| 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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