Recipe to be presented at Aransas Pass Shrimp-o-ree this year:
1/3 lb skinned Mahi fillet per person
1/3 ld P & D shrimp (peeled & deveined)
1/2 cup diced mangos per fillet (jarred okay) use juice
1 cup pico de gallo (medium heat) per fillet
1 14-15 oz can mixed tropical fuit per 2 fillets
1 small can pineapple chunks
1/4 cup Chenin blanc wine
light olive oil to bottom of pan (large skillet)
Hot red spice - your favorite cajun, Old Bay, etc.
Coat bottom of skillet with oil. Heat to med-high. Sear Mahi both sides. Add all fruit & pico. Fruit juice should just cover fillets. Allow to begin boiling and reduce heat to simmer. Add wine. Add shrimp. Simmer 10 minutes or until shrimp makes a "C" (cooked). Serve over rice.
Enjoy! agbiv - Chef Al
