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Shrimp Tortuga with a Grilled Pineapple-Black Bean Salsa
Restaurant: The Speedway Club
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 Aris' Pairing For This Dish: 2005 Falling Star - Sauvignon Blanc |
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Ingredients
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4 16/20 fresh shrimp
1 jalepeno
1 green bell pepper
1/2 red bell pepper
1/2 red onion
2 slices apple smoked bacon
1/8 cup sweetened lime juice
1/4 fresh pineapple
1 can black beans
2 cups fresh cilantro
1/2 cup canola oil
salt and pepper
micro cilantro
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Preparation
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Butterfly the shrimp and set aside.
Slice the jalepeno and green bell pepper. Remove the seeds from both peppers. Set aside half of the bell pepper. Mince the jalepeno and 1/2 of the bell pepper very fine. Stuff this mixture inside the shrimp. Wrap the stuffed shrimp with half of a bacon slice. Secure with two wooden toothpicks.
Slice the pineapple in 1/4 slices. Season with salt and white pepper. Grill on both sides. Once grilled, dice the red onion, red and green bell peppers and pineapple. Combine these ingredients with the black beans and toss with 1/4 cup chopped cilantro and the sweetened lime juice. Adjust the seasonings with salt and pepper.
Puree the remaining cilantro in a blender with the canola oil and strain through a cheesecloth.
Fry the shrimp in a deep fryer till golden brown. Place a spoonful of the salsa in the center of the plate with with two bacon wrapped shrimp intertwined with one another on top. Drizzle a little cilantro oil around the outside of the dish and place a small bundle of micro cilantro on top of the shrimp to garnish. |
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