Angel Chicken and Devil Shrimp Over Multigrain Salad and Asparagus with Mango Citrus Vinaigrette

Check out this new recipe from the “Best of Beck’s” Kitchen Pantry Recipe Contest! It’s involved, so get your pencils ready!

By Charles Peters

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ANGEL CHICKEN AND DEVIL SHRIMP OVER MULTIGRAIN SALAD WITH A MANGO CITRUS VINAIGRETTE AND ASPARAGUS

SERVES 8

FOR MULTIGRAIN SALAD:
1C BLACK EYE PEAS (COOKED)
11/2 C BLACK BEANS COOKED
1 C QUINOA
1C GREEN LENTILS COOKED
1 C LONG GRAIN $ WILD RICE MIXTURE (NEW ORLEANS STYLE)
1TBS BUTTER
1TSP BECKS ANGEL’s KISS
2 C CHICKEN STOCK (CAN BROTH OK)
2 C WATER
½ C CHOPPED FRESH CHIVES
½ C CHOPPED FRESH MINT
2C ORZO PASTA
4EA MANGOES
1EA RED PEPPER

• MULTI GRAIN SALAD CAN BE PREPARED A DAY AHEAD, JUST ADD HERBS AND VINAIGRETTE JUST BEFORE SERVING.
• MEDIUM DICE MANGOES
• COOK QUINOA IN BOILING WATER FOR ABOUT 10 MINUTES OR UNTIL SOFT.
• ADD CHICKEN STOCK, BUTTER, BECKS ANGEL’s KISS SEASONING & WATER TO POT WITH MIXED RICE, BRING TO BOIL THEN SIMMER UNTIL SOFT ABOUT 30-40 MINUTES THEN COOL
• COOK PASTA IN SALTED BOILING WATER FOR ABOUT 8 MINUTES, THEN COOL IN ICE WATER
• COOL DOWN ALL INGREDIENTS AND HOLD, KEEP HERBS AND MANGO STORED SEPARATE
• SMALL DICE RED PEPPER

FOR VINAIGRETTE:

• 1EA ORANGE, ZEST &, JUICED
• 1EA LIME, ZEST & JUICED
• 1EA LEMON, ZEST & JUICED
• ¼ C CHOPPED SHALLOTS
• ¼ C FRESH LEMON JUICE
• 1C MANGO JUICE OR PUREE
• 1 CUP EXTRA VIRGIN OLIVE OIL
• 2C BLENDED OIL
• SEA SALT AND FRESH CRACKED BLACK PEPPER TO TASTE
• JUICE AND ZEST ALL FRUIT, MINCE SHALLOTS, BLEND ALL INGREDIENTS TO MAKE VINAIGRETTE.

56 FRESH ASPARAGUS SPARES BLANCHED AND COOLED

8 EA 6OZ. CHICKEN BREAST
24 U-15 SHRIMP, SHELLED AND DEVEINED
4TBS BECKS ANGELS KISS SEASONING
4TBS BECKS DEVIL DUST

* 1TSP EACH OF LEMON, ORANGE & LIME OIL
*1/2TSP OF HIWA KAI BLACK ARTISAN SEA SALT
8EA MANGO FANS
FRESH MINT SPRIGS FOR GARNISH (OPTIONAL)

DIRECTIONS FOR SERVING:

DREDGE SHRIMP IN BECKS DEVIL DUST AND CHICKEN IN BECKS ANGELS KISS SEASONING,
AND A LITTLE OF THE CITRUS OIL & OLIVE OIL TO SEASONING TO RUB ON CHICKEN AND SHRIMP.

• PAN FRY CHICKEN UNTIL SEARED ON BOTH SIDES, THEN FINISH IN 350 DEGREE OVEN UNTIL DONE ABOUT 10 TO 15 MINUTES.
• WHEN CHICKEN IS COOKING, MIX MULTI GRAIN SALAD INGREDIENTS WITH MANGOES, HERBS AND ABOUT ½ THE VINAIGRETTE.
• SAUTÉ SHRIMP ON BOTH SIDES UNTIL DONE
• LAY ASPARAGUS ON PLATE FANNED, THEN PUT ABOUT 1 CUP OF THE MULTIGRAIN SALAD OVER THE BOTTOM OF ASPARAGUS IN CENTER OF PLATE, TOP WITH COOKED CHICKEN WHILE HOT BUT COLD IS OK TO.
• LAY SHRIMP DOWN AROUND RIM OF PLATE, DRIZZLE WITH SOME OF THE VINAIGRETTE

TOP CHICKEN WITH FANNED MANGO AND BLACK SALT, GARNISH WITH MINT SPRIG

* THESE ITEMS CAN BE PURCHASED IN SPECIALTY STORE OR YOU CAN SUBSTITUTE SEA SALT AND LEMON AND ORANGE EXTRACT MIXED WITH SOY OIL.

 

 

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