Tuesday, August 25, 2009

Slightly North of the Border Garlic Shrimp Salad Summer Rolls with Garlic Adobo Lime Drizzle by Karen Harris Castle Rock CO

Slightly North of the Border Garlic Shrimp Salad Summer Rolls with Garlic Adobo Lime Drizzle by Karen Harris Castle Rock CO
2009 Gilroy Garlic Festival Finalist
Serves 4 to 8

Garlic Adobo Lime Drizzle
4 tablespoons fresh lime juice
2 tablespoons adobo sauce
1 tablespoon chopped fresh cilantro
1 medium sized Serrano pepper chopped
1/3 cup honey
2/3 cup light olive oil
1/4 cup white wine vinegar
1 tablespoon minced shallots
3 garlic cloves coarsely chopped HINT The Garlic Chopped sells Chopped Garlic in a jar for easy use
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper

Shrimp Salad Summer Rolls

1 cup chicken broth
1/2 cup jasmine rice
1/2 teaspoon chili powder
1 tablespoon butter
1 tablespoon light olive oil
3 garlic cloves finely minced
1 1/4 pound shrimp, peeled, deveined, and chopped into bite sized pieces
1 teaspoon Jamaican jerk seasoning The Garlic Shoppe sell Walker Woods Famous Jerk seasoning
2 cups iceburg lettuce chopped
1 cup Bushs Best Black beans, drained and rinsed
1 cup cooked yellow corn
1 cup shredded red cabbage
1 (8 ounce) can pineapple tidbits
1 cup shredded cheddar cheese
1 large avocado sliced into 16 thin slices The Garlic Shoppe sells the Avocado Slicer $9,98
4 small green onions choppped
1 small bunch of cilantro stems removed coarsely chopped
8 ( 8 inch) round rice papper wraps
Large bowl half filled with warm water
Method of Preparation
Place lime juice, adobo sauce, cilantro, Serrano pepper, honey, oil, vinegar, shallots , garlic, oil, salt and pepper in a blender. Blend for approximately 15 to 20 seconds or until contents are smooth and emulsified. Set aside until ready to use.
Pour the chicken broth, into a small saucepan set over medium high heat Bring to a simmer and add the rice and chili powder. Reduce the heat to low, cover and simmer until all of the broth has been absorbed by the rice. Remove for the heat and cool to room temperature.
In a medium sized saute pan that has been preheated over medium high heat, melt the butter with the olive oil. Add the 3 remaining cloves of garlic and shrimp pieces and sprinkle with the jerk seasoning. Saute until shrimp is pink and slightly opaque approximately 3 minutes. Remove from the pan with a slotted spoon and allow to cool.
Before assembling wraps, set out all ingredients in the following order.
lettuce, black beans, corn, red cabbage, pineapple, cheese, avocado, cooked rice, cooked shrimp, onion and cilantro.
Place the bowl of warm water next to a clean work surface.
Submerge one rice paper wrapper into the bowl approximately 5 seconds or until it starts to soften. Remove it from the water. shake off residual water and place onto the work surface. To assemble working quickly, place 2 heaping teaspoons of the lettuce in a thin strip down the middle of the wrapper leaving 1 inch border on each end. On one side of the lettuce, place one heaping tablespoon of black beans in a strip , then on the other side, place one heaping tablespoon of corn leaving the same one inch border. Follow the same procedure with the red cabbage, pineapple, cheese, and avocado 2 slivers end to end placing them in strips on alternating sides. Vegetables should appear in stripes when done. Follow this with 2 rounded tablespoons
of each of the cooked rice, 2 tablespoons of shrimp, one eighth of the onion and cilantro, carefully sprinkled over the top without disturbing the stripes. To roll up, fold the wrapper on the side parallel to the stripes over the top and then tuck under the ingredients. Now fold the 1 inch ends of the wrapper up and lay on top of the wrapper that has been folded over the top. Now roll the contents up "cigar" fashion. . As you roll, gently compress the filling to "tighten" the rolls and make them slightly firm. The rolls will easily seal themselves at the end. Place each roll side by side on a serving plate until you have 8 rolls.
Serve immediately or if desired, cover the rolls with a damp paper towel and then with plastic wrap to refrigerate for 30 minutes before serving. Cut in half diagonally and serve with equal amounts of sauce fro drizzling into the cut ends as they are eaten.

No comments:

Post a Comment