mixing bowl and toss well. You’re done! Allow this marinate and chill in the fridge for about 20 minutes before serving.
You can obviously use this as a salad, but I would recommend treating this like you would shrimp cocktail.. give your guests a toothpick and have them dig in. To help stretch this a bit, you can add cherry tomatoes, cubed cucumber, diced mango or strawberries. In a previous recipe I made this into more of a salad, where I even went in with diced ripe avocado.
Serve this up at your gig or take it to the next party you’re invited to and watch the praise roll in.