Roasted Shrimp On Chick Pea Pancakes With Mango And Green Onion

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Chopped garlic
1 teaspoon	5ml	Chopped shallot
1/4 teaspoon	1.3ml	Crushed red pepper
8 teaspoons	40ml	Fresh head-on shrimp - (U-12) (large)
		Mango/green Onion Salsa Cruda
1 cup	146g / 5.1oz	Diced fresh mango
1/4 cup	15g / 0.5oz	Hydrated sun-dried tomato - diced
1/4 cup	36g / 1.3oz	Diced scallion
2 oz	56g	Lime juice
2 oz	56g	Olive oil
2 tablespoons	30ml	Chopped fresh coriander
		Chick Pea Pancake
1		Egg
2 cups	125g / 4.4oz	Chick pea flour
1 cup	237ml	Milk
1 tablespoon	15ml	Ground cumin
4 oz	113g	Chick pea puree
4 oz	113g	Olive oil
2 teaspoons	10ml	Chopped parsley
2 teaspoons	10ml	Chopped fresh coriander
8 oz	227g	Pure olive oil
4 teaspoons	20ml	Currants

Recipe Instructions

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 1/2 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 1/4-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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.