Shrimp trilogy w/ ginger chips, mustard sauce, red cabbage and mango

There are two ways to go about this. One way is to serve the trilogy as an appetizer or lunch and another way is to serve three different appetizers for six different guests - explain what's on the plate and let them choose. This way there are room for great conversation and exchange of flavors and opinions.

You want the people to taste the food and think about what they eat so it all becomes an experience.

Serves two (or six depending on how you chose to do it)

Ingredients:

12 large white shrimp
2 inches of ginger root
½-1 table spoon Dijon mustard
1½ table spoon sweet honey mustard
1 cup of chicken stock
1 table spoon of butter
6 grape tomatoes
6 cloves of whole garlic
½ Mango
2 thin slices of red cabbage
Olive oil
Salt & Pepper

This is how you go about it

Mustard sauce:

Pour the chicken stock, butter and mustard in a small pot and let it boil down to a creamy sauce.

The srhimp and greens:

Peel, de-vain and butterfly cut the shrimp.

Pour plenty of oil in a skillet. Slice the ginger in paper thin slices and peel the garlic cloves. Put in the garlic cloves, ginger slices and red cabbage slices and let them simmer in the oil. Then the ginger chips a light brown, take the up and put the aside.

Peel and slice the mango thinly and put them on the skillet for about two minutes. Take them out and put them aside. Put the tomatoes on the pan for a couple of minutes.

Remove everything from the skillet and put aside – except the garlic cloves.

Put the shrimp on the skillet and cook them on both sides for about 2-3 minutes until done. They will curl up but that’s the idea.

Arrange on a plate like suggested in the picture: Shrimp w/ mustard sauce and ginger chips, shrimp on a bed of red cabbage with tomatoes and shrimp on a bed of mango with roasted garlic cloves.

APPETIZER – by Dad is served