CORNMEAL
CRUSTED SHRIMP WITH SPICY 3-2-1 SAUCE
20 each large shrimp, peeled to the tail, de-veined
1 cup AP flour
1 teaspoon black pepper (mixed with flour)
3 eggs lightly beaten
1 cup cornmeal
Salt and black pepper to taste
Pre-heat a
fryer to 375 degrees. Dredge the shrimp on flour/pepper, then egg,
last cornmeal. Fry until GB&D (golden , brown and delicious), about 4
minutes. Drain and season with salt.
3-2-1 SAUCE:
2 each jalapeños
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1/6 cup sugar
1/2 cup rice vinegar
1/3 cup soy sauce
2 medium tomatoes, 1/4" dice
2 tablespoons butter
Canola oil to cook
Salt and black pepper to taste
In a
non-reactive sauté pan coated lightly with oil, sauté jalapenoes,
garlic and ginger until brown, about 4 minutes. Add sugar and deglaze
with vinegar and soy. Reduce by 50 per cent and add tomatoes and
butter. Check for seasoning.
CHAYOTE SALAD:
1 tablespoon dijon mustard
Juice of 2 limes
1/4 cup canola oil
Zest of 2 limes
Salt and pepper to taste
2 chayotes, peeled and fine julienned
3 each scallions, 1/16" sliced, green part only
In a bowl,
whisk together the mustard, juice and oil. Add the zest and toss with
the chayote and scallions. Season. This should be done 10 minutes
before serving.
PLATING On a
plate, place a small amount of the salad in the middle. Surround the
salad with the sauce and place 5 shrimp leaning against the salad.
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