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)
- 240 ml fish stock
- 90 ml milk
- 65 gr pecans (finely chopped)
- 60 ml whipping cream
- 60 ml olive oil
- 24 gr onion (minced)
- 16 gr flour
- 16 ml sour cream
- 14 gr melted butter
- 7 ml lime juice (fresh)
- 6 gr garlic (minced)
- 3 gr baking powder
- 2 gr salt
- 2 gr cornstarch
- 1 gr oregano
- 1 gr pepper (white)
- 1 gr paprika
- 1 gr garlic (minced)
- 1 gr 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 10 cm 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.
