In a mixing bowl, combine the shrimp, seasonings and 1 tbsp of olive oil.

Allow to marinate for 15 minutes. Heat the remaining tbsp of olive oil and 1 tbsp of butter in a large skillet.

Cook shrimp for 1-2 minutes per side in batches. Add the remaining tbsp. of butter, asparagus, tomatoes and garlic and sauté for 2 minutes.

Season with salt and pepper to taste. Add the corn and green onions and cook for an additional minute.

Add the wine and chicken stock.

Stir and Reduce liquid by ½.

Add the shrimp back to the pan to combine with the sauce.

Serve over delicious Mambo Creamed Corn recipe.

In a medium bowl mix flour and salt, then add the eggs and water. Mix to form a dough. On a floured table or surface, knead for 10 mins.

Let stand the dough in a container covered with a kitchen towel for approx 30 mins. Roll out the dough and cut it into circles (you can use a 3 “cookie cutter), set aside.

For the filling:

In a container mix all the ingredients.

To assemble the dumplings, take each circle of dough and add a tablespoon of the filling, cover it without closing completely. Steam for 10 mins.

Place a sautéed shrimp on top (optional) and enjoy with soy sauce.

Mix all ingredients (use half of the cheese) in a large bowl and transfer to a baking pan, top with the remainder of the cheese.
Pre-heat oven to 350°F and bake for about 15-20 minutes or until it reaches a golden crust.
Sprinkle with chopped chives (cilantro is also a good option), and serve with tortilla chips… or Mambo Tostones https://mambofoods.com/crunchy-tostones/

Bring a large pot of water to boil for the pasta and cook it according to package directions.
In a large skillet sautée onion and mushrooms until tender.
Add minced garlic and cook for a minute or so.
Add the shrimp, broth, and seasonings. Bring to a boil and then reduce heat.
Cook and stir for 4-5 minutes or until shrimp turn pink and the sauce is slightly thick.
Add the tomatoes, ¼ of cheese, and butter.
Drain the pasta and toss with the shrimp mixture.
Sprinkle the remaining cheese.

Serve immediately!

Enjoy!

Remove 1/4 of the pineapple lengthways, leaving the green leaves intact to the main portion of the pineapple. Scoop out the pineapple flesh using a spoon, then dice the flesh.

Heat a large frying pan with 1 tablespoon oil over high heat. Sautée the garlic and onions for 3-4 minutes. Stir in green pepper, red chili sauce, water, curry paste, sugar, vinegar, prawns, and scallops; cook for 4-5 minutes.

Turn off the heat, add the diced pineapple and stir. Set aside
Heat the same frying pan with 1 tablespoon oil over high heat. Pour in 1/3 egg into the pan, stir quickly. Add a little salt, 1/2 remaining egg, fish sauce and rice. Stir well. Add the remaining egg and stir well.

Add the seafood back into the pan with the rice, stir well. Add the basil and serve the fried rice in the hollowed out pineapple.