Shrimp and Chorizo Quesadilla with Watermelon Gazpacho

Serves 6

12 large shrimp, peeled and deveined with tails left on
1 tsp salt
2 tsp freshly ground pepper
12 large shrimp, peeled and deveined with tails removed and rough chopped
1/4 pound Spanish-style chorizo, rough chopped
1 stick soft butter
Zest of 2 lemons
1 tbsp chives
12 flour tortillas
Egg wash (1 egg beaten with 2 tbsp water)

Combine the chopped shrimp, chorizo, and butter in bowl of a food processor and process until smooth. Fold in zest, chives, and salt and pepper.

Cut tortillas into 2 by 6-inch rectangles and reserve the scraps for chips. Season the remaining 12 shrimp with salt and pepper.

Line up tortillas and place 1 tablespoon of shrimp-chorizo mix in the center of each. Place two shrimp in each with the tails sticking out at either end. Brush the edges with egg wash and roll up like a cigar.

Panfry rolls in Teflon pan over medium heat until golden brown on all sides and cooked through. Drain on paper towel and season with salt and pepper.

Gazpacho
5 large ripe tomatoes, quartered
1/2 cucumber, peeled, seeded, and chopped
1/2 red bell pepper, chopped
3 cups cubed watermelon
2 cloves garlic
2 tbsp coarse or kosher salt
2 tsp freshly ground pepper
1 tsp cayenne pepper
1/2 cup olive oil
1/4 cup sherry vinegar
2 tbsp mayonnaise
1 tsp ground cumin
1 tbsp smoked paprika

Place all ingredients in a food processor and process until finely pureed. Depending on the size of your processor, you may have to do this in two or more steps. Reserve.

For plating, add soup 1-inch high in bowl. Slice quesadilla in half and stand up in center of bowl. Garnish with fresh-picked cilantro leaves.

FROM: Executive Decisions: As seen on TV!
Created by Chef Burke during Top Chef Masters episodes, these recipes were reinterpreted by each of his executive chefs for Chef Burke’s restaurants and served exclusively for one week after the episode on which each was featured aired.

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