Ingredients
- 20 shrimp
- 6 from hea cook (inches)
- 4 diameter pancake
- 1 1/4 cilantro (minced)
- 1 green onion
- 1 potato (red)
- 1 egg
- 1 tomato (plum)
- 1 cucumber
- 1 bell pepper (red)
- 3/4 jalapeno (minced)
- 1 c fish stock
- 6 tb milk
- 1/2 c pecans (finely chopped)
- 1/4 c whipping cream
- 1/4 c olive oil
- 1/4 c onion (minced)
- 2 tb flour
- 1 tb sour cream
- 1 tb melted butter
- 1 1/2 ts lime juice (fresh)
- 2 1/4 ts garlic (minced)
- 3/4 ts baking powder
- 5/8 ts salt
- 3/4 ts cornstarch
- 5/8 ts oregano
- 1/2 ts pepper (white)
- 1/2 ts paprika
- 1/2 pn garlic (minced)
- 1/4 ts cumin (ground)
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.
