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Ginger-Kiwi-Jicama Salsa
Chicken ‘Moo
Shu-quitos’
Grilled Shrimp and Corn Rice
‘Tamales’
Tropical Glazed-Black Vinegared Pork
Spare Ribs
Jasper White's Scallop & Maine Shrimp
Seviche with Ginger Kiwi
WINE NOTES
Michelob Ultra: A light lager beer with a smooth taste and
clean finish.
Basa Blanco: From Rueda, Spain (northern). 80% Verdejo, 51%
Sauvignon Blanc, 15% Viura. 100% stainless steel fermented. Light,
fresh, clean & crisp. |
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Grilled Shrimp and
Corn Rice ‘Tamales’
Serves 4
- 4 ears fresh corn, rubbed with oil,
seasoned, grilled and kernels removed
- 3 cups cooked jasmine rice, hot
- 2 tablespoons chopped chives
- 2 limes, halved
- 8 large shrimp, peeled, butterflied
- Banana leaves
- 1 cup Ginger-Kiwi-Jicama Salsa
Prepare a steamer. In a large bowl, combine corn,
rice and chives. Season with kosher salt and freshly ground black
pepper to taste. Lay out 4 banana leaves, 10x10 inches. Place down a
rectangular mound of rice, top with 2 pieces of shrimp each, season
and squeeze some lime juice on the shrimp. Wrap up and steam the
‘tamales’ for 10 minutes. Open the ‘tamales’ table-side and top with
a large spoonful of Ginger-Kiwi-Jicama Salsa.
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