Angostura Sautéed Shrimp With Roast Eggplant Salad And Mango Dressing
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  • 1 lb Jumbo Shrimp
  • 2 Garlic cloves, minced
  • 2 tbsp Olive oil
  • Juice of 1 Lime
  • Salt and Pepper to taste


  • Peel and devein the shrimp, rinse them off and add the garlic and refrigerate
  • Heat the oil in a sauté pan over high heat, add the shrimp and cook for 3-5 minutes until the shrimp are pink in color
  • Add the lime juice, salt and pepper to taste.


  • 1 tbsp 7-8 dashes ANGOSTURA® aromatic bitters
  • 2 tbsp Olive oil
  • 1 tbsp Honey
  • Pinch of Paprika
  • Pinch of Salt

Mix the above ingredients and reserve. Brush on the shrimp once they have finished cooking.

Eggplant Salad

  • 1 lb Eggplant
  • 2 tsp Garlic, minced
  • 2 tsp roast Cumin [Geera]
  • ½ Lime
  • 2 stalks of Celery, cut on the bias
  • 1 bunch of Chive finely cut
  • 1 small Red Pepper, julienne
  • Olive oil
  • Salt to taste


  • Pre- heat the oven to 350 degrees
  • Cut the eggplant into 1-inch cubes, toss with the garlic and geera, then add enough olive oil to lightly coat the eggplant, add salt to taste
  • Place onto a sheet tray and bake until tender approximately 15-20 minutes
  • Place the eggplant into a mixing bowl and add the lime juice, cool completely.
  • Add the remaining ingredients

Mango Dressing:

  • 8 tbsp fresh Mango Puree
  • 2 tbsp White Champagne Vinegar
  • 8 tbsp Olive oil
  • 1 tsp fresh Lime juice
  • ½ tsp 3-4 dashes ANGOSTURA® aromatic bitters
  • Salt to taste
  • Granulated sugar to taste

Place the ingredients into a screw top bottle, shake vigorously. Season with salt and sugar to taste.

To Assemble:

Place the salad on the center of the plate topped with the sautéed shrimp and drizzle the mango dressing around the salad. For the garnish finish with a couple sprigs of chives.

Angostura Aromatic Bitters