Bobby Flay style Shrimp "throwdown"...need ideas
My friends and I are having a "throwdown" using Shrimp as the main ingredient. I am looking for some ideas of what to prepare.....
Bobby Flay would definitely use Southwestern ingredients and add some heat, think mole or chocolate, blue cornmeal, masa harina or grits, cactus or maybe a glaze using prickly pear jelly or jam; chiles including poblano, ancho, pasilla, chipotle, and guajillo; mexican chorizo, tortillas, brown sugar &/or honey, avacodos, jimica, sweet potatoes, almonds, vanilla, etc. Spices include oregano, ancho chile powder, ground cumin, cayenne, garlic, thyme.
I entered a recipe for a sweet & spicy key lime shrimp dish to a cooking contest that won where I mimicked some of the ingredients for key lime pie but added some heat to it. You have to think out of the box with this one.
What a fun contest! Good luck!
I enter recipe contests all the time, it's my hobby...I try to keep up with the latest food trends so I do a lot of researching online to find out what's the newest ingredient everyone's talking about. I also spend a lot of time experimenting than most people.
For example, if I had a great recipe for a lemon pound cake, I'd take the core part of the recipe and put my own twist, allowing for say, extra liquid, more sugar, or whatever changes you make to the original. That's a relatively easy way to create your own recipe.
In your case, if you have an idea for your shrimp and you know a great recipe that's fried but you want to change it, say, batter it and roll it in a crumb made of ancho chiles & ground almonds then bake it & serve it with a sauce, you could change the format easily. I'll be the first one to tell you that creating recipes takes a lot of trial & error but it's fun! And you learn what flavors & ingredients does & don't go with others.
Cheryl's ingredient list sounds heavenly. I think I would try to wow my judges by being a bit more adventurous. I would make shrimp three ways. Perhaps the three styles of shrimp placed atop a unifying sauce. The thought of a chorizo stuffed shrimp sets my imagination and stomach ablaze with hunger. If you went southwest style, perhaps the sauce could be a poblano cream and spicy ancho/ pasilla red sauce... sort of a yin and yang. Recipe? You don't need no stinkin' recipes.
Again, using Cheryl's ingredients... a mini chili relleno using shrimp and maybe a grilled, seeded, and peeled jalapeno with an egg batter or rolled in panko, fried and served with some amazing sauce, like a mole. Or possibly use a blue corn crust instead of the traditional egg batter. You could again stuff the shrimp with that chorizo (be careful of the chorizo as it can be greasy and salty).
You could escape the southwest and possibly do 3 different shrimp from various cultures and cuisines. Maybe Asian, Indian and Mexican?
Pretty versatile beast, the shrimp. Fun stuff. You will win.