Pecan pancake with grilled shrimp & cucumber
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Pecan pancake with grilled shrimp & cucumber
  Shrimp    Appetizers    Pecans    Pancakes    Cucumbers  
Last updated 6/12/2012 12:50:07 AM. Recipe ID 11597. Report a problem with this recipe.
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      Title: Pecan pancake with grilled shrimp & cucumber
 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. Posted By japlady@nwu.edu
  (Rebecca Radnor) On rec.food.recipes or rec.food.cooking
 




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Recipe ID 11597 (Apr 03, 2005)

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