ironchef
Executive Chef
You can serve this as a main course but it's more of an appetizer style dish.
Grilled Pancetta Wrapped Shrimp with Chipotle-Tomato Jus
Yield: 6 Servings
Ingredients:
For the Shrimp:
18 ea. U-10 Shrimp, deveined and deshelled with tails left on
2 Tbsp. Extra Virgin Olive Oil
Juice of 1 Fresh Lemon
2 Tbsp. Fresh Cilantro, chopped
18 Pancetta strips, at least 8" long
For the Jus:
2 Tbsp. Extra Virgin Olive Oil
1/2 c. Dry White Wine
1 c. Vine Ripened Tomato, seeds removed and cut into 1-2" cubes
2 tsp. Fresh Ginger, minced
1 tsp. Fresh Garlic, minced
2 Shallots, minced
2 Tbsp. liquid + 1 Pepper from Canned Chipotle in Adobo
1 Tbsp. Fresh Thyme, chopped
2 Tbsp. Fresh Cilantro, chopped
1 Tbsp. White Sugar
Kosher Salt to Taste
Method:
For the Shrimp:
In a mixing bowl or marinating dish, combine the shrimp, lemon, olive oil, and cilantro. Toss to coat, and let marinate for 20-30 minutes. Drain and shake off any excess marinade and tightly wrap each shrimp in one piece of pancetta. Set grill to medium-high. Grill shrimp until just cooked through, about 2-3 minutes per side. Serve with Chipotle Tomato Jus.
For the Jus:
In a saute pan, heat the olive oil until lightly smoking. Add the shallots, ginger, and garlic, and quickly cook for 1 minute, but do not brown. Add the white wine and sugar, and reduce by half. Add the tomato, thyme, and chipotle + liquid, and cook for 30-45 seconds. Transfer to a blender or food processor and puree until the sauce is smooth. Add the cilantro and blend until incorporated. Season to taste with salt. Serve immediately with the shrimp or keep warm until service.
Grilled Pancetta Wrapped Shrimp with Chipotle-Tomato Jus
Yield: 6 Servings
Ingredients:
For the Shrimp:
18 ea. U-10 Shrimp, deveined and deshelled with tails left on
2 Tbsp. Extra Virgin Olive Oil
Juice of 1 Fresh Lemon
2 Tbsp. Fresh Cilantro, chopped
18 Pancetta strips, at least 8" long
For the Jus:
2 Tbsp. Extra Virgin Olive Oil
1/2 c. Dry White Wine
1 c. Vine Ripened Tomato, seeds removed and cut into 1-2" cubes
2 tsp. Fresh Ginger, minced
1 tsp. Fresh Garlic, minced
2 Shallots, minced
2 Tbsp. liquid + 1 Pepper from Canned Chipotle in Adobo
1 Tbsp. Fresh Thyme, chopped
2 Tbsp. Fresh Cilantro, chopped
1 Tbsp. White Sugar
Kosher Salt to Taste
Method:
For the Shrimp:
In a mixing bowl or marinating dish, combine the shrimp, lemon, olive oil, and cilantro. Toss to coat, and let marinate for 20-30 minutes. Drain and shake off any excess marinade and tightly wrap each shrimp in one piece of pancetta. Set grill to medium-high. Grill shrimp until just cooked through, about 2-3 minutes per side. Serve with Chipotle Tomato Jus.
For the Jus:
In a saute pan, heat the olive oil until lightly smoking. Add the shallots, ginger, and garlic, and quickly cook for 1 minute, but do not brown. Add the white wine and sugar, and reduce by half. Add the tomato, thyme, and chipotle + liquid, and cook for 30-45 seconds. Transfer to a blender or food processor and puree until the sauce is smooth. Add the cilantro and blend until incorporated. Season to taste with salt. Serve immediately with the shrimp or keep warm until service.
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Thanks Ironchef
