Ingredients
GRILLED SHRIMP
20 large shrimp, peeled, deveined
1/4 cup olive oil
1/4 cup minced cilantro
1 1/2 tsp minced garlic
1/2 tsp minced jalapeno
1/2 tsp oregano
1/4 tsp salt
1/4 tsp white pepper
ROASTED RED PEPPER SAUCE
1 small red bell pepper, roasted, peeled, s, eeded, see note
1 cup fish stock or clam juice
1/2 tsp minced garlic
1/2 tsp paprika
1/8 tsp salt
1/8 tsp ground cumin
1/8 tsp oregano
1/8 tsp white pepper
1/4 cup whipping cream
CUCUMBER SALSA
1 small cucumber, peeled, seeded, finely di, ced
1 plum tomato, finely diced
1 green onion, chopped
1 tbsp minced cilantro
1 tbsp sour cream
1 1/2 tsp fresh lime juice
1/4 tsp minced garlic
1/4 tsp minced jalapeno
1/4 tsp salt
1/8 tsp ground cumin
1/8 tsp white pepper
PECAN PANCAKES
6 tbsp milk
1 egg, beaten
1 tbsp melted butter
1 medium red potato, peeled, grated
1/2 cup finely chopped pecans
1/4 cup minced onion
2 tbsp flour
3/4 tsp cornstarch
3/4 tsp baking powder
1/2 tsp minced garlic
1 pinch salt
1 pinch white pepper
1 oil for frying pancakes
1 cilantro sprigs for garnish
Directions
1. For shrimp, mix all ingredients in medium glass bowl. Refrigerate,
covered, 1 hour.
2. For roasted red pepper sauce, put all ingredients, except cream,
into a small non-aluminum saucepan; simmer 20 minutes. Add cream and
simmer an additional 10 minutes. Puree in blender or food processor
until smooth. Taste and adjust seasonings. Keep warm.
3. For cucumber salsa, mix all ingredients in a small bowl. Taste and
adjust seasonings.
4. For pecan pancakes, mix milk, egg and melted butter in small bowl.
Mix all remaining ingredients, except oil and cilantro sprigs, in
medium bowl. Stir in milk mixture until smooth.
5. 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.
Repeat to fry remaining pancakes. Keep warm.
6. 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.
7. 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. Posted By japlady@nwu.edu
(Rebecca Radnor) On rec.food.recipes or rec.food.cooking
Servings: 5 servings
Pecan Pancake With Grilled Shrimp & Cucumber Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Cucumber; Fish; Grilling
The History of Recipes
It is possible to track the history of `recipes` back into history, in fact as far as pharonic Egypt, and maybe further still. Having said that, mostly, these ancient recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a series of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into starters, main course and dessert, something that is very familiar to us today. This early Roman chef tells us how the Romans used a wide range of spices, including many that are still in use today such as thyme, rue and dill. Later, there are a couple of books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian food that appears on menues today, but rather descriptions of the types of food on the menues of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, including coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an increase in recipe manuscripts, some of which still exist in private collections. For the decades that followed, the wealthy families of Wesstern Europe strove to lay on the most extravagent meals, and because of this the best cooks and their recipes were at a premium. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording popular recipes of the day. By the time we get to the 1900s, recipe publications are starting to become popular mostly as a result of higher levels of literacy, more leisure time and having more money to spend. The arrival of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Pecan Pancake With Grilled Shrimp & Cucumber recipe.
