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Asian Mole
Stuffed Jumbo Shrimp with Mole
Grilled Rib
Eye with Corn Salad and Mole
Mole
Ratatouille
Ted
Allen's Duck Breasts with Asian Mole and Jicama-Haricots Salad
WINE NOTES
Termes
S.L. Valdefinjas Espana
100% tempranillo, aromas of cassis, cedar, spice and coffee.
Flavors of blackberry, full body, chocolate, black currant.
Well-layered, rich and intense. Estate-bottled.
Vespa Bianco
maker -- Joe Bastianich. 45% chardonnay, 45% sauvignon blanc, 10%
picolet. Ripe, green exotic fruit character with warm, enveloping
richness.
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Stuffed
Jumbo Shrimp with Mole
Serves 4
- 4 slices of bacon, cut
into1/4- inch dice
- 2 red bell peppers, cut
into 1/4-inch dice
- 1 bunch scallions
sliced, white and green part separated
- 1 cup panko or other
bread crumbs
- 4 colossal shrimp,
peeled, butterflied
- 1/2 cup Asian Mole
Sauce, warmed
- Grapeseed or canola oil
for cooking
- Kosher salt and freshly
ground black pepper
Pre-heat a broiler on
high. In a sauté pan coated lightly with oil over medium-high
heat, add bacon and sauté until crisp. Add peppers and scallion
whites and sauté until softened. Transfer to a bowl and combine
with panko; season to taste. When cooled, spoon panko mixture
into each shrimp. Place shrimp on a lightly oiled broil pan and
broil until browned and cooked through, about 5-7 minutes.
Remove shrimp to a plate, surround with Asian Mole Sauce, and
garnish with scallion greens.
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Photograph by Christophor Cavalieri
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