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

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