Grilled Shrimp Wrapped in Soppressata with Mango Hot Sauce
This is one of those combinations that sounds weird, but is a crowd-pleaser. This recipe for Grilled Shrimp Wrapped in Soppressata with Mango Hot Mustard Sauce was published in my John Ash Cooking One on One cookbook. Depending on the color of the soppressata you get, you can show your San Francisco 49er spirit with the red meat and the beautiful gold colored sauce.
You can serve it as an appetizer or as a main course, with steamed jasmine or basmati rice. If you serve it as an appetizer, I suggest you skewer each shrimp individually, which will result in less mess for the guest, and for you!
Soppressata is a cured Italian sausage similar to salami. It has a wonderful, peppery flavor and is generally available at good delicatessens. Ask for it very thinly sliced so it will stay wrapped around the shrimp better during grilling.
This recipe serves 4 as a main course, 8 as an appetizer. You can multiply it to fit your crowd.
Grilled Shrimp Wrapped in Soppressata with
Mango Hot Mustard Sauce
Ingredients:
16 small fresh basil leaves
16 large (16-20 size) shrimp, peeled, deveined, and brined if you like
16 thin slices of soppressata
Mango Hot Mustard Sauce (see recipe below)
Method:
Prepare a charcoal fire or preheat a gas or stovetop grill. Place a basil leaf on the side of each shrimp and wrap the shrimp with a slice of the soppressata. Grill the shrimp until just cooked through. The center should be very slightly translucent- you can check with the point of a small knife. Serve immediately with the sauce spooned over or arranged for dipping.
Mango Hot Mustard Sauce
½ cup pureed ripe mango (from 1 medium mango) or canned
¼ cup fresh tangerine or orange juice
¾ teaspoon Chinese hot mustard powder, or to taste
2 teaspoons fresh lime juice
2 teaspoons seasoned rice vinegar
2 tablespoons dry white wine
1 tablespoon canola or other neutral flavored oil
Salt to taste
Method
Combine the mango, tangerine juice, mustard powder, lime juice, vinegar, and wine in a blender and pulse 3 or 4 times to pureé and combine. Add the canola oil and pulse 3 or 4 times more to make a smooth sauce. Season with salt. Set the sauce aside for at least 2 hours while the flavors marry and build. The sauce can be warmed gently, but do not simmer or boil. Store covered in the refrigerator for up to 3 days.
Makes about 1 cup.