Sunday Small Bites - Shrimp

I mentioned last week that the dedicated slowtravel chefs were starting a new blogging activity this week. We've baked, frozen ice cream, ladled soups, and tossed salads. . . today we start with appetizers or small plates. This was the easy decision. Then there was the 'do we all do the same recipe or use the same cookbook debate'. Finally we reached consensus (a challenging task for close to 20 folks separated by geography.

This new challenge is different. Instead of each of us preparing the same recipe each week, we are preparing our own appetizer - or Small Bite - that uses a single main ingredient. Cindy drew week one to pick the ingredient and selected shrimp.

Of course, true to character, we had trouble deciding upon one shrimp small plates recipe to make so we did 2!

The first was wonton wrapped wrapped shrimp. In this recipe, by Emeril Lagasse, the shrimp are marinated in a delicious asian marinade for an hour before being wrapped in wonton wrappers. They are quickly fried and served with a asian inspired Cilantro Lime Dipping sauce (which we modified a wee bit).

AMAZING - we thought that this would be very impressive party food.

 Wonton Wrapped Shrimp with Cilantro Lime Dipping Sauce

1 tablespoon minced garlic

3 cups plus 1 tablespoon vegetable oil

2 teaspoons soy sauce

1 teaspoon red pepper flakes

1 tablespoon hoisin sauce

12 jumbo shrimp, peeled and deveined, tails intact

12 square wonton wrappers

1 egg, beaten

12 chives (we skipped the chive garnish)

Cilantro, for garnish

Cilantro Lime Sauce, recipe follows

Combine garlic, 1 tablespoon oil, soy sauce, red pepper flakes, and hoisin sauce in a medium bowl. Toss shrimp in mixture. Cover and refrigerate for 1 hour.

Place wrappers on work surface and cover with a damp kitchen towel. Working with 1 wrapper at a time, brush edges of wrapper with a beaten egg. Place a shrimp diagonally across the center and fold wrapper around shrimp. Place the chives in a bowl of hot water for 1 minute. Drain and tie 1 chive around each wonton-wrapped shrimp. Trim off excess chive. Cover with a damp kitchen towel and set aside. Repeat with remaining wrappers.

Heat the remaining 3 cups oil in a large wok until 375 degrees F.

Working in batches, add wrapped shrimp and fry until golden, 1 to 2 minutes. Using a slotted spoon remove from the oil and drain on paper towels. Garnish with cilantro and serve hot with Cilantro Lime Sauce.

Cilantro Lime Dipping Sauce

4 tablespoons fish sauce
4 tablespoons rice vinegar
4 tablespoons fresh lime juice
2 teaspoons mirin
2 tablespoons Sriracha sauce
4 tablespoons finely chopped cilantro leaves

Combine fish sauce, vinegar, lime juice, mirin, and Sriracha sauce. Just before serving stir in cilantro. Divide sauce among 4 small bowls for dipping and serve with the Wonton Wrapped Shrimp.

NOTE: we added 4 tablespoons of hoison sauce

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The second recipe was by Bobby Flay. It is from his Mesa Grill cook book. If you've ever eaten at the Mesa Grill you know how full-flavoured and delicious the food is.

Flay's recipes are sometimes long and complex too - involving lots of sauces and garnishes - to be honest we've never made anything from the cook book because of that very reason! However we have discovered that once you get started they come together rather easily.

In the recipe he indicates that it serves 4. We made the shrimp cakes smaller to suit the small plates theme. In the end we have 15 small shrimp cakes in the freezer for later use.

These were absolutely wonderful with a delicious, but gentle, zing!

Smoked Shrimp with Roasted Corn and Poblano Relish and Cilantro Vinaigrette

3/4 cup canola oil
1 lb large shrimp, peel and deveined
salt and pepper
1 small red onion, finely diced
2 cloves of garlic, finely chopped
1 cup prepared mayonnaise
1/4 cup prepared horseradish, drained
1 tablespoon chipotle chili puree
1/4 cup finely chopped fresh cilantro
2 1/2 cup panko bread crumbs
Cilantro Vinaigrette (recipe to follow)
Smoked Red Pepper Sauce (option - we didn't use this)
Roasted Corn and Poblano Relish (recipe follows)

Heat 2 tablespoons of the oil in a large frying pan over high heat. Season the shrimp with salt and pepper. Cooking half fo the shrimp at a time, cook for about 1 minute per side. When done remove from frying pan and cook the remaining shrimp. Remove from frying pan and cool. When cool cut into large chunks and transfer to a large bowl.

Return the frying pan to medium heat. Saute the onion until soft (3 - 4 minutes). Add the garlic and cook for 30 seconds, Scrape into the bowl with the shrimp.

In a separate bowl stir together the mayonnaise, horseradish, chipotle puree, and cilantro. Season with salt and pepper. Pour over the shrimp mixture, stir until combined. Add 1/2 cup of the panko; if the mixture appears too loose to form cakes add additional panko until the mixture holds together but is still moist (we added about another 3/4 cup panko). Cover and chill for an hour or up to 8.

Form the shrimp mixture into cakes. Spread the remaining panko crumbs on a large plate. Coat each cake with panko on both sides and lightly shake off the excess.

Heat 1/4 cup of the oil in a non-stick frying pan over medium heat. Cook 4 cakes at a time until they are browned on each side (about 3 minutes per side) Remove to a plate lined with paper towels.

Spoon cilantro vinaigrette onto plates, drizzle with red pepper sauce (if using - we used sriracha sauce), top with 2 cakes. Spoon some of the corn relish on top.

Roasted Corn and Poblano Relish

4 ears fresh corn, husked, and grilled until browned
1 poblano chilli, roasted until the skin is blistered, peeled, seeded, and finely diced
1/2 small red onion, diced
2 tablespoons chopped fresh cilantro
juice of 1 lime
1 tablespoon honey
2 tablespoons canola oil
salt and pepper

Combine all ingredients in a small bowl and season with salt and pepper. Let the relish sit at room temperature for at least 15 minutes to allow flavours to blend. If made ahead bring it out of the refrigerator at least 1 hour before serving to allow to come to room temperature.

Cilantro Vinaigrette

2 tablespoons rice vinegar
1 1/2 tsp Dijon mustard
2 tsp honey
kosher salt and pepper (to taste)
1 cup chopped, fresh cilantro
1/4 cup plus 2 tablespoons canola oil

Combine vinegar, mustard, honey, and 2 tablespoons of cold water in a blender, season with salt and pepper. Blend until smooth. Add the cilantro and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

Comments

[Eden]

Both of those look fabulously delicious. Like Terry said in the forum, your version of Bobby Flay's look too good to eat. I am going to have to try both of these... This is from someone who has not even done her small bite contribution yet. LOL. But I have tons of shrimp in the freezer.
Once again, great start! Thank you for sharing.

[Barb Cabot]

Wow oh Wow Jerry! Those two recipes look out of this world delicious. Really spectacular choices. This slowbites theme is so much fun to follow. I can tell I'm going to get alot recipes for parties. Yippee. thanks.

[Annie]

You've inspired me; I've got two crab recipes for next week that I've been debating about. Maybe I'll just make both!

These both look amazing. I bet you throw a great party! The Bobby Flay one is beautiful.

[Deborah]

I am SO going to make the roasted shrimp recipe. Soon!
It looks so good, I plan to serve it as a main course.

[JDeQ]

The shrimp cakes turned out well Eden - they tasted even better than they looked!

I agree Barb - I'm looking forward to the slow bites.

Thanks Annie. We've been known to go a wee bit overboard with the party food. LOL

It would be great as a main course Deborah - It was meant that way - we just made them smaller to serve as a small plate.