Shrimp Tiles With Cucumber Ajaad Food

A-JAAD - THAI CUCUMBER COOL DOWN

Steps:

• Combine vinegar,sugar, and salt in a small pan. Cook, swirling occasionally, on low until sugar disolves, about 2 minutes.
• Turn off heat, add chili, and let cool.
• Place cucmbers and shallots in a bowl.
• Add vinegar mixture and stir.
• Just before serving add the chopped cilantro & stir.
• Garnish with whole cilantro leaves.

AJARD

Steps:

• Mix Vinegar, Sugar, Water and Salt in a bowl: heat in a saucepan until all the sugar has melted. take off the heat and allow to cool. Mix in the Cucumber, Shallots, and the Red Pepper, Garnish with Cilantro.

SHRIMP TACOS WITH CUCUMBER SALAD

Steps:

• Salad: Combine ingredients in a bowl. Set aside.
• Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
• Sprinkle shrimp with jerk seasoning or Adobo. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
• Toss remaining taco ingredients in a bowl until blended.
• To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.

SHRIMP TILES WITH CUCUMBER AJAAD

Steps:

• In a small saucepan, combine the vinegar, sugar, salt, garlic and jalapeños. Bring to a boil, reduce heat to low and simmer for 15 minutes. Taste it; it should be sweet, sour, salty and a little spicy (in that order). Adjust the flavors as needed. Discard the garlic clove and transfer the mixture to a medium serving bowl to cool. Once cooled, fold in the cucumber, then cover and refrigerate. When ready to serve, garnish with cilantro leaves and chopped peanuts.
• Using a food processor, purée the shrimp, salt and pepper. Sauté a small spoonful of the mixture in a bit of oil to check for seasoning; if needed, add more salt and pepper to the raw mixture.
• Cut the square sheets of spring-roll skins diagonally. In a large wok or skillet, pour in oil to a depth of 2 inches and heat over medium-high heat. Meanwhile, assemble the tiles by spreading a teaspoon of the shrimp mixture evenly over an entire triangle (to the edges). Place a cilantro leaf in the middle, then cover with another triangle, pressing them together firmly to adhere. Repeat until all the filling is used.
• Test the oil by dropping in a piece of spring-roll wrapper. It should immediately puff up. Adjust heat as necessary and fry the tiles, a few at a time, until golden. Use a slotted spoon to transfer to a baking sheet lined with paper towels. Place the tiles on a serving platter, and top each with a bit of ajaad. Serve.