Text 27468, 103 rader
Skriven 2015-05-27 04:21:44 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1087
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chile-Rubbed Shrimp w/Avocado Corn Cocktail Pt 1
 Categories: Seafood, Chilies, Salsa, Appetisers
      Yield: 4 Servings

  1 1/2 lb Jumbo shrimp (16); peeled,
           - deveined
      1 tb Ancho chile powder
  1 1/2 ts Garlic salt
      1 ts Ground coriander
      1 ts Dried oregano
    1/2 ts Ground cumin
    1/2 ts Fresh ground black pepper
      2 tb Extra-virgin olive oil

MMMMM---------------------------SALSA--------------------------------
      1 lg Ripe avocado; in 1/4" dice
      3 tb Fresh lime juice
      1 lg Ripe red tomato; seeded, in
           - 1/4" dice
      1    Ear sweet corn; shucked
      1    Scallion; white & green;
           - trimmed, fine chopped
           +=OR=+
      3 tb Diced sweet onion
      2    Jalape+#os or serranos;
           - seeded, minced
    1/4 c  Chopped fresh cilantro
           Coarse salt & black pepper

  Place the avocado in the bottom of a nonreactive mixing
  bowl and gently toss it with 2 tablespoons of the lime
  juice. Spoon the tomato on top of the avocado.

  Cut the kernels off the corn. The easiest way to do this
  is to lay the cob flat on a cutting board and remove the
  kernels using lengthwise strokes of a chef's knife. Add
  the corn kernels to the mixing bowl. The salsa can be
  prepared to this stage up to 2 hours ahead. Refrigerate
  it, covered.

  Just before serving, add the chilies and cilantro to the
  mixing bowl and gently toss to mix. Taste for seasoning,
  adding more lime juice as necessary and season with salt
  and pepper to taste; the salsa should be highly seasoned.

  Rinse the shrimp under cold running water, then blot them
  dry with paper towels.

  Place the chile powder, garlic salt, coriander, oregano,
  cumin, and pepper in a mixing bowl and whisk to mix. Add
  the shrimp and toss to coat. Stir in the olive oil. Let
  the shrimp marinate in the refrigerator, covered, for 30
  minutes to 1 hour.

  Cook the shrimp, following the instructions below for any
  of the grills, until just cooked through. When done the
  shrimp will turn pinkish white and will feel firm to the
  touch.

  Spoon the Avocado and Corn Salsa into 4 large martini
  glasses or serving bowls. Drape 4 of the hot shrimp over
  the edge of each glass or bowl and serve at once. Or for a
  cold shrimp cocktail, let the cooked shrimp cool to room
  temperature. Refrigerate the shrimp, covered, until they
  are chilled before serving them with the salsa. The cooked
  shrimp can be refrigerated for up to 2 days.

  CONTACT GRILL: Preheat the grill; if your contact grill
  has a temperature control, preheat the grill to high.
  Place the drip pan under the front of the grill. When
  ready to cook, lightly oil the grill surface. Place the
  marinated shrimp on the hot grill, then close the lid. The
  shrimp will be done after cooking 1 to 3 minutes.

  GRILL PAN: Place the grill pan on the stove and preheat it
  to high over medium heat. When the grill pan is hot a drop
  of water will skitter in the pan. When ready to cook,
  lightly oil the ridges of the grill pan. Place the
  marinated shrimp in the hot grill pan. They will be done
  after cooking 1 to 3 minutes per side.

  Continued in Part Two

  by Steven Raichlen; Raichlen's Indoor! Grilling

  Epicurious | November 2004

  Yield: Makes 4 servings

  MM Format by Dave Drum - 30 May 2011

  Uncle Dirty Dave's Archives

MMMMM

... I like rice. Rice is great if you're hungry and want 2000 of something

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 * Origin: Prism bbs (1:261/38)