Gulf Shrimp with Coconut Raisin Sauce and Plantain Cakes with Raisin-Cocoa Bean Recado

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Gulf Shrimp with Coconut Raisin Sauce and Plantain Cakes with Raisin-Cocoa Bean Recado

 


Start any party with this showy appetizer.
INGREDIENTS
Coconut Raisin Sauce
6 tablespoons (2 ounces) California raisins
5 garlic cloves (about 1/2 ounce)
1/2 cup mayonnaise
1 chipotle chile canned in adobo sauce
1/4 cup (2 ounces) coconut purée*
1/2 tablespoon fresh lime juice
1/2 teaspoon salt
Raisin-Cocoa Recado
2 ancho chiles
1 chipotle chile canned in adobo sauce (optional)
6 tablespoons (2 ounces) California raisins
2/3 cup hot water
6 tablespoons (2 ounces) smoked almonds, coarsely chopped
1 ounce cocoa nibs or melted chocolate
2 tablespoons (1 ounce) butter, melted
1 teaspoon salt
2 large ripe plantains
12 large Gulf shrimp (10/15 count)
Shredded iceberg lettuce; for garnish
Cilantro leaves; for garnish
PROCEDURE
Coconut Raisin Sauce
Combine raisins and garlic in a small saucepan and add water to cover. Heat to a boil and simmer until raisins are plump and garlic is tender. Drain and cool. Turn into food processor; add remaining ingredients and process until very smooth. Store in refrigerator.
Raisin-Cocoa Recado
Stem and seed chiles. Char lightly in a dry skillet over medium heat until fragrant. In a bowl, combine with chipotle, raisins and hot water; let soak for 30 minutes. Turn all, including water, into blender and purée until smooth. Combine almonds and cocoa nibs in food processor and process until finely ground. With processor running, add chile purée, melted butter and salt. Process until smooth.
Peel plantains and cut into 1/2-inch rounds. Deep fry until golden brown and heated through. Divide and press the fried slices lightly together to form 12 small cakes. Set aside.
To Serve
Poach or steam shrimp until done (145°F). Peel and devein leaving tails intact. Set aside.
Reheat plantain cakes in hot oven. Spread a little Raisin-Cocoa Recado on each cake; top with a little shredded lettuce. Arrange a poached shrimp on top and spoon on a little Coconut Raisin Sauce. Sprinkle with sea salt and garnish with cilantro leaves. Serve 2 plantain cakes per person.
Chef's Notes: Crazy Coconut Perfect Purée brand preferred.
Works well with shredded pork, too.