Simple grilled shrimp combined with papaya mustard becomes wondrous. The fabulous dipping sauce, which combines mustard powder for heat and Dijon-style mustard for complexity, is also wonderful over tuna, crab, or scallops. I like it on hot dogs too.
Ingredients
4 servings
Step 1
1. Start a charcoal or gas grill or broiler; make sure the fire is very hot, and adjust the rack so that it is as close to the heat source as possible.
Step 2
2. Meanwhile, make the papaya mustard. Whisk together the mustards and vinegar in a small bowl until the mustard powder is dissolved; let sit while you proceed.
Step 3
Put the honey in a small heavy saucepan over medium-high heat. Cook, stirring constantly with a rubber spatula, until the honey bubbles, thickens, and darkens slightly, about 7 minutes.
Step 4
3. Turn the heat to medium and add the papaya. Cook, stirring occasionally, until the papaya water evaporates and the mixture becomes mushy, about 15 minutes.
Step 5
Remove from the heat and immediately stir in the mustard mixture. Season to taste with salt and lime juice and set aside.
Step 6
4. Brush the shrimp with the oil, then sprinkle with salt and cayenne. Grill for 2 or 3 minutes per side, turning once. Serve the shrimp, garnished with the cilantro,with the papaya mustard and lime wedges on the side.
Nutrition Per Serving
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Reviews (4)
Back to TopWhile I got the the "mushy" consistency cooking, I sent the final version of the sauce through the blender for a smooth consistency and much more appealing look. I cut this recipe in half and it was still wonderful. The sauce complimented the shrimp perfectly and the lime gave it zing. I had only regular vinegar on hand so that is what I went for and it was still amazing.
Asus
Winnipeg, Manitoba
5/23/2011
This saucxe never came togetehr the way it should have. The flavour was alright, though nothing special, but the papaya never cooked down to a mushy consistency and the appearance and texture were just...off. I consider it a waste of such a grand fruit as papaya and would not make it again.
DagnyTaggart
5/7/2010
Took this dish to a party on Saturday night. Was delicious and the guests were impressed. I doubled the recipe and had way too much papaya mustard. Used some the next night on crab cakes and pork medallions. And still have some left. Didn't change a thing and won't when I make it again.
AMajorki
Vancouver, Canada
5/3/2010
Delicious and addictive, loved in on shrimp but it would be great on anything.
nicolfe
Severna Park, MD
3/4/2010
