The school year is winding down and summer break is upon us. My daughter has one full week left of 1st grade and I have been busy working on our summer schedule and planning activities. With the unseasonably warm weather we have been having, I have also been cooking up a lot of summer recipes. Today's recipe will be the first of several summer recipes that I will be sharing with you.
This shrimp and mango salad is refreshing and delicious and is served in your very own bowl of crispy cheese. It is creamy and crunchy, salty and sweet all at the same time. This recipe is one of my favorites and is perfect for lunch on a hot summer day.
- 4 1/2 c good quality Parmesan cheese, shredded
- 1 lb medium shrimp, cooked
- 1 mango, peeled and chopped
- 1 avocado, peeled, pitted and chopped
- 1/2 c tomato, chopped
- 2 slices pancetta, diced
- 1 tbsp fresh parsley, chopped
- 2/3 c sour cream
- 2 tbsp mayonnaise
- Salt, to taste
- Pepper, to taste
- 6 4-oz ramekins, placed upside down
Heat a large skillet over medium-high heat. Once preheated, sprinkle 3/4 c of the Parmesan cheese in an even layer, forming a circle that is about 6 inches in diameter. Cook the Parmesan on one side until the bottom begins to turn light golden brown and you can easily slide a spatula underneath without compromising the shape of the circle. Carefully remove the Parmesan from the pan with the spatula. Immediately drape it cooked-side down over one of the ramekins, gently pressing down and around the sides of the ramekin to form a bowl. Allow the cheese to cool and harden for one minute. Repeat with the remaining cheese and form 5 more bowls.
In a large bowl, Add the shrimp, mango, avocado, tomato, pancetta, parsley, sour cream and mayonnaise. Stir well to combine. Season with salt and pepper, to taste.
Spoon the shrimp salad into each Parmesan bowl. Garnish with parsley.