| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dujour07 | 4 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | ts | Chopped garlic |
| 1 | ts | Chopped shallot |
| 1/4 | ts | Crushed red pepper |
| 8 | lg | Fresh head-on shrimp -; (U-12) |
| === MANGO/GREEN ONION SALSA CRUDA === | ||
| 1 | c | Diced fresh mango |
| 1/4 | c | Hydrated sun-dried tomato; diced |
| 1/4 | c | Diced scallion |
| 2 | oz | Lime juice |
| 2 | oz | Olive oil |
| 2 | tb | Chopped fresh coriander |
| === CHICK PEA PANCAKE === | ||
| 1 | Egg | |
| 2 | c | Chick pea flour |
| 1 | c | Milk |
| 1 | tb | Ground cumin |
| 4 | oz | Chick pea puree |
| 4 | oz | Olive oil |
| 2 | ts | Chopped parsley |
| 2 | ts | Chopped fresh coriander |
| 8 | oz | Pure olive oil |
| 4 | ts | Currants |
INSTRUCTIONS
In a large bowl combine oil, garlic, shallots, and peppers. Add shrimp and marinate for a few hours. Remove shrimp from marinade and pat dry. Grill for about 1 and 1/2 minutes on each side. MANGO/GREEN ONION SALSA CRUDA: Toss all ingredients together in a bowl. Salt and pepper to taste. CHICK PEA PANCAKE: Mix egg, flour, milk, cumin and chick pea puree to a smooth batter. Adjust viscosity with additional milk or flour. Add virgin olive oil, parsley and coriander and whisk well. Preheat non-stick pans and place 3-inch pastry ring in each pan. Pour 1 ounce olive oil in each ring and proceed to make pancakes 1/4-inch thick. Sprinkle currants on bubbling side and turn when brown. Brown evenly on both sides. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9375) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Stephen Kalt Converted by MM_Buster v2.0l.
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