Pecan pancake with grilled shrimp & cucumbe
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Pecan pancake with grilled shrimp & cucumbe
  Shrimp    Appetizers    Pecans    Pancakes  
Last updated 6/12/2012 12:50:07 AM. Recipe ID 11596. Report a problem with this recipe.
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      Title: Pecan pancake with grilled shrimp & cucumbe
 Categories: Appetizers
      Yield: 5 Servings
 
MMMMM-----------------------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

MMMMM------------------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

MMMMM-----------------------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

MMMMM-----------------------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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Recipe ID 11596 (Apr 03, 2005)

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