MMMMM--------------------------GARNISH------------------------------- Chef Larrys Roasted Tomato -Salsa; (recipe follows) Corn tortilla straw; fried Sour cream Fresh cilantro sprigsMMMMM--------------------ROASTED TOMATO SALSA------------------------- 3 lb Roma tomatoes 1/2 tb Garlic; chopped 1/3 ts Fresh ground black pepper 1 ts Salt 1/4 c Olive oil 1/2 c Scallions; minced 1/4 c Lime juice 1 tb Jalapeno pepper; minced 1/4 c Cilantro; chopped Salt; to tasteMMMMM-------------------ANCHO HONEY BBQ GLAZE------------------------ 1/2 c Ketchup 1/4 c Olive oil 1 c Onion; diced 2 tb Garlic; chopped 2 c Red wine vinegar 2 ts Clove; ground 1 ts Allspice; ground 1/4 c Cilantro leaves; chopped 1/2 c Brown sugar 1/2 c Honey 1 c Ancho chile puree 1 tb Worstershire sauce Salt to taste Fresh ground black pepper; -to taste Complete Title: Chef Larrys Grilled Shrimp with Applewood Smoked Bacon Ancho Chile BBQ Glaze and Black Bean Cakes with Roasted Tomato Salsa Yield: 4 Servings 1) Cook bacon until rendered but not crisp, drain and reserve fat. Allow strips to cool. Wrap 1/2 strip of bacon around thick end of shrimp and thread three pieces on skewer. Set aside. 2)Heat 1 oz. of olive oil along with 1 oz. of reserved bacon fat in a skillet or saute pan, add scallion and garlic. saute until translucent. Add the drained 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 do not allow contents to scorch. Remove from heat and use wooden spoon or paddle to crush the beans into a dough-like consistency. Add the egg yolks and adjust seasoning if necessary. Using a small scoop portion mixture into 12 balls and coat with corn meal. Press into cakes. Use olive oil and a well seasoned skilled to pan fry until crisp 3) Grill shrimp skewers while brushing with Ancho Honey BBQ Glaze until done. Remove from skewers. 4) Garnish serving plates with 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 Larrys Roasted Tomato Salsa (Yield: 3 Cups): 1) Split the tomatoes lengthwise and remove excess seeds. Place tomatoes into a bowl and add the garlic, pepper, salt and enough 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 hours until the tomatoes are dehydrated but not dry or leathery. 2) Dice tomatoes and add to reserved oil. Add scallions, lime juice, jalapeno pepper and cilantro. Adjust seasoning. continued in part 2
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|Serving Size: 1 Serving (785g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1161 (85%)|
|Amt Per Serving||% DV|
|Total Fat 129g||172 %|
|Saturated Fat 33.8g||169 %|
|Monounsaturated Fat 73.4g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 3356.5mg||1033 %|
|Sodium 133mg||5 %|
|Potassium 317.2mg||8 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 10.5g|
|Protein 43.4g||62 %|
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Calories per serving: 1369
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