| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
Good, Morning, America |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
|
|
Shells and heads from shrimp |
| 2 |
|
Shallots; peeled and diced |
| 1 |
|
Clove garlic; peeled and sliced |
| 4 |
|
Ancho chilies; seeded and chopped |
| 2 |
|
Sprigs fresh cilantro; chopped |
| 1 |
|
Serrano chili; seeded |
| 2 |
c |
Fish stock |
| 1 |
tb |
Masa harina |
| 1 |
ts |
Fresh lime juice |
| 1/2 |
ts |
Honey |
|
|
Salt to taste |
INSTRUCTIONS
1. Heat oil in a small saucepan over high heat. When it just starts to
smoke, add shrimp shells and heads and saut. for 1 minute, stirring
constantly, or until bright pink in color. Add shallots, garlic and anchos.
Lower heat and cook, stirring constantly, for about 4 minutes or until
shallots, garlic, and anchos are lightly toasted.
2. Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2
minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do not
reduce. Pour into a blender and puree until smooth. Mix masa harina with
enough cold water to make a paste. Then, with the motor running, add to the
puree in the blender. Strain through a fine sieve and stir in lime juice,
honey and salt. Keep warm until ready to use.
Serve Chorizo Fingers with Ancho Chili Puree.
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA
Single recipes $3 / Yearly $14.95
Busted by Barb ob 2/21/98
Serving Ideas : Serve Chorizo Fingers with Ancho Chili Puree.
NOTES : Dean Ferring of The Mansion on Turtle Creek, Dallas, Texas
Recipe by: Dean Ferring of The Mansion on Turtle Creek, Dallas, Texas
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 17,
1998
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