Recipe from Bassel Osmani, co-owner, Pita Jungle
1045 University Ave., Hillcrest
Pita Jungle is a new American cuisine restaurant that expresses various culinary diets. Its concept is based on offering a healthful and natural cuisine abounding with vegetarian, vegan and gluten-free options. The menu flourishes with items that seek to balance greens, grains, vegetables, meats, seafood and fruits.
The sweet flavor of mango balances the hot tang of Sriracha sauce in Bassel Osmani’s own recipe for Spicy Mango Shrimp. Happy to share the recipe with us, he cautions not to overcook the mango.
Spicy Mango Shrimp
Makes one serving
1 ounce olive oil
4 ounces white onion
7 jumbo shrimp (11 to 15 shrimp per pound)
1 tablespoon sugar
1 ounce Sriracha sauce (available at Asian markets)
2 tablespoons red wine vinegar
4 ounces fresh mango
Veggies and rice (recipe follows)
- Heat oil in a sauté pan over medium heat and sauté onion in oil until golden brown.
- Add the shrimp and sauté until shrimp are halfway cooked.
- Add the sugar and the hot sauce and cook until the shrimp are done, about 3 to 5 minutes.
- Add the mango and cook until heated through. Deglaze the pan with red wine vinegar.
- Serve the shrimp with veggies and rice.
Veggies and rice
Dash sesame oil
2 ounces veggie mix of your choice
1 teaspoon fresh ginger
1 tablespoon soy sauce
8 ounces cooked brown rice
1 slice lemon
- Heat oil in a saute pan and add the diced vegetable mix and the fresh ginger.
- Sauté very lightly then deglaze the pan with soy sauce and a little dash of water. Add brown rice. Mix well and serve with the shrimp using a slice of lemon for garnish.