Updated: Wednesday, 23 Mar 2011, 1:11 PM MDT
Published : Wednesday, 23 Mar 2011, 8:30 AM MDT
KASA - Prosciutto-wrapped Guava-stuffed Shrimp
with Sage Polenta Cake on Mâche Lettuce with Fried Chipotle and Melon Sauce
Jumbo or Colossal Shrimp
Peeled, deveined and head off 8 each
Goya Brand Adobo
Multi-Purpose Seasoning As Needed/ To Taste
Goya Brand Guava Paste 8 oz
Pre-made Polenta 1 lbs
Fresh Sage 1 oz
Heavy Cream 3 oz
Prosciutto, sliced 8 slices
Mâche Lettuce 8 oz
Chipotle in Adobo, canned 1 can
Honeydew Melon 10-12 oz
Bamboo Skewers 4 each
Remove polenta from package and warm in a medium sauce pot. Add heavy cream and stir until very smooth.
Add chopped sage and mix well. Remove the polenta onto a well-greased half-size baking pan or cookie sheet.
Smooth polenta up against the side walls of the pan and square off the edges. Allow to cool for 2 hours.
Move polenta from the pan to a cutting board. Cut large 2 inch squares, then cut the squares diagonally into right triangles. Reserve.
Sprinkle Adobo seasoning all over the shrimp.
Julienne guava paste into 2 inch long strips.
Open each shrimp by cutting halfway through its back and fill with 2 or 3 pieces of guava paste. Pinch to close.
Lay prosciutto on your cutting board lengthwise, and center a shrimp at one end.
Roll prosciutto around shrimp tightly, allowing it to seal as you roll. Repeat with each shrimp.
Peel honeydew. Remove seeds from one half and chop. Wrap the other half in plastic and refrigerate for other use. Saute the peppers until bubbling. Combine peppers and melon in a food processor with a little salt for seasoning. Puree until very smooth. Remove and let cool. Reserve
Grill, pan fry, bake or broil the shrimp until done.
Some of the guava paste will melt and coat the shrimp.
Once cool, skewer 2 shrimp through the top meaty part. Grill, fry or bake the polenta until hot.
Serve polenta and shrimp on a bed of mâche (“pronounced “mosh”) lettuce surrounded by a ring of the chipotle melon sauce.
Recipe by Executive Chef Angel Joy