Last night, listening to Ceu, I posted to Twitter:
Ceu is pure eargasm.
Her music is like being slowly licked from head to toe. Or eating mangoes.
And by eating mangoes, I don’t mean “hedgehog” style or with a spoon.
Image borrowed from Kirti Podar
No. I’m talkin’ peel the skin and eat while hovering over the kitchen sink, letting the juices run down your arm as you chew and suck every bit of the flesh from its core. Like that.
Well, considering it was about 1AM when I thought of all this, and with no mangoes in sight, I had to keep my cravings in check. (Did not keep me from talking about it for many hours, though.)
With mango as my muse, I looked up one of my favorite recipes for spicy shrimp. (I almost always want to pair mangoes with something spicy.)
Here’s the recipe:
From Inter|Courses: An Aphrodisiac Cookbook
Spicy Grilled Shrimp
Juice and zest of 2 limes
3 hot chili peppers, seeded and sliced
2 stalks lemon grass, outer leaves removed, sliced
1 (2-inch) piece ginger, grated (about 2 tablespoons)
2 cloves of garlic, crushed
2 tablespoons warm honey
6 tablespoons olive oil
1 tablespoon chopped cilantro
1 pound jumbo shrimp, shelled and deveined
Combine the lime juice, zest, chiles, lemon grass, ginger, garlic, honey, olive oil, and cilantro in a bowl; mix well. Add the shrimp, coating well. Refrigerate for 4 hours to marinate. Thread on skewers. Grill over medium-high heat for about 3 to 5 minutes on each side, being careful not to overcook.
Yields 2 to 3 servings.
A few modifications for tonight:
- Did not skewer or grill. (Though if you do, I recommend two to a stick, heads facing each other to make a little heart shape. It’s cute.)
- I stir-fried the shrimp with a light coating of olive oil on the pan. (If it gets saucy from the marinade, drain as much of the juice as you can.)
- Once the shrimp was done and pan drained of juices, I quickly stir-fried some leftover rice in the same pan with a teeny sliver of butter and whatever remained in the pan (mostly garlic and peppers from the marinade).
Already had homemade salsa from taco night a few days ago, but freshened it up with mango, a few more jalapeno peppers, some red onion and fresh cilantro.
Really get intimate with this one. I like to work the marinade onto the shrimp with my fingers, mixing it up. Same goes for the salsa. I tend to get lost in the music while I’m playing with my food.
The final plate:
Paired with a light sparkling wine. (It’s like girly beer.)
… And a few mouth-tingly, finger-lickity minutes later…
Yes, only the shrimp tails remained. I sucked the everything out of them, too.
As I write this, I’m sipping on the wine, gearing up for the main event: Completely annihilating that other mango for dessert! Looking forward to
sweet, sticky fingers and hands.
No photos will follow. Sorry.
For your listening pleasure: