Monday, June 15, 2015

Crunchy Fried Shrimp With Chipotle Honey Glaze And Fresh Corn Polenta With Parmesan Mascarpone

Crunchy Fried Shrimp With
Chipotle Honey Glaze And
Fresh Corn Polenta With
Parmesan Mascarpone 

Mary Ann Vitale owner of two restaurants, Lal Traverna and Sorella della Taverna in LaJolla CA, also professional chef taught cooking classes at the Great News Cooking School which is soon to close.  I attended her class, "Seafood Extravaganza". I will post the five recipes from this class.  Enjoy.

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Ingredients:
2 tablespoons olive oil
1 cup white onion, finely chopped
4 garlic cloves , minced
1/4 teaspoon ground cumin
1 1/2 teaspoon ground oregano
1 cup water
1/4 cup apple cider vinegar
2 tablespoons canned chipotle chilies, and
   1 teaspoon sauce
1 pound shrimp (16 to 20 count) Mexican 
   Whites, peeled deveined and tails on
1/4 cup orange juice
3 tablespoons golden brown sugar
4 scallions, finely sliced
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Directions:
Heat oil in a heavy skillet over medium heat.  Add onion and sauté until golden brown and caramelized.  Add garlic, cumin and oregano;  stir together one minute.  Add water, vinegar, and chipotle to a food processor bowl, puree until smooth.

Pour half of the puree over the shrimp, toss to coat.  Cover and chill for two hours. 

Pour remaining puree into a heavy skillet, add orange juice and brown sugar.  Bring to a boil.  Reduce heat and simmer until glaze is thickened and reduced to 1/2 cup.  Remove from the heat and cool.

Pre-heat grill or grill pan to medium high heat.

Remove shrimp from the marinade and pat dry on paper towels.  Brush the shrimp with the orange juice glaze and place on grill.  Continue to brush with more glaze, cooking 1 1/2 to 2 minutes per side.  Transfer to a platter, sprinkle with scallions, and serve hot.
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Fresh Corn Polenta With 
Parmesan And Mascarpone
Ingredients:
3 1/2 cups chicken broth
2 cups whole milk
1/2 cup cream
1 1/2 cups polenta
3/4 cup parmesan cheese
salt and pepper to taste
1/2 cup mascarpone cheese
4 tablespoon unsalted butter
1/2 cup fontina cheese, grated
2 cup corn, fresh off the cob
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Directions:
Bring chicken broth, whole milk, and cream to a boil in a heavy bottomed pan.  Season with salt and pepper to taste.  Gradually whisk in the polenta.  Reduce heat, stir in the corn and cook for 10 to 12 minutes.  Add the cheeses, stir until melted.  Whisk in the butter.  Pour into serving bowls and spoon Chipotle sauce over top.  Serve hot!

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