Scallops Black Tiger Shrimp With Chorizo Chili Recipes

SCALLOPS, BLACK TIGER SHRIMP WITH CHORIZO CHILI

Steps:

• In a saute' pan cook chorizo until it begins to get firm.
• Add remaining vegetables and black beans. Use some of the bean liquid to thin out the mixture. You want to have a pourable consistency. This should take about 5 minutes.
• Add mango puree and asian chili paste.
• In a separate pan, melt butter, then add scallops. Do not shake pan. The scallops must develop a crust before turning over. About 2-3 minutes.
• Add shrimp. When it's time to turn the scallops over, it'll be time for the shrimp to be turned as well. You want the shrimp to be orange with slight charring.
• Carefully add the wine. It should sizzle, then bubble and mix with the flavors of the scallops and shrimp.
• Press on scallops to check doneness. It should be slightly resistant.
• Take a tablespoon and scoop out about 3 ounces of the chili mixture onto each plate.
• Top with micro mint greens.
• Add 3 Scallops in a triangle pattern.
• Intermix with 3 shrimp. Drizzle juices from seafood pan over the diah.

BLACK SHRIMP

Steps:

• First- turn on the kitchen fan an/or open a window- there may soome smoke when you make this and you don't want to have to stop in the middle to go turn off the fire alarm.
• Heat a large, deep skillet over fairly high heat (medium high on an electric stove).
• Melt butter (if you like a little more, go ahead- just so long as it is real butter, not margarine or spread) but be quick as you don't want it to burn.
• Immediately toss in the shrimp and start stirring very quickly with a slotted spoon to coat with butter.
• With your free hand, shake Cajun seasoning liberally to coat all sides of the shrimp- as much as you like.
• I go very heavy on the seasoning because I like it very hot.
• Let shrimp sit without stirring for 1 minute, then quickly turn over and cook another minute- the goal here is to get the shrimp golden brown.
• Immediately toss into a serving bowl and serve as an appetizer with toothpicks.
• This may take a little trial& error to get the seasonings the way you like it- I absolutely do not measure this at all.
• I use Paul Prudhomme's Cajun Seasoning but you can use any brand you like.

SCALLOPS AND CHORIZO

Steps:

• Put a pan on to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo until crisped on either side; this should take no more than 2 minutes.
• Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about 1 minute a side.
• Return the chorizo to the pan with the scallops, add the lemon juice and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.