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September 2018

Healthy Snacks Recipes

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Pecan Pancake with Grilled Shrimp and Cucumber Salsa Recipe

Pecan Pancake with Grilled Shrimp and Cucumber Salsa recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pecan Pancake with Grilled Shrimp and Cucumber Salsa recipe  PDF


GRILLED SHRIMP 20 lg Shrimp, peeled, deveined
1/4 c Olive oil
1/4 c Minced cilantro
1 1/2 ts Minced garlic
1/2 ts Minced jalapeno
1/2 ts Oregano
1/4 ts Salt
1/4 ts White pepper
ROASTED RED PEPPER SAUCE 1 sm Red bell pepper, roasted,
peeled, seeded, see note 1 c Fish stock or clam juice
1/2 ts Minced garlic
1/2 ts Paprika
1/8 ts Salt
1/8 ts Ground cumin
1/8 ts Oregano
1/8 ts White pepper
1/4 c Whipping cream
CUCUMBER SALSA 1 sm Cucumber, peeled, seeded,
finely diced 1 Plum tomato, finely diced
1 Green onion, chopped
1 tb Minced cilantro
1 tb Sour cream
1 1/2 ts Fresh lime juice
1/4 ts Minced garlic
1/4 ts Minced jalapeno
1/4 ts Salt
1/8 ts Ground cumin
1/8 ts White pepper
PECAN PANCAKES 6 tb Milk
1 Egg, beaten
1 tb Melted butter
1 md Red potato, peeled, grated
1/2 c Finely chopped pecans
1/4 c Minced onion
2 tb Flour
3/4 ts Cornstarch
3/4 ts Baking powder
1/2 ts Minced garlic
pn Salt pn White pepper Oil for frying pancakes Cilantro sprigs for garnish 1. For shrimp, mi all ingredients in medium glass bowl. Refrigerate,
covered, 1 hour. 2. For roasted red pepper sauce, put all ingredients, e cept cream,
into a small non aluminum saucepan simmer 20 minutes. Add cream and simmer an additional 10 minutes. Puree in blender or food processor until smooth. Taste and adjust seasonings. Keep warm. 3. For cucumber salsa, mi all ingredients in a small bowl. Taste and
adjust seasonings. 4. For pecan pancakes, mi milk, egg and melted butter in small bowl.
Mi all remaining ingredients, e cept oil and cilantro sprigs, in medium bowl. Stir in milk mi ture until smooth. 5. Heat a thin layer of oil in large non stick skillet pour
one fifth of the batter into skillet to make a 4 inch diameter pancake. Fry until golden and crisp on both sides, about 3 minutes. Repeat to fry remaining pancakes. Keep warm. 6. While pancakes cook, heat broiler or charcoal grill. Arrange
shrimp on broiler pan or grill rack, 6 inches from heat. Cook, turning once, until pink and cooked through, about 4 minutes. 7. To serve, put one pancake onto each serving plate. Top with
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.

Pecan Pancake with Grilled Shrimp and Cucumber Salsa recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
428 people have voted
Last Reviewed on 2018-09-21



Friday, Sep 21 2018 Download & Print Pecan Pancake with Grilled Shrimp and Cucumber Salsa recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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