Pecan Pancake with Grilled Shrimp and Cucumber Salsa

Pecan Pancake with Grilled Shrimp and Cucumber Salsa Category Appetizers 
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Ingredients And Procedures

-------------------------------GRILLED SHRIMP------------------------------- 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

--------------------------ROASTED RED PEPPER SAUCE-------------------------- 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

-------------------------------CUCUMBER SALSA------------------------------- 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

-------------------------------PECAN PANCAKES------------------------------- 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 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.

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