Text 5390, 108 rader
Skriven 2013-10-04 06:56:22 av Dave Drum (1:261/38)
Ärende: Chile 4171
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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    Jalapeños or serranos;
           - seeded, minced
    1/4 c  Chopped fresh cilantro
           Coarse salt & black pepper

  I've never quite understood the appeal of the traditional
  shrimp cocktail. I mean, what could be less interesting than
  cold boiled shrimp dipped in a lackluster mixture of ketchup
  and prepared horseradish? Here's a shrimp cocktail with
  gumption, featuring chile-rubbed, grill-seared shrimp served
  over a colorful, chunky salsa of avocado and sweet corn. You
  can chill the grilled shrimp before you serve them, but I
  like the contrast of hot shrimp and cool salsa.

  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

... The world is as ugly as sin and almost as delightful. - Fred Locker-Lampson

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