New wedding catering recipe from our in-house catering team.
Our international chefs are constantly updating and creating new menus. They were inspired by a recent to trip to Florida. They were introduced to the flavours of papaya and mango in a fusion blend of Caribbean and South East Asian spices.
Rock Shrimp Curry with Mango Papaya Salsa
This recipe is from the Florida Department of Agriculture and Consumer Services.
1 tsp. olive oil
1 tbsp. fresh ginger peeled and chopped
½ cup onion chopped
1 cup zucchini julienned
1 cup yellow squash julienned
1 cup unsweetened coconut milk
¼ cup dry white wine
1 tsp. turmeric
½ cup mango chutney
1 ½ rock shrimp peeled and deveined
½ cup half and half
½ tsp. Thai curry paste
2 tsp. chopped parsley
Fresh ground pepper and sea salt to taste
Heat olive oil in a heavy saucepan over medium high heat. Add ginger, onion and squash, sauté until soft. Stir in wine, coconut milk, turmeric and chutney and bring the entire mixture to a boil. Add shrimp and reduce heat to medium. Simmer the sauce five to six minutes until the shrimps are thoroughly cooked and the sauce is slightly thickened. Stir in half and half, curry paste, parsley, salt and pepper. Heat thorough and serve with Florida Mango Papaya Salsa.
Making the Florida Mango Papaya Salsa
1 cup ripe papaya, cut into ½ inch cubes
2 cups ripe mango, cut into ½ inch cubes
3 tbsp. cilantro, finely chopped
2 jalapeno peppers, seeded and minced
2 tbsp. fresh lime juice or to to taste
1 tbsp. light brown sugar or more to taste
Place all ingredients in a mixing bowl and chill. Toss together five minutes before ready to serve. Taste for seasoning, adding more lime juice and brown sugar as needed.
The Boulevardroom is an unique wedding venue in Toronto because one of the owners is involved with kitchen operations. Consistent quality is guaranteed.