the appetizer:

The New Southern-Latino Table, Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South by Sandra A. Gutierrez includes recipes like Green Mango Salad with Pepita and Benne-Dusted Shrimp; Albóndigas with Sweet Fire-Roasted Tomato Chutney; and Rolled Ham Salad Cake (Pionono).

Cookbook Profile

Green Mango Salad with Pepita
and Benne-Dusted Shrimp

Serves 4

Green Mango Salad with Pepita and Benne-Dusted Shrimp


Green mango salad with lime, salt, and dried chile is a very popular street food in Mexico and Central America. This citrusy salad, scented with cumin, coriander, and mint, is refreshing and strikingly colorful. Here, I coat plump shrimp with a ground mixture of nutty seeds. Benne is the African word for sesame seeds. Europeans introduced them to Latin America (where they're known as ajonjoli), and African slaves brought them to the South. The ingredient list is long here, but the steps are easy. Choose large, firm mangoes that are not too ripe; they should not give when pressed. The smaller, green mangoes sold in Asian stores will also work. Use a serrated potato peeler to remove their skins easily. This recipe doubles and triples perfectly, making it ideal for larger crowds. Pucker up!

For the Dressing

For the Shrimp

In a large bowl, toss together the mango, carrots, onions, cilantro, and jalapeno; set aside. In a small bowl, whisk together the lime juice, oil, salt, cumin, pepper, chile powder, coriander, and mint. Toss the salad with the dressing; set aside for 20 minutes (or chill for up to 8 hours).

Grind the pumpkin and sesame seeds in a coffee grinder (or small food processor) until they're a fine powder, being careful not to form a paste; place in a small bowl and add the salt. In a large skillet, heat the oil over medium heat. Working in batches, dip the shrimp into the egg white and coat on both sides with the seed powder. Add to the skillet and saute for 2 minutes on each side, or until golden and crispy. Arrange the salad on 4 plates. Top each with the shrimp and serve.

Note: To toast sesame seeds, place them in a dry skillet over low heat, stirring until they're fragrant and have begun to tum golden. Watch them carefully so they don't burn. Toasted sesame seeds are available in bulk in most Latin tiendas.


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This page created January 2012