ROCKY RIVER, Ohio -- Recent summer-like temperatures have many of us dusting off the grill and looking for new recipes. Katherine Horvath is the chef at Whole Foods Market in Rocky River and she shared one of her favorite grilled shrimp recipes that also uses fresh mango. Chef Horvath not only gave Fox 8's Wayne Dawson a cooking lesson, but also some very useful tips on how to pick out the perfect mango.
Click here to learn more about the Whole Foods Market in Rocky River.
CHEF KATHERINE’S THAI BASIL SHRIMP & HONEY SRIRACHA MANGO KABOBS
(on a bed of spicy black beans and rice)
- 2 cups 365 organic honey light amber
- 4 TBS. Sriracha
- 4 Ataulfo or Champagne Mangoes
- 2 Red Bell Peppers
- 2 Red Onions
- 2 Limes Zested
- 24 peeled and deveined shrimp
- 2 TBS Thai Basil Chiffonade
- Salt and Pepper
- 2 Cans 365 Spicy Black Beans
- 2 Cups cooked White Rice
Combine honey, sriracha and lime zest (set ¼ aside for drizzle at the end). Cube mango, peppers and onions. Thread skewers with vegetables and shrimp. Brush with sriracha sauce. Grill kabobs. Heat black beans and rice in separate pans. Serve kabobs over bed of black beans and rice. Drizzle with reserved sauce. Top with Thai basil.