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“This dish delivers the richness of the potatoes with the crunchiness of the fried shrimp and the sweetness and touch of acidity in the mango. It’s the perfect balance of flavors and textures.The potatoes are familiar, but with this topping, they’re definitely something new!”
Jim Barnett, Executive Corporate Chef, Unique Restaurant Corp. Bingham Farms, Mich.
Yield: 16 appetizer or 8 entreé servings


    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 Idaho 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


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

Chardonnay Sauce:
In a heavy, non-reactive saucepan, combine wine, vinegar and shallots. Reduce liquid over medium-high heat until nearly evaporated (about 30 minutes).

2. 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.

3. Remove the pan from heat, season with salt and white pepper, and keep warm until ready to use.

Mashed Potatoes:
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:
Combine flour, cracker meal, salt, garlic powder and white pepper in a large bowl, mixing thoroughly.

2. Rinse and drain rock shrimp. Add the shrimp to the flour mixture, tossing to evenly coat.

3. 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 1½ 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.

Idaho Potato Commission:


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