Smoked Rock Shrimp with Tequila Salsa
This dish I first came across when Mark Tarbell served it to help promote Sammy Hagar's Cabo Wabo brand Tequila. This is my version.
I LOVE this stuff served over toasted pita points!
Serves 8 (or 2 very hungry shrimp lovers)
INGREDIENTS:
3 Lbs (#) Smoked Rock Shrimp (size 71-90)
***SALSA***
3 Cups Roma Tomatoes small diced
1 Cup Yellow Pear Tomatoes small diced
1 1/2 Cups Red Onion small diced
3/4 Cup Roasted Corn
1/3 Cup Tomato Juice
1/4 Cup Cilantro finely minced
1 Tsp. Ground Toasted Cumin
1 Tsp. Hot Pepper Sauce
1/2 oz. Fresh Lime Juice
1 oz (to taste) 100% Blue Agave Tequila (your choice)
To Taste - Salt and fresh ground pepper
PROCEDURE:
1. Place thawed shrimp on a cookie sheet and prepare grill or smoker with any variety of fruitwood.
2. Cold smoke shrimp about 5 minutes to allow smoke flavor to permeate. Then cook in 350 degree oven until done (about 8-10 min.). Remove from oven and chill in refrigerator.
3. Combine all ingredients for salsa and mix until well blended. Alow to rest in refrigerator for 1 hour.
4. For service, place a 3" ring mold on center of plate, spoon in 3 Tbsp. of salsa into mold. Top salsa with 5 or 6 oz. of shrimp. Remove mold. Garnish plate with a few cilantro leaves and toasted pita points or fried flour tortillas.
ENJOY!
Lobster Cakes
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