| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Dairy, Eggs |
|
Appetizers |
5 |
Servings |
INGREDIENTS
| 20 |
lg |
Shrimp, peeled, deveined |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Minced cilantro |
| 1 1/2 |
ts |
Minced garlic |
| 1/2 |
ts |
Minced jalapeno |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 |
sm |
Red bell pepper, roasted, peeled, seeded, see note |
| 1 |
c |
Fish stock or clam juice |
| 1/2 |
ts |
Minced garlic |
| 1/2 |
ts |
Paprika |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Ground cumin |
| 1/8 |
ts |
Oregano |
| 1/8 |
ts |
White pepper |
| 1/4 |
c |
Whipping cream |
| 1 |
sm |
Cucumber, peeled, seeded, finely diced |
| 1 |
|
Plum tomato, finely diced |
| 1 |
|
Green onion, chopped |
| 1 |
tb |
Minced cilantro |
| 1 |
tb |
Sour cream |
| 1 1/2 |
ts |
Fresh lime juice |
| 1/4 |
ts |
Minced garlic |
| 1/4 |
ts |
Minced jalapeno |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground cumin |
| 1/8 |
ts |
White pepper |
| 6 |
tb |
Milk |
| 1 |
|
Egg, beaten |
| 1 |
tb |
Melted butter |
| 1 |
md |
Red potato, peeled, grated |
| 1/2 |
c |
Finely chopped pecans |
| 1/4 |
c |
Minced onion |
| 2 |
tb |
Flour |
| 3/4 |
ts |
Cornstarch |
| 3/4 |
ts |
Baking powder |
| 1/2 |
ts |
Minced garlic |
|
pn |
Salt |
|
pn |
White pepper |
|
|
Oil for frying pancakes |
|
|
Cilantro sprigs for garnish |
INSTRUCTIONS
GRILLED SHRIMP
ROASTED RED PEPPER SAUCE
CUCUMBER SALSA
PECAN PANCAKES
1. For shrimp, mix all ingredients in medium glass bowl. Refrigerate,
covered, 1 hour.
2. For roasted red pepper sauce, put all ingredients, except cream, into a
small non-aluminum saucepan; simmer 20 minutes. Add cream and simmer an
additional 10 minutes. Puree in blender or food processor until smooth.
Taste and adjust seasonings. Keep warm.
3. For cucumber salsa, mix all ingredients in a small bowl. Taste and
adjust seasonings.
4. For pecan pancakes, mix milk, egg and melted butter in small bowl. Mix
all remaining ingredients, except oil and cilantro sprigs, in medium bowl.
Stir in milk mixture until smooth.
5. Heat a thin layer of oil in large non-stick skillet; pour one-fifth of
the batter into skillet to make a 4-inch-diameter pancake. Fry until golden
and crisp on both sides, about 3 minutes. Repeat to fry remaining pancakes.
Keep warm.
6. While pancakes cook, heat broiler or charcoal grill. Arrange shrimp on
broiler pan or grill rack, 6 inches from heat. Cook, turning once, until
pink and cooked through, about 4 minutes.
7. To serve, put one pancake onto each serving plate. Top with cucumber
salsa; arrange four shrimp on top. Drizzle with warm red pepper sauce and
serve garnished with cilantro sprigs.
Note: To roast a red pepper, place it directly over the gas flame or on a
broiler pan 4 inches from heat source. Roast, turning often, until the skin
blackens and blisters on all sides, about 10 minutes. Wrap in foil and let
stand 10 minutes. Use a paring knife to remove charred skin; cut out core
and seeds. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes
or rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”