Old MacDonald's Potato Box Recipes
Rock Shrimp Topped Mashed Potatoes Ingredients Mango Relish: 1 ripe mango, peeled and diced (about 8 ounces) 2 ounces (about 1/2 cup) red onion, diced 2 tablespoons honey 2 tablespoons fresh lime juice 1 tablespoon rice wine vinegar 1 tablespoon chopped cilantro Chardonnay Sauce: 1 cup fruity-style Chardonnay wine 1 cup cider vinegar 1 ounce shallots, finely chopped 1/2 cup heavy cream 1 pound chilled, unsalted butter, cut into pieces 1 teaspoon Kosher salt ground white pepper, to taste Mashed Potatoes: 2 pounds potatoes, peeled and quartered 4 ounces lightly salted butter 2 teaspoons Kosher salt 1/2 teaspoon ground white pepper Rock Shrimp: 6 ounces (1 1/3 cups) all-purpose flour 2 ounces (1/2 cup) cracker meal 1 tablespoon Kosher salt 2 teaspoons garlic powder ground white pepper, to taste 2 pounds rock shrimp (or substitute peeled, 70-90 count shrimp) 1/2 cup corn or canola oil finely chopped chives, as garnish Directions Mango Relish: 1.Thoroughly combine all ingredients. Refrigerate until needed. Chardonnay Sauce: 2.In a heavy, non-reactive saucepan, combine wine, vinegar and shallots. Reduce liquid over medium-high heat until nearly evaporated (about 30 minutes). 3.Add cream and reduce by half. With heat on low, whisk in approximately one-third of the chilled butter. Continue adding in the butter a handful at a time until all the butter is melted and emulsifies into a smooth sauce. 4.Remove the pan from heat, season with salt and white pepper, and keep warm until ready to use. Mashed Potatoes: 5.Cook potatoes in large pot of boiling water until tender. Drain, transfer to a mixing bowl and mash with the butter. Season with salt and pepper. Keep warm. Rock Shrimp: 6.Combine flour, cracker meal, salt, garlic powder and white pepper in a large bowl, mixing thoroughly. 7.Rinse and drain rock shrimp. Add the shrimp to the flour mixture, tossing to evenly coat. 8.Heat a large sauté pan over medium-high heat; add oil. When oil is hot, shake off excess flour and add coated shrimp to the pan, sautéing until cooked through, 2 minutes. Do not over crowd the pan. Sauté in batches if necessary. Drain on paper towels. Keep warm. To Serve: For each appetizer serving, scoop 2 ounces of mashed potato into a 12-ounce wide-rimmed glass. Top with 2 ounces warm rock shrimp. Ladle 1 ounce of sauce over the top and garnish with 1 to 1 1/2 tablespoons mango relish. Sprinkle with chopped chives, if desired. For each entrée serving, use a 4-ounce scoop of mashed potatoes, 4 ounces rock shrimp; 2 ounces of sauce, and 2 to 3 tablespoons mango relish. Garnish with chives.

Old MacDonald's Potato Box Recipes

Rock Shrimp Topped Mashed Potatoes

Ingredients

Mango Relish:
1 ripe mango, peeled and diced (about 8 ounces)
2 ounces (about 1/2 cup) red onion, diced
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon chopped cilantro

Chardonnay Sauce:
1 cup fruity-style Chardonnay wine
1 cup cider vinegar
1 ounce shallots, finely chopped
1/2 cup heavy cream
1 pound chilled, unsalted butter, cut into pieces
1 teaspoon Kosher salt
ground white pepper, to taste
Mashed Potatoes:
2 pounds potatoes, peeled and quartered
4 ounces lightly salted butter
2 teaspoons Kosher salt
1/2 teaspoon ground white pepper

Rock Shrimp:
6 ounces (1 1/3 cups) all-purpose flour
2 ounces (1/2 cup) cracker meal
1 tablespoon Kosher salt
2 teaspoons garlic powder
ground white pepper, to taste
2 pounds rock shrimp (or substitute peeled, 70-90 count shrimp)
1/2 cup corn or canola oil
finely chopped chives, as garnish

Directions

Mango Relish:
1.Thoroughly combine all ingredients. Refrigerate until needed.

Chardonnay Sauce:
2.In a heavy, non-reactive saucepan, combine wine, vinegar and shallots. Reduce liquid over medium-high heat until nearly evaporated (about 30 minutes).
3.Add cream and reduce by half. With heat on low, whisk in approximately one-third of the chilled butter. Continue adding in the butter a handful at a time until all the butter is melted and emulsifies into a smooth sauce.
4.Remove the pan from heat, season with salt and white pepper, and keep warm until ready to use.

Mashed Potatoes:
5.Cook potatoes in large pot of boiling water until tender. Drain, transfer to a mixing bowl and mash with the butter. Season with salt and pepper. Keep warm.

Rock Shrimp:
6.Combine flour, cracker meal, salt, garlic powder and white pepper in a large bowl, mixing thoroughly.
7.Rinse and drain rock shrimp. Add the shrimp to the flour mixture, tossing to evenly coat.
8.Heat a large sauté pan over medium-high heat; add oil. When oil is hot, shake off excess flour and add coated shrimp to the pan, sautéing until cooked through, 2 minutes. Do not over crowd the pan. Sauté in batches if necessary. Drain on paper towels. Keep warm.

To Serve: For each appetizer serving, scoop 2 ounces of mashed potato into a 12-ounce wide-rimmed glass. Top with 2 ounces warm rock shrimp. Ladle 1 ounce of sauce over the top and garnish with 1 to 1 1/2 tablespoons mango relish. Sprinkle with chopped chives, if desired.
For each entrée serving, use a 4-ounce scoop of mashed potatoes, 4 ounces rock shrimp; 2 ounces of sauce, and 2 to 3 tablespoons mango relish. Garnish with chives.