Wednesday, June 2, 2010
Its summer again, time for lighter meals, fresh tropical fruits, especially my Island favourites mangoes, and papaya, These usually brings back my child hood memories of growing on in the Caribbean especailly on the Island of Dominica and Antigua. Where fruits was always in adundance. summer's with school out we kids will form groups and tour the fields harvesting, mangoes, sugar cane, papaya, plums, gunieps, bananas, tangerine, and the list goes on.
Living in the states I still find pleasure in finding a good and sweet papaya, and mango, and even though I did not pick it right off the tree I still get great pleasure in eating and adding them to my summer dishes. I have developed this recipe for Seafood Salad in Papaya boats with lime and ginger cream. The dish is very light and refreshing. I invite you to give it a try.
2 pounds medium raw shrimp,, shelled and devined
1 pound lump crab meat ( or any other crab meat)
4 small ripe but firm papaya's
1 cup sour cream
1 cup mayonaise
2 tablespoon ginger juice( made from grating l large ginger root)
3 tablesppon fresh squeezed lime juice
salt and pepper to taste.
1. Bring 4 quarts salted water to the boil, drop in shrimp, leave for 1 minuite and pour shrimp out to drain. Let shrimp cool.
2. Add lump Crab meat and cook shrimp in a bowl and set aside
3. Meanwhile cut 3 the papaya's in two lengthtwise and remove the seeds discard. Remove some of the flesh of the papaya using a spoon cut into medium dice, leave enough of the flesh in the skin to keep the boats firm chill boats, Cut the other papaya in two remove seeds discard, remove all flesh from the skin and cut into medium dice, Place all papaya flesh in a seperate bowl and chill.
4. In a seperate bowl whisk sour cream, mayonaise, ginger and lime juice, mix well together.
5. Pour dressing over shrimp and crab mixture, toss gently, add papaya and lightly toss again, season with salt and pepper,
5. Portion mixture in reserved papaya boats place on a platter and chilled before serving