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Ingredientes
- 6 x Very thin slices Applewood smoked bacon, (i had some of my own in the freezer)
- 12 piece Shrimp, peeled and deveined
- 1 ounce Extra virgin olive oil
- 1/2 c. Scallion, chopped
- 1/2 tsp Garlic, chopped
- 1 lb Black beans, cooked liquid removed
- 2 x Egg yolks
- 1 pch Cumin Salt, to taste Fresh grnd black pepper, to taste Corn meal, to dust Extra virgin olive oil, to saute/fry
- 1 c. Chef Larry's Honey Ancho BBQ Glaze, (recipe follows) Chef Larry's Roasted Tomato Salsa, (recipe follows) Corn tortilla straw, fried Lowfat sour cream Fresh cilantro sprigs
- 3 lb Roma tomatoes
- 1/2 Tbsp. Garlic, minced
- 1/3 tsp Fresh grnd black pepper
- 1 tsp Salt
- 1/4 c. Extra virgin olive oil
- 1/2 c. Scallions, chopped
- 1/4 c. Lime juice
- 1 Tbsp. Jalapeno pepper, chopped
- 1/4 c. Cilantro, minced Salt, to taste
- 1/2 c. Ketchup
- 1/4 c. Extra virgin olive oil
- 1 c. Onion, diced
- 2 Tbsp. Garlic, minced
- 2 c. Red wine vinegar
- 2 tsp Clove, grnd
- 1 tsp Allspice, grnd
- 1/4 c. Cilantro leaves, minced
- 1/2 c. Brown sugar
- 1/2 c. Honey
- 1 c. Ancho chile puree
- 1 Tbsp. Worstershire sauce Salt to taste Fresh grnd black pepper, to taste
Direcciones
- Complete Title: Chef Larry's Grilled Shrimp with Applewood Smoked Bacon Ancho Chile BBQ Glaze and Black Bean Cakes with Roasted Tomato Salsa
- Yield: 4 Servings
- 1) Cook bacon till rendered but not crisp, drain and reserve fat.
- Allow strips to cold. Wrap 1/2 strip of bacon around thick end of shrimp and thread three pcs on skewer. Set aside.
- 2)Heat 1 ounce. of extra virgin olive oil along with 1 ounce. of reserved bacon fat in a skillet or possibly saute/fry pan, add in scallion and garlic. Saute/fry till translucent/soft. Add in the liquid removed black beans and cook over a moderate heat while scraping the bottom of the pan with a flat bladed spatula.
- Season with cumin, salt and pepper. Allow moisture to evaporate but don't allow contents to scorch. Remove from heat and use wooden spoon or possibly paddle to crush the beans into a dough-like consistency. Add in the egg yolks and adjust seasoning if necessary. Using a small scoop portion mix into 12 balls and coat with corn meal. Press into cakes. Use extra virgin olive oil and a well seasoned skilled to pan fry till crisp
- 3) Grill shrimp skewers while brushing with Ancho Honey BBQ Glaze till done. Remove from skewers.
- 4) Garnish serving plates with lowfat sour cream using a squeeze bottle.
- Place three black bean cakes on each plate. Place a bacon wrapped shrimp on each black bean cake and top with roasted tomato salsa.
- Place a generous amount of fried corn tortilla straw at the center of each plate. Garnish with cilantro sprigs and serve.
- Chef Larry's Roasted Tomato Salsa (
- Yield: 3 C.):1) Split the tomatoes lengthwise and remove excess seeds. Place tomatoes into a bowl and add in the garlic, pepper, salt and sufficient oil to coat the tomatoes. Reserve remaining oil. Gently toss to season.
- Place tomatoes on a non-corrosive rack and dry in a very low oven
- (200 degrees F) for approximately 5-6 hrs till the tomatoes are dehydrated but not dry or possibly leathery.
- 2) Dice tomatoes and add in to reserved oil. Add in scallions, lime juice, jalapeno pepper and cilantro. Adjust seasoning.
- continued in part 2
