Nuevo Latino Roll-upspasta, seafood 24 large shrimp; peeled -- deveined 10 ounces Japanese panko crumbs for breading; (1 package) 8 whole wheat torillas; (12 inch) 56 ounces angel hair pasta; cooked 1 pound bean sprouts; fresh 1 1/2 cups corn; (1 can)nibblets 8 ounces carrots; marinated/julienned 8 ounces celery; marinated/julienned 4 ounces green onion; julienned 4 ounces cilantro; fresh 1 pound baby lettuce leaves; mixed black sesame seeds Teriyaki sauce; (recipe included) Japanese Vinaigrette; (recipe included) ----Pico Sauce---- 1 1/2 ounces hot sauce; Pico Pica 1 cup nonfat yogurt ----Cilantro Lime Creme Fraiche---- 1 cup nonfat yogurt 1/2 ounce cilantro 1 pinch kosher salt 1 medium lime; juiced ----Spicy Black Bean Puree---- 4 ounces black beans; dry 2 cups cold water 1/4 cup yellow onion; diced 1/8 teaspoon fresh garlic; minced 1/8 teaspoon cumin 1/8 teaspoon chili powder 1/8 teaspoon oregano 1 pinch black pepper 1 pinch salt ----Pico Sauce---- Combine all ingredients in small mixing bowl. Blend thoroughly. ----Cilantro Lime Creme Fraiche---- Combine all ingredients in mixing bowl in order given until completely blended. ----Spicy Black Bean Puree---- In saute pan cook onions and garlic until tender. Add remaining ingredients in small stock pot, cook approximately 1 1/2 hours. ----Nuevo Latino Roll-Ups----- 1. Flour, egg (whites) wash and panko crumb shrimp. 2. Heat canola oil and deep fry shrimp until done, turning once. Set aside to drain. 3. Marinate julienne vegetables in small glass bowl for 30 minutes. 4. Place angel hair pasta in large non-stick skillet. 5. Ladle Teriyaki sauce over pasta, spreading evenly. 6. When pasta is crisp, flip over and cook until crisp on other side. 7. Heat tortilla over flame or on hot griddle, turning constantly to avoid burning. Tortilla should be heated and soft. 8. Lay tortilla on flat surface and begin assembly. 9. Take 2/3 of crisp angel hair pasta and lay evenly on bottom half of tortilla. 10. Sprinkle with corn and bean sprouts; lay shrimp down evenly to cover. 11. Spoon pico sauce over entire mixture. 12. Place marinated vegetables, green onions, cilantro leaves and lettuces over shrimp mixture. 13. Roll tightly and tuck tortilla over to form a log or "roll-up". 14. Cut into desired pieces on the diagonal. 15. Decorate edge of plate alternating designs of black bean puree and cilantro lime creme fraiche; place sections of roll up attractively on plate. Place remaining pasta on side of roll up as garnish. Serve immediately. |
