Shrimp & Mango Salad in Crispy Parmesan Bowls
photo by Cooking Creation
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 1⁄2 cups parmesan cheese, shredded
- 1 lb medium shrimp, cooked
- 1 mango, peeled and chopped
- 1 avocado, peeled, pitted and chopped
- 1⁄2 cup tomatoes, chopped
- 2 slices pancetta, diced
- 1 tablespoon fresh parsley, chopped
- 2⁄3 cup sour cream
- 2 tablespoons mayonnaise
- salt, to taste
- pepper, to taste
directions
- 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.
- Enjoy!
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