This recipe will make you look like a culinary master with a major assist from the Westport Farmer’s Market. Salsa Macha and Mexican Seasoned Black Beans from Alma Mexican Foods provide depth of flavor and alluring texture, while bell peppers from Ox Hollow Farm are the ideal seasonal accent. Puréeing the black beans—paired with a simple puree of fresh or frozen mango—transforms the dish into a restaurant-level masterpiece that comes together in less than thirty minutes.
Equipment: cutting board; chef’s knife; measuring spoons; food processor or blender; rubber spatula; sauté pan; tongs
Ingredients:
2 jars (2 cups) Alma Mexican Foods Mexican Seasoned Black Beans
flesh of 1 ripe mango (or 1 packed cup frozen mango)
3 small bell peppers from Ox Hollow Farm (green, purple, and white), seeds removed and thinly sliced lengthwise
2 tablespoons olive oil, divided
1 garlic clove, finely minced
24 large shrimp, deveined with tails off
2 tablespoons Alma Mexican Foods Salsa Macha
kosher or sea salt
1. In a food processor or blender, purée the black beans until a smooth mixture forms. Set aside.
ILOC tip: add a little chicken stock, 2 tablespoons at a time, if necessary to facilitate making a smooth purée.
2. Clean the food processor or blender and add the mango flesh. Purée until smooth and set aside.
3. Heat a sauté pan over medium-high heat. Once hot, add 1 tablespoon of oil and the minced garlic. Sauté for 30 seconds until fragrant, then add the sliced bell peppers and sprinkle with kosher salt. Cook, stirring constantly, until wilted but not at all browned, for approximately 5-7 minutes, adjusting the heat as needed. Remove from the pan and set aside.
4. Return the same sauté pan—without cleaning it—to medium-high heat. Add the remaining tablespoon of olive oil and add the shrimp. Sprinkle with kosher salt and cook for 2-3 minutes then turn to cook the other side. Spoon the salsa macha over the tops of the shrimp and cook for 1 minute more. Swirl the shrimp in the pan to coat thoroughly in the salsa macha. Remove the pan from the heat.
5. To assemble, divide the sautéed peppers amongst four plates. Spoon black bean purée around the peppers, then top the beans with three dollops of the mango purée. Place two shrimp (6 per palate) over each mango dollop. Spoon the excess salsa macha in the pan over the shrimp. Serve immediately.
ILOC tip: if you like rice with your beans, add a spoonful of rice to each plate and then top with the sautéed peppers. Then add the black bean puree and so on to plate the dish.
Makes 4 main dish servings.
