Asian Shrimp Salsa with Pomegranate Vinaigrette and Wonton Chips

Dave DeWitt Recipes Leave a Comment

This recipe features PAMA Pomegranate Liqueur in a vinaigrette that could be used on a variety of salads. For more recipes, visit www.pamaliqueur.com.

Ingredients

Salsa:

½ lb. medium shrimp, cooked and peeled

1 jalapeño pepper, chopped

1 shallot, peeled and chopped

1 medium tomato, cored and chopped

1 green onion, chopped

¼ cup chopped cilantro


Vinaigrette:

3 tablespoons PAMA Pomegranate Liqueur

1 teaspoon chili garlic sauce

1 teaspoon rice vinegar

1 teaspoon sesame oil

Salt and freshly ground white pepper

Vegetable oil for frying

Half a package of square wonton skins (about 20 skins)

Instructions

Combine all vinaigrette ingredients in a small bowl and whisk together.

Put the shrimp, jalapeño, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Marinate in the refrigerator for 30 minutes or up to 2 hours.

Meanwhile, make the wonton chips. Pour oil into a stir-fry pan to a depth of 1 ½ inches and heat over medium-high heat to 350 degrees F. While the oil is heating, line a plate with two layers of paper towels.

Cut the wonton skins into triangles. Working in batches, fry the skins, turning occasionally, until crisp and golden brown (about one minute per batch). Drain on paper towels.

Serve the salsa with the chips on the side.

Cabbage Looper Problem

system Chile Gardening Leave a Comment

Q: Hi Dave!In late summer/early fall I purchased a grow light and brought a few of my favorite chile plants indoors to keep producing during the winter.  They’re doing well, but the largest, a Red Savina, has a cabbage looper problem.  They seem to think it’s summertime, and want to continue their life cycle.  I’ve only been able to find …

Smoked Oysters with Ancho Chile Sauce

Dave DeWitt Recipes Leave a Comment

This is a recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke from your smoker or grill, try for about 400 degrees. Oysters can also be grilled by placing the on the grill over high heat until the shells open, about 6 to 10 minutes, then top with the sauce and serve.

Ingredients

For the Oysters:

  • 24 large oysters, shucked, reserving the liquid

For the Lime Marinade:

  • ½ cup reserved oyster liquid

  • ½ cup clam juice

  • 2 tablespoons vegetable oil

  • Juice of 1 lime

For the Ancho Chile Sauce:

  • 1 ancho chile, seeds and stems removed

  • 1 chipotle chile in adobo sauce 3 tablespoons tomato sauce

  • 2 tablespoons chopped onions

  • 2 cloves garlic, chopped

  • 2 tablespoons vinegar

  • 1/8 teaspoon ground allspice

  • Pinch ground cloves

  • 1 tablespoon vegetable oil

  • 1 tablespoon lime juice

  • Chopped cilantro for garnish

Instructions

Shuck the oysters, saving the liquid. In a bowl, combine all the ingredients for the marinade. Place the oysters in a shallow dish and pour the marinade over them. Marinate the oysters for 30 minutes in the refrigerator. Remove and drain. Keep refrigerated until used.

Soak the ancho chile in hot water for 20 to 30 minutes until soft remove and drain.

Combine the chiles, onions, garlic, and the vinegar in a blender or food processor and puree until smooth. Add a little water if necessary. Add the remaining sauce ingredients and the spices and continue to puree until smooth. Saute the sauces in the oil until almost dry, about 15 minutes. Remove from the heat and stir in the lime juice and cilantro.

Build a hot fire in the smoker or grill and add hickory or other hardwood chips or chunks, as you need a lot of smoke.

Put about ½ to 1 teaspoon of sauce on each oyster. Place the oysters in a grill basket on the grill, close the cover and smoke for 10 minutes

Serve immediately with any additional sauce on the side. Oysters remaining on the grill too long will overcook.