 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
A recipe from The Blue Ginger, a restaurant owned by Ming Tsai right here in Massachusetts.. Worth the effort....Please click on the pic. Ingredients:
tomato chipotle puree |
2 tbls. olive oil |
1 onion chopped |
2 tomatoes, coarsely chopped |
3 cloves garlic, minced |
1 tsp. canned chipotle chile, minced |
salt and pepper to taste |
avocado puree |
2 large ripe avocados, peeled and pitted |
1/3 cup fresh cilantro, chopped |
1/4 cup lime juice |
1/4 cup minced shallots |
2 tbls. jalapeno, chopped |
salt and pepper to taste |
shrimp tempura |
oil to fry |
2 cups rice flour |
2 cups club soda |
24 large uncooked shrimp, peeled, deveined, and tail shells left on |
thinly sliced romaine lettuce |
Directions:
1. Tomato Chipotle puree
2. Heat oil and saute onion over medium high heat until very brown(About 6 minutes)
3. Add tomatoes, garlic and chipotles and cook for 1 minute
4. In blender, blend until puree is smooth
5. Season with salt and pepper
6. Cover and chill
7. Avocado Puree
8. Combine all ingredients into processor and puree until smooth
9. Season with salt and pepper
10. Shrimp Tempura
11. Add oil to large pot to reach 3 1/2 inches
12. Heat to 375
13. Whisk rice flour and club soda to blend
14. Working in batches, dip shrimp in batter and fry until golden brown(about 3 minutes)
15. Drain on paper towels
16. In 8 cocktail glasses, put chopped romaine on bottom
17. Put each puree in something easy to pour
18. In one hand, the tomato puree and the other hand , the avocado puree, pour into cocktail glass over the lettuce
19. Purees should meet in the center, half red up the glass and half green up the glass.
20. Hang 3 shrimp over the rim of each glass
|
|