Pecan Pancake with Grilled Shrimp and Cucumber Salsa

  • 20 large shrimp, peeled, defined
  • ¼ cup olive oil
  • ¼ cup cilantro; minced
  • 1½ teaspoons garlic; minced
  • ½ teaspoon jalapeño; minced
  • ½ teaspoon oregano
  • ¼ teaspoon sea salt
  • ¼ teaspoon white pepper1 small red bell pepper, roasted, peeled and seeded
  • 1 cup fish stock or clam juice
  • ½ teaspoon garlic; minced
  • ½ teaspoon paprika
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon oregano
  • ⅛ teaspoon white pepper
  • ¼ cup whipping cream1 small cucumber, peeled, seeded and finely diced
  • 1 plum tomato, finely diced
  • 1 green onion, chopped
  • 1 tablespoon minced cilantro
  • 1 tablespoon sour cream
  • 1½ teaspoons fresh lime juice
  • ¼ teaspoon garlic; minced
  • ¼ teaspoon jalapeño; minced
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon white pepper
  • 6 tablespoons milk
    1 egg, beaten
    1 tablespoon unsalted butter; melted
    1 medium red potato, peeled, grated
    ½ cup Pecan Valley Pecan Pieces; finely chopped
    ¼ cup onion; minced
    2 tablespoons all-purpose flour
    ¾ teaspoons cornstarch
    ¾ teaspoons baking powder
    ½ teaspoon garlic; minced
    Pinch of sea salt
    Pinch of white pepper
    Oil for frying pancakes
    Cilantro sprigs for garnish
  1. For shrimp: Mix shrimp, olive oil, cilantro, garlic, jalapeño, oregano, sea salt and white in medium glass bowl. Refrigerate, covered, 1 hour.
  2. For roasted red pepper sauce, put bell pepper, fish stock or clam juice, garlic, paprika, sea salt, cumin, oregano and white pepper into a small non-aluminum saucepan; simmer 20 minutes.
  3. Add cream and simmer an additional 10 minutes. Puree in blender or food processor until smooth. Taste and adjust seasonings. Keep warm.
  4. For cucumber salsa: In a small mixing bowl, mix cucumber, tomato, green onion, cilantro, sour cream, lime juice, garlic, jalapeño, sea salt, ground cumin and white pepper. Taste and adjust seasonings.
  5. For pecan pancakes: In small bowl mix milk, egg and melted butter.
  6. In another bowl mix red potato, pecans, onion, flour, cornstarch, baking powder, garlic, sea salt and white pepper. Stir in milk mixture until smooth.
  7. 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.
  8. Repeat to fry remaining pancakes. Keep warm.
  9. 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.
  10. 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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