Shrimp Bites Wrapped in Greens |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Isabel Cruz's Spicy Shoestring Party Menu for a Sultry Late-Summer Night - CBS Morning Show, 09/01/2007. The San Diego-based chef likes to marry the tastes of Latin American cooking she grew up with to the Pacific Rim tastes she's come to know as a Californian. But most of all, Cruz likes to keep her cooking clean, fresh, flavorful and healthy - she likes to go for flavors that pop and offer contrast to one another. She has 5 restaurants on the West Coast, from Portland, Ore. down to San Diego, Ca:). She has also published a cookbook Isabel's Cantina. Growing-up, Isabel's friends were Puerto Rican, Cuban, Peruvian, and she also spent time with her Asian friends learning Japanese, Chinese and Korean cuisine. Thus, was born her fusion of different flavors. This is a Thai appetizer of shrimp wrapped with coconut, peanuts, and chiles in a leaf. She likes to use raw collard greens as wrappers for these spicy little snacks, which she drizzles with a little guava sauce to complete the hot-sweet Thai flavors while also bringing these bites further into the Latin realm. Prepare these ingredients in advance, and then assemble these at the last minute. She was given a $60 budget to create a dinner menu for 6 people - thus: Chef on a Shoesting. Ingredients:
6 medium shrimp, peeled and deveined |
1 tablespoon olive oil |
kosher salt |
fresh ground black pepper |
3 collard greens, leaves cut into twelve 2-inch squares |
1/2 cup toasted shredded sweetened, dried coconut |
1/2 cup chopped unsalted peanuts |
2 inches fresh ginger, peeled and cut into thin matchsticks |
2 thai chiles, thinly sliced into circles |
1 cup guava, sauce |
1/3 cup cubed guava paste |
Directions:
1. SHRIMP:.
2. Heat a grill or medium saute pan over medium-high heat.
3. In a small bowl, toss the shrimp with olive oil and season with salt and pepper.
4. Add the shrimp to the pan and cook until firm and opaque, about 2 minutes per side.
5. Remove from heat and slice in half lengthwise; set aside to cool.
6. Lay the collard green squares flat on a tray.
7. Divide the shrimp halves among the greens and top each shrimp half with a sprinkle of toasted coconut, some peanuts and ginger matchsticks, and a few rings of chile.
8. TOAST COCONUT:.
9. Preheat oven to 350ºF.
10. Spread the coconut evenly on baking sheet and toast in the oven until the coconut turns golden brwon, about 20 minutes, stirring after 10 minutes to toast evenly. Remove from oven and set aside to cool completely.
11. (*TIP: store in an airtight container, for best flavor, use within a week .).
12. GUAVA SAUCE:.
13. Combine the guava paste with 2/3 cup of cold water in a small saucepan over medium heat; simmer for 2 minutes.
14. Let cool completely.
15. Store the guava sauce, covered, in the refrigerator for up to 1 week - Tip**.
16. Whisk with a tablespoon or two of water before serving to bring to desired consistency, if needed.
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