Best 5 Escolar Fish With Mango And Shrimp Ravioli Recipes

CARIBBEAN SHRIMP BOWL

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Remove and keep warm. , In the same skillet, heat remaining 1 tablespoon oil. Add cauliflower rice, broccoli slaw, red pepper, onion, adobo, pepper, pepper flakes and salt. Cook, covered, over medium heat until vegetables are crisp-tender, 8-10 minutes. Add pineapple, mango, cilantro and shrimp; heat through. Serve with additional cilantro if desired.

SHRIMP AND MANGO CEVICHE

Steps:

• Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
• Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
• Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
• When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.

ESCOLAR FISH WITH MANGO AND SHRIMP RAVIOLI

Steps:

• Whisk together aji panca paste, soy sauce, mirin, ginger, and garlic in a medium bowl. Add pieces of fish and toss to coat. Cover and refrigerate 2 hours.
• Combine water, salt, onion, and ginger in a small saucepan. Bring to a boil, reduce heat, and simmer 20 minutes to make a quick broth. Add shrimp and boil 1 minute, then drain immediately. When shrimp are cool enough to handle, remove shells. Season shrimp with salt.
• Combine passion fruit juice, rocoto pepper strips, ginger, and sugar in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer until mixture is the consistency of honey, about 20 minutes. Remove from heat.
• Heat oil in a small skillet over medium heat. Add garlic and sauté until opaque, about 1 1/2 minutes. Add aji panca paste and continue to cook, stirring, for an additional 3 minutes.
• Stir aji panca mixture into passion fruit mixture.
• Boil fish stock over moderately high heat until reduced by half, about 10 minutes. Add cream, reduce heat, and simmer for an additional 5 minutes. Season with salt and pepper to taste.
• Preheat broiler.
• Put cream cheese and turmeric in a large bowl. Warm passion fruit juice in a saucepan over moderately low heat, then whisk in agar agar until dissolved. Pour passion fruit juice over cream cheese and whisk until smooth.
• Peel one flat side of one mango. Cut 8 pasta-thin slices using a mandoline or sharp knife. Peel and slice other side. Repeat with second mango, for a total of 32 slices. Cut a round from each slice with a 3-inch cutter.
• Lay 16 mango rounds on a greased baking sheet and sprinkle with sugar, about 1/2 tablespoon per slice. Broil until sugar melts and browns, about 6 to 7 minutes.
• Divide other 16 mango rounds among 4 plates, lining up 4 rounds on one side of each plate. Spread 1 tablespoon cream cheese mixture on each mango slice. Lay 1 cooked shrimp on top of each. Top each ravioli with 1 caramelized mango slice, sugar side up.
• Heat 2 to 3 inches oil in a 4-quart heavy pot over moderate heat until thermometer registers 375If using carrots, slice lengthwise with a mandoline into 16 flexible strips. Roll strips into coils and secure with toothpicks. Fry coils in oil until crisp, 1 to 2 minutes. Transfer to paper towels to drain.
• Remove fish from refrigerator. Pour flour into a large bowl. Using a fork, transfer pieces of fish to flour and toss to coat. Fry fish in oil until crisp and brown, 3 to 4 minutes. Transfer to paper towels to drain.
• Re-warm passion fruit-aji sauce over low heat. Stir in passion fruit juice, 1/2 tablespoon at a time, until sauce is thin enough to drizzle.
• Re-warm salsa marina over low heat.
• Place 4 fish pieces in a vertical line on each plate, each piece opposite a mango ravioli. Spoon a little salsa marina over each piece of fish. Drizzle 4 horizontal lines of passion fruit-aji sauce across each plate, one line across each row of fish and ravioli. Remove toothpicks from carrot spirals. Arrange 4 spirals in a vertical line down the center of each plate, between fish and ravioli. Sprinkle plates with sea salt and chives, and serve.

SHRIMP RAVIOLI

Steps:

• For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
• For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
• Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
• For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
• Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
• Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.

LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP

Steps:

• Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
• To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
• Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
• Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
• Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
• Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
• Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.