Recipe - Pecan Pancake With Grilled Shrimp And Cucumber

GRILLED SHRIMP
20 lg Shrimp, peeled, deveined
One fourth cup Olive oil
One fourth cup Minced cilantro
1 One half teaspoon Minced garlic
One half teaspoon Minced jalapeno
One half teaspoon Oregano
One fourth teaspoon Salt
One fourth teaspoon White pepper

ROASTED RED PEPPER SAUCE
1 small Red bell pepper, roasted,
peeled, seeded, see note
1 cup Fish stock or clam juice
One half teaspoon Minced garlic
One half teaspoon Paprika
1/8 teaspoon Salt
1/8 teaspoon Ground cumin
1/8 teaspoon Oregano
1/8 teaspoon White pepper
One fourth cup Whipping cream

CUCUMBER SALSA
1 small Cucumber, peeled, seeded,
finely minced
1 Plum tomato, finely minced
1 Green onion, chopped
1 tablespoon Minced cilantro
1 tablespoon Sour cream
1 One half teaspoon Fresh lime juice
One fourth teaspoon Minced garlic
One fourth teaspoon Minced jalapeno
One fourth teaspoon Salt
1/8 teaspoon Ground cumin
1/8 teaspoon White pepper

PECAN PANCAKES
6 tablespoon Milk
1 Egg, beaten
1 tablespoon Melted butter
1 md Red potato, peeled, grated
One half cup Finely chopped pecans
One fourth cup Minced onion
2 tablespoon Flour
Three fourths teaspoon Cornstarch
Three fourths teaspoon Baking powder
One half teaspoon Minced garlic
pn Salt
pn White pepper
Oil for frying pancakes
Cilantro sprigs for garnish

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 nonaluminum 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 nonstick skillet; pour onefifth of
the batter into skillet to make a 4inchdiameter 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini