Grilled Shrimp on Taro Chip |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 40 |
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Ingredients:
3 to 4 finely minced garlic cloves |
1/2 cup extra-virgin olive oil |
salt |
fresh cracked black pepper |
2/3 cup minced green onions |
1/2 to 3/4 cup white wine |
1 tablespoon lime juice |
2 pounds (21/25 count per pound) tiger shrimp, peled and divined |
skewers, soaked in water for 30 minutes |
1 to 2 peeled taro root (2 inches in diameter) |
3 cups vegetable oil |
2 1/4 cups small dice tomatoes |
2 cups small dice avocado |
1/4 cup chopped cilantro leaves |
1 tablespoon lemon juice |
Directions:
1. For Shrimp: Preheat a grill to high.
2. In a large bowl, combine garlic, olive oil, salt, pepper, green onions, white wine, and lime juice to make a marinade. Place shrimp in the marinade and marinate for 10 to 15 minutes.
3. Remove shrimp from marinade and thread onto skewers. See Cook's Note*
4. Place shrimp on a hot grill for 1 1/2 to 2 minutes on each side, or until they turn pink. Do not overcook. Remove from the grill and remove the shrimp from the skewers.
5. For Taro chip: Place a 10-inch straight-sided saute pan over medium high heat. Add the oil and heat until it reaches a temperature of 350 degrees F. Slice taro root thinly, a little thicker than a potato chip. It is easiest to do this on a mandoline. Once oil is up to temperature, fry the sliced taro root until lightly golden brown, about 2 minutes. Drain on a paper towel, salt, and set them side.
6. For Salsa: Combine tomatoes, avocado, cilantro, and lemon juice in a bowl. Gently fold together. Season, to taste, with salt and pepper.
7. To assemble, place 1 shrimp on top of a taro chip and garnish with 1/4 teaspoon of salsa. Arrange on a platter.
8. Cook's Note*:
9. When stringing the shrimp on skewers, we advise not to crowd the shrimp too close together because they will not cook evenly.
10. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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