| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 1 | servings | ||
INGREDIENTS
| 6 | Very thin slices Applewood smoked bacon; (i had some of my own in the freezer) | |
| 12 | Pieces Shrimp; peeled and deveined | |
| 1 | oz | Olive oil |
| 1/2 | c | Scallion; minced |
| 1/2 | ts | Garlic; minced |
| 1 | lb | Black beans; cooked drained |
| 2 | ea | Egg yolks |
| 1 | pn | Cumin |
| Salt; to taste | ||
| Fresh ground black pepper; to taste | ||
| Corn meal; to dust | ||
| Olive oil; to sauté | ||
| 1 | c | Chef Larry's Honey Ancho BBQ Glaze; (recipe follows) |
| Chef Larry's Roasted Tomato Salsa; (recipe follows) | ||
| Corn tortilla straw; fried | ||
| Sour cream | ||
| Fresh cilantro sprigs | ||
| 3 | lb | Roma tomatoes |
| 1/2 | tb | Garlic; chopped |
| 1/3 | ts | Fresh ground black pepper |
| 1 | ts | Salt |
| 1/4 | c | Olive oil |
| 1/2 | c | Scallions; minced |
| 1/4 | c | Lime juice |
| 1 | tb | Jalapeno pepper; minced |
| 1/4 | c | Cilantro; chopped |
| Salt; to taste | ||
| 1/2 | c | Ketchup |
| 1/4 | c | Olive oil |
| 1 | c | Onion; diced |
| 2 | tb | Garlic; chopped |
| 2 | c | Red wine vinegar |
| 2 | ts | Clove; ground |
| 1 | ts | Allspice; ground |
| 1/4 | c | Cilantro leaves; chopped |
| 1/2 | c | Brown sugar |
| 1/2 | c | Honey |
| 1 | c | Ancho chile puree |
| 1 | tb | Worstershire sauce |
| Salt to taste | ||
| Fresh ground black pepper; to taste |
INSTRUCTIONS
GARNISH ROASTED TOMATO SALSA ANCHO HONEY BBQ GLAZE Complete Title: Chef Larry's Grilled Shrimp with Applewood Smoked Bacon Ancho Chile BBQ Glaze and Black Bean Cakes with Roasted Tomato Salsa Yield: 4 Servings 1) Cook bacon until rendered but not crisp, drain and reserve fat. Allow strips to cool. Wrap 1/2 strip of bacon around thick end of shrimp and thread three pieces on skewer. Set aside. 2)Heat 1 oz. of olive oil along with 1 oz. of reserved bacon fat in a skillet or sauté pan, add scallion and garlic. Sauté until translucent. Add the drained black beans and cook over a moderate heat while scraping the bottom of the pan with a flat bladed spatula. Season with cumin, salt and pepper. Allow moisture to evaporate but do not allow contents to scorch. Remove from heat and use wooden spoon or paddle to crush the beans into a dough-like consistency. Add the egg yolks and adjust seasoning if necessary. Using a small scoop portion mixture into 12 balls and coat with corn meal. Press into cakes. Use olive oil and a well seasoned skilled to pan fry until crisp 3) Grill shrimp skewers while brushing with Ancho Honey BBQ Glaze until done. Remove from skewers. 4) Garnish serving plates with sour cream using a squeeze bottle. Place three black bean cakes on each plate. Place a bacon wrapped shrimp on each black bean cake and top with roasted tomato salsa. Place a generous amount of fried corn tortilla straw at the center of each plate. Garnish with cilantro sprigs and serve. Chef Larry's Roasted Tomato Salsa (Yield: 3 Cups): 1) Split the tomatoes lengthwise and remove excess seeds. Place tomatoes into a bowl and add the garlic, pepper, salt and enough oil to coat the tomatoes. Reserve remaining oil. Gently toss to season. Place tomatoes on a non-corrosive rack and dry in a very low oven (200 degrees F) for approximately 5-6 hours until the tomatoes are dehydrated but not dry or leathery. 2) Dice tomatoes and add to reserved oil. Add scallions, lime juice, jalapeno pepper and cilantro. Adjust seasoning. continued in part 2
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