'Mango Mango' Ginger Shrimp September 06 2012

30 + large, fresh or frozen, deveined and peeled shrimp

3 tablespoons of ’Mango Mango’ Mango Preserves 

1/2 teaspoon of Jammin' Ginger PARTY Mix (add more to taste)


Jammin' Ginger PARTY Mix Recipe
1 TBSP ground ginger
1 tsp salt
1/2 tsp cayenne pepper (omit cayenne for less kick)
1 tsp paprika
1 tsp granulated garlic
1 tsp crushed red pepper
1/2 tsp black pepper


In a medium bowl or large ziploc-style bag, toss the shrimp and mango preserve  together making sure that the shrimp are well marinated. In a pan with a little olive oil sauté the shrimp, preserves and start with 1/2 teaspoon of Jammin' Ginger PARTY Mix; add more spice for more kick if needed. Instead of the pan, the shrimp can also be grilled on a skewer 2-4 minutes on each side or until shrimp  are done.

The Mango Ginger Shrimp can be either an appetizer or an entree. As an appetizer, eat them like popcorn shrimp or on a kabob with other meats and veggies or in a lettuce wrap. As an entree, kick up your breakfast a notch and add them to grits. You can add sliced onions, sliced bell peppers, even carrots and serve over rice. They can be added to your stir fry or mixed with pasta and chicken & broccoli Alfredo.