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Ингредиенты
- 2 Tbsp. extra virgin olive oil
- 1 tsp minced garlic
- 1 tsp minced shallot
- 1/4 tsp crushed red pepper
- 8 lrg fresh head-on shrimp - (U-12)
- 1 c. diced fresh mango
- 1/4 c. hydrated sun-dry tomato diced
- 1/4 c. diced scallion
- 2 ounce lime juice
- 2 ounce extra virgin olive oil
- 2 Tbsp. minced fresh coriander
- 1 x egg
- 2 c. chick pea flour
- 1 c. lowfat milk
- 1 Tbsp. grnd cumin
- 4 ounce chick pea puree
- 4 ounce extra virgin olive oil
- 2 tsp minced parsley
- 2 tsp minced fresh coriander
- 8 ounce pure extra virgin olive oil
- 4 tsp currants
Инструкции
- In a large bowl combine oil, garlic, shallots, and peppers. Add in shrimp and marinate for a few hrs. Remove shrimp from marinade and pat dry. Grill for about 1 and 1/2 min on each side.
- MANGO/GREEN ONION SALSA CRUDA: Toss all ingredients together in a bowl. Salt and pepper to taste.
- CHICK PEA PANCAKE: Mix egg, flour, lowfat milk, cumin and chick pea puree to a smooth batter. Adjust viscosity with additional lowfat milk or possibly flour. Add in virgin extra virgin olive oil, parsley and coriander and whisk well.
- Preheat non-stick pans and place 3-inch pastry ring in each pan. Pour 1 oz extra virgin olive oil in each ring and proceed to make pancakes 1/4-inch thick. Sprinkle currants on bubbling side and turn when brown. Brown proportionately on both sides.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 1028 | |
| Calories from Fat 961 | 93% |
| Total Fat 108.71g | 136% |
| Saturated Fat 15.44g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 51mg | 2% |
| Potassium 290mg | 8% |
| Total Carbs 14.73g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 9.92g | 7% |
| Protein 4.64g | 7% |
