| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
Salad, Shrimp |
1 |
Servings |
INGREDIENTS
| 30 |
|
Shrimp size 31-40's, cleaned |
| 6 |
|
Corn on the cob, *see pantry |
| 12 |
oz |
Jar napalitos, Rinsed and |
|
|
drained |
| 2 |
|
Escabeche, minced |
| 6 |
T |
Red bell pepper, minced |
| 4 |
oz |
Mixed greens, rinsed and |
|
|
drained |
| 6 |
|
Fresh Habenero peppers, Nice |
|
|
orange ones! |
| 1/2 |
c |
Vegetable oil |
| 1 |
|
Bottle Negro Modelo |
|
|
Mexican dark beer |
| 2 |
T |
Jalapeno sauce |
| 1 |
t |
Kosher salt |
| 2 |
T |
Creamy peanut butter |
| 2 |
T |
New Mexico chile powder |
|
|
minutes)., minutes. |
INSTRUCTIONS
Put enough water on to boil to cook 6 ears of corn. Cook the corn and
remove it to a plate to cool a bit. Prepare marinade by mixing all
ingredients well in a medium mixing bowl. Add shrimp and refrigerate
until you are ready to grill (no longer than Cut the corn from the
cob and mix it together with the napalitos and the 1/3 cup of reserved
escabeche liquid. Place corn mixture in refrigerator until needed.
Grill shrimp. Divide the greens and place on salad plates. Push greens
to outer edge of plate. Divide the corn mixture into 6 portions and
mound each portion in the center of salad plate. Arrange 5 shrimp,
tail up, toward the center of plate by nestling each in the corn
mixture. Mix together the red bell pepper and escabeche and sprinkle
over each salad. Garnish each salad with one of those beautiful
Habanero peppers! PANTRY : If corn is not in season, substitute two
twelve ounce bags of frozen corn. **Escabeche is pickled jalapeno
peppers. If the jar you find has onions with it, then mince a couple
of onion pieces as well. Notes: The Kitchen Table BBS -
http://www.mindsync.com/ChefJeff Hanneman/Buster/Mcrecipe 1998-Apr-06
Recipe by: Chef Jeff Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Apr 06, 1998
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