Fire Roasted Shrimp With Avocado Blini Recipe
roasted corn relish, mild roasted pepper beurre blanc
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Ingredients
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For the Fire Roasted Shrimp
For the Avocado Blini
For the Roasted Corn Relish
For the Mild Roasted Pepper Beurre Blanc
Method
For the Fire Roasted Shrimp
Prepare the Shrimp
In a bowl, combine the shrimp, olive oil, minced garlic, smoked paprika, salt, black pepper, and lime juice. Toss to coat the shrimp evenly.
Roast the Shrimp
Preheat a grill or grill pan over medium-high heat. Place the shrimp on the grill and cook for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
For the Avocado Blini
Mix the Ingredients
In a large bowl, combine the mashed avocados, flour, baking powder, eggs, milk, salt, and melted butter. Mix until the batter is smooth and well combined.
Cook the Blini
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour small amounts of the batter onto the skillet, forming small pancakes. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
For the Roasted Corn Relish
Prepare the Relish
In a medium bowl, combine corn kernels, diced red bell pepper, diced red onion, chopped cilantro, lime juice, and salt. Mix well and set aside.
For the Mild Roasted Pepper Beurre Blanc
Make the Beurre Blanc
In a saucepan, combine white wine and shallots. Bring to a boil and reduce until only 2 tablespoons of liquid remain. Lower the heat and whisk in the butter gradually until melted and emulsified. Stir in the pureed roasted red pepper, heavy cream, and salt. Keep warm until serving.