Chicory boats with mango, shrimp, cashews, cranberries cocktail

Ingredients for 4 servings:

• 3 chicory
• 500 g shrimp, raw, deveined, headless, with shell
• 2 mangoes
• 2 bunch radishes
• 500 ml orange juice
• 100 g cranberries, dried
• 100 g cashew nuts, unsalted
• 1 half leek(s)
• 2 garlic cloves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Select 16 large, attractive chicory leaves, wash and dry them, and set them aside. Cut the rest into small cubes. Quarter half the leek (white part) lengthwise and cut into thin strips. Cut the mangoes in half above the pit, place them on the cutting board, and remove the skin with a large knife, then cut into cubes. Repeat this step. Scrape out the mango seeds. Cut one bunch of radishes into eighths and the other bunch into smaller pieces. Peel and finely chop the garlic. Squeeze the oranges or have 100% orange juice ready. Fry the shrimp in a little oil and garlic in a pan. Deglaze with the orange juice, simmer, and remove the shrimp. Then add the leek, chicory cubes, and shaved mango fillet to the pan. Let everything simmer. Prepare four plates, each with four chicory leaves and garnish with cranberries, mango, and small radish pieces. Remove the shells from the shrimp and add them to the pan with the remaining ingredients. Heat briefly, then divide everything among the chicory boats, preferably adding the shrimp last. Alternatively, the chicory boats can be served to guests as finger food.