Roasted shrimp on chick pea pancakes with mango and green o
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Chopped garlic |
| 1 | teaspoon | Chopped shallot |
| ¼ | teaspoon | Crushed red pepper |
| 8 | larges | Fresh head-on shrimp -; (U-12) |
| === MANGO/GREEN ONION SALSA CRUDA === | ||
| 1 | cup | Diced fresh mango |
| ¼ | cup | Hydrated sun-dried tomato; diced |
| ¼ | cup | Diced scallion |
| 2 | ounces | Lime juice |
| 2 | ounces | Olive oil |
| 2 | tablespoons | Chopped fresh coriander |
| === CHICK PEA PANCAKE === | ||
| 1 | Egg | |
| 2 | cups | Chick pea flour |
| 1 | cup | Milk |
| 1 | tablespoon | Ground cumin |
| 4 | ounces | Chick pea puree |
| 4 | ounces | Olive oil |
| 2 | teaspoons | Chopped parsley |
| 2 | teaspoons | Chopped fresh coriander |
| 8 | ounces | Pure olive oil |
| 4 | teaspoons | Currants |
Directions
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 ½ 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 ¼-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@..."
Recipe by: Stephen Kalt
Converted by MM_Buster v2.0l.