A Quartet of Shrimp

Rick Dodd – PS Restaurant

Black Bean Mango Salsa and Ginger Cream

Black Bean Mango Salsa

  • 1 – 14 Oz. Can Black Beans, rinsed and dried
  • 1 Mango, diced
  • 1 Red Bell Pepper, diced
  • 1 Green Pepper, diced
  • ¼ Cup Cilantro, de-stemmed
  • Salt and Pepper to taste

Combine all ingredients in a bowl and mix well. Refrigerate until use.

Ginger Cream

  • 1 Cup Mayonnaise
  • 1 Tablespoon Ginger, diced
  • 1 Teaspoon Dark Soy Sauce
  • 1 Teaspoon Black Sesame Oil
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Red Chili Flakes

Combine all ingredients in a bowl and mix well. Refrigerate until use.

Cucumber Yogurt Sauce with Wasabi Cream

  • 1 Cup Plain Yogurt
  • 2 Tablespoons Fresh Lime Juice
  • 1 Teaspoon Chili Flakes
  • 2 Cucumbers, peeled, de-seeded and pureed
  • 2 Tablespoons Wasabi Powder
  • 1 Tablespoon Water
  • 6 Tablespoons Heavy Cream

Combine Wasabi powder and water together to form a stiff ball. Add heavy cream to Wasabi ball and whisk until smooth cream is achieved. Refrigerate until use. (You may add or subtract cream to get desired consistency)

Combine first five ingredients in a bowl and mix well. Refrigerate until use.

Asian Pesto

  • ¾ Cup Peanuts
  • 4 Hot Chili’s, minced
  • 3 Garlic Cloves, minced
  • 1 Tablespoon Fresh Ginger, diced
  • Juice of 4 Limes
  • 2 Tablespoons Asian Fish Sauce
  • ½ Cup Peanut Oil
  • 1 Teaspoon Salt
  • 1 Tablespoon Sugar
  • 1 Cup Fresh Mint, chopped fine
  • 2 Cups Fresh Basil, chopped fine

Pulse all ingredients in a food processor except peanut oil, until incorporated. Add peanut oil in a steady steam while processor is running until mixture is smooth. Remove and refrigerate until use.

Avocado Puree with Chipotle Tomato Basil Sauce

Avocado Puree

  • 2 Avocados, pitted, peeled and rough chopped
  • 1 Hot Pepper, minced
  • Juice of 1 Lime
  • Salt and Pepper to taste
  • ¼ Cup Fresh Cilantro, de-stemmed
  • 1 Tablespoon Shallots, finely diced

Puree first 4 ingredients in food processor, remove to bowl. Fold in cilantro and shallots and refrigerate until use.

Tomato Sauce

  • 6 Whole Beefsteak Tomatoes
  • 3 Tablespoons Chipotle Pepper Powder
  • ½ Cup Fresh Basil, de-stemmed and rough chopped
  • 2 Tablespoons Fresh Garlic, finely diced
  • 2 Tablespoons Olive Oil

Puree whole tomatoes in food processor until smooth. Sautee garlic in olive oil, do not let brown! Add tomatoes to oil and garlic mixture. Boil, reduce to simmer, add chipotle powder and basil and let go for 10 minutes. Remove from heat and refrigerate until use.


  • 16 Shrimp, peeled and de-veined

Boil, steam, sauté or roast shrimp until translucency is gone. Keep warm until ready to plate, or refrigerate and re-warm at serving time.


Arrange your sauces on serving plates as follows:
  • Black Bean Mango Salsa and Ginger Cream
  • Cucumber Yogurt Sauce and Wasabi Cream
  • Asian Pesto
  • Avocado Puree and Chipotle Tomato Sauce

You may do this a little ahead of the serving, but not too long, as sauces may start to run out on the plate. Place your re-warmed shrimp or hot shrimp, one on each sauce combination and serve.

Other Helpful Hints:

Use one large platter if you don’t have a separated platter. Use assorted coatings on shrimp, like tempura, black or white sesame seeds, ground peanuts, Wasabi peas, etc. Serve shrimp cold if you like, which will give you more time with your guests. Garnish with fresh lime or lemon, fresh cilantro or fresh chives.