Pecan Pancake With Grilled Shrimp And Cucumber Salsa

Recipe Ingredients

		Grilled Shrimp
20		Shrimp - peeled, deveined (large)
1/4 cup	59ml	Olive oil
1/4 cup	4g / 0.1oz	Minced cilantro
1 1/2 teaspoons	7.5ml	Minced garlic
1/2 teaspoon	2.5ml	Minced jalapeno
1/2 teaspoon	2.5ml	Oregano
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	White pepper
		Roasted Red Pepper Sauce
1		Red bell pepper - roasted, peeled, (small) seeded, see
1 cup	237ml	Fish stock or clam juice
1/2 teaspoon	2.5ml	Minced garlic
1/2 teaspoon	2.5ml	Paprika
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Ground cumin
1/8 teaspoon	0.6ml	Oregano
1/8 teaspoon	0.6ml	White pepper
1/4 cup	59ml	Whipping cream
		Cucumber Salsa
1		Cucumber - peeled, seeded, (small) finely diced
1		Plum tomato - finely diced
1		Green onion - chopped
1 tablespoon	15ml	Minced cilantro
1 tablespoon	15ml	Sour cream
1 1/2 teaspoons	7.5ml	Fresh lime juice
1/4 teaspoon	1.3ml	Minced garlic
1/4 teaspoon	1.3ml	Minced jalapeno
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Ground cumin
1/8 teaspoon	0.6ml	White pepper
		Pecan Pancakes
6 tablespoons	90ml	Milk
1		Egg - beaten
1 tablespoon	15ml	Melted butter
1 tablespoon	15ml	Red potato - peeled, grated (medium)
1/2 cup	73g / 2.6oz	Finely chopped pecans
1/4 cup	15g / 0.5oz	Minced onion
2 tablespoons	30ml	Flour
3/4 teaspoon	3.8ml	Cornstarch
3/4 teaspoon	3.8ml	Baking powder
1/2 teaspoon	2.5ml	Minced garlic
1		Salt and white pepper
		Oil for frying pancakes
		Cilantro sprigs for garnish

Recipe Instructions

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.

Source:
The Pillsbury Family Cookbook (1963)

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