Sharing another one of his innovative and fresh recipes with us, Travaasa Austin Executive Chef, Ben Baker, shakes things up with this flavorful and dynamic shrimp dish, just perfect for summer entertaining.
- X2014-02-28 14:14:09Serves 4Write a reviewIngredients
- 16 jumbo (U-10) shrimp
- Masa Harina
- Chili Powder, for seasoning
- Salt to taste
- One carrot
- 1/2 jicama root bulb
- One Texas peach
- 1/2 whole cucumber
- Lime juice
- Red chili flake
- Vegetable Oil
Recipe provided courtesy of
- Peel and de-vein the shrimp leaving the tail on for presentation. I
- n a glass bowl, marinate the shrimp in a little chili powder, chopped cilantro, lime juice, and one tablespoon of oil, for up to 20 minutes.
- In a shallow bowl, add two cups of Masa seasoned with salt and chili powder, roll the marinated shrimp into the Masa.
- With a vegetable peeler, remove the skin from the carrot and jicama.
- Julienne the carrot and jicama into thin, narrow strips.
- Dress the slaw, in lime juice, chili powder, and a pinch of salt.
- Next take the cumber, peel, de-seed and finely dice.
- Then move to the peach. Peel and remove the flesh from the pit. Dice the peach to the same size as the cucumber.
- Add a tablespoon of finely chopped cilantro leaves to the peach and cucumber salsa.
- Finish with a pinch of salt, and a pinch of red chili flakes.
- Turn the stove onto medium-high, and heat a few tablespoons of oil in a sauté pan.
- Place the shrimp into the hot oil and cook on one side until the Masa turns golden and crisp, then brown the other side.
- Dry shrimp of paper towel.
- To plate, place carrot and jicama slaw on bottom of the dish, top with four of the Masa crusted shrimp and garnish with a spoonful of the cucumber and peach salsa.
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- Chef Marko Ellinger
- Culinary Education Specialist
- Travaasa Experiential Resorts