Shrimp and Tasso Pinchos, Jicama Slaw, Pepper Gastrique, and Hot Sauce Beurre Blanc

Adapted by StarChefs.com
February 2011
Yield: 2 Servings

INGREDIENTS:

Pepper Gastrique
1 cup cane vinegar
2 tablespoons molasses
1 cup brown sugar
2 tablespoons red pepper flakes
Hot Sauce Beurre Blanc
1 cup Crystal hot sauce
½ cup heavy cream
8 ounces unsalted butter
Jicama Slaw
¼ cup shredded jicama
¼ cup shredded red cabbage
¼ cup red bell pepper
2 tablespoons cubed pineapple
Salt and freshly ground black pepper
Pinchos
4 16/20 Gulf shrimp
2 cups Tasso ham
2 bamboo skewers
flour

METHOD:

For the Pepper Gastrique:

Put the vinegar, molasses, sugar, and red pepper flakes in a saucepan. Cook over a medium heat until the mixture reaches a syrup consistency. Remove from the heat and set aside.

For the Hot Sauce Beurre Blanc:

Heat the hot sauce over a medium heat until it comes to a boil. Add the cream and bring up to a simmer. Simmer for 5 minutes. Slowly whisk in the butter until the mixture is smooth in texture. Set aside.

For the Jicama Slaw:

Toss the jicama, cabbage, pepper, and pineapple together in a bowl and season with salt and pepper. Toss with 1 tablespoon of the Pepper Gastrique for added flavor.

For the Pinchos:

Preheat a deep-fryer to 300ºF. Spear the shrimp and Tasso with the skewers, putting 2 shrimp and 1 Tasso piece on each skewer. Season the skewers with salt and pepper, and coat them lightly with flour. Gently deep fry the skewers for about 1 minute, or until done.

To Assemble and Serve:

Plate the Jicama Slaw. Toss the Pinchos with the Hot Sauce Beurre Blanc and plate them on top of the Jicama Slaw. Drizzle a little gastrique on the plate and skewers.