Saute Spicy Shrimp, Pea Shoots with Roasted Corn and Chile-Mango Whiskey Sauce
- 2 tablespoons olive oil, plus extra
- 12 jumbo shrimp, peeled and deveined
- 1 bunch fresh pea shoots
- 2 ears corn, shucked
- 1 cup Chile-Mango Whiskey Sauce, recipe follows
- 2 tablespoons chopped fresh chervil
- 1 tablespoon chopped fresh dill
- 1 lime, cut into thirds
- Kosher salt and freshly ground black pepper
- Chile-Mango Whiskey Sauce
- 1 teaspoon olive oil
- 1 1/2 cups peeled, large-dice fresh mango
- 1 tablespoon sliced scallions (white part only)
- 1 tablespoon peeled and thinly sliced fresh ginger
- 1 Thai chile, seeds removed and minced
- 6 ounces or 3/4 cup whiskey
- 1 tablespoon honey
- 1/4 teaspoon finely ground mace blade
- 1/4 teaspoon finely ground star anise
- Juice of 1 lime
Season the shrimp with salt, and pepper, to taste. In a medium saute pan, warm the olive oil over medium-high heat. Add the shrimp and saute. Cook the shrimp on both sides for 3 to 4 minutes. When the shrimp is cooked, place the shrimp in a bowl with a touch of olive oil, to taste, the chervil, fresh dill, and lime juice. Cook's Note: Save a little lime juice for the pea shoots. Mix the ingredients together to evenly coat the shrimp.
To make Chile-Mango Whiskey Sauce:
In a medium fry pan, add the olive oil and place over medium high heat. Add the mango, scallions, ginger, and chile and begin to saute together. Saute for about 3 minutes and the mango will start to break down. When this happens pull the pan off the heat and holding the pan away from the flame or heat, add the whiskey. Return the pan to the flame or heat and while holding at an angle, light the whiskey and flambe. Cook's Note: If needed, you should light the whiskey with a match. Be careful of the flames.
Once the alcohol has cooked out and the flames from the flambe have diminished, add the honey and orange juice and simmer for 3 minutes. Remove the pan from the stove and transfer the sauce into blender. Add the mace blade, star anise, and lime juice, and carefully puree. Set aside until ready to use.
Yield: 4 (1/2 cup) portions or 2 cups.