July 19, 2019 by John Fernandez
‘Shrimp & Hash’ Dish Proves Eating Healthy isn’t Boring
Whether you’re planning to entertain or you’re headed to a Super Bowl party, you don’t have to be satisfied with the same old appetizers. Chips and high-calorie dips? Forget them! Burgers and wings? Not exactly high on the healthy scale.
Instead, try this award-winning shrimp recipe from Executive Chef Edgardo Llopiz Rivera. It has such flavor and flair that it won the coveted Grand Slam honor at the Taste of Miami 2016 competition.
“Eating healthy doesn’t have to be boring. It’s a matter of being creative and putting passion into the dish,” said Chef Llopiz, who worked with a culinary team from West Kendall Baptist Hospital to compete against chefs from some of South Florida’s top restaurants.
West Kendall Baptist Hospital’s Bamboo Café has always placed an emphasis on palate-pleasing, yet healthful, dishes. It’s why the cafe was recognized last year with a Healthy Happens Here designation by the Florida Department of Health in Miami-Dade County. As part of the program, the cafe will feature special recipes every Monday, designed by hospital staff. From portobello fajitas to a seared black bean burger with lemony cucumber and kohlrabi slaw, the dishes offer the community new culinary experiences.
“Exploring ways to improve your health can be exciting,” said Chef Llopiz, now executive chef for Miami Cancer Institute. “Especially when it comes to food.”
GRILLED SHRIMP WITH TAMARIND GLAZE AND BUTTERNUT SQUASH HASH
Courtesy of Executive Chef Edgardo Llopiz Rivera
This two-part recipe is relatively simple to make. It combines high-quality protein of shrimp with a delightful hash that to achieve an unexpected appetizer. When bringing these tasty tidbits to a party, you can put each portion in a shot glass or a foil muffin liner, and transport them in two muffin pans.
- 1 lb. (21-25) raw black tiger shrimp, peeled and deveined
- 2-4 green onions
- 4 Tbsp. chopped garlic
- ¼ cup hoisin sauce
- ½ Tbsp. ground coriander
- ¼ cup canola or extra virgin olive oil
- 1 cup tamarind paste
- 1 cup water
- 1 cup orange juice
- ½ cup lemon juice
- 1 cup light brown sugar
- 1 Tbsp. crushed red pepper flakes
- 1 Tbsp. ground ginger
- Toasted sesame seeds
- Defrost and drain shrimp of excess water, then marinate in mixture of hoisin sauce, coriander, oil and chopped garlic. Cover and refrigerate for at least 30 minutes.
- Slice green onion thin, on a bias, and reserve for garnish.
- To make glaze, combine broken-up tamarind paste, water, orange juice, lemon juice, brown sugar, ground ginger and crushed pepper flakes in a 2-quart saucepot. Whisk together well and bring to a rolling boil. Reduce heat and simmer for 15 minutes.
- Carefully pour tamarind mixture into a blender and blend until smooth. Strain sauce and set aside.
- When ready to cook shrimp, remove from marinade and toss in 4 tablespoons of tamarind glaze. Place shrimp on a grill and cook until no longer translucent in the center.
- Place 2 tablespoons of butternut squash hash (see separate recipe) on an appetizer plate or other individual serving container such as a shot glass or foil muffin liner.
- Place a shrimp on top of hash and drizzle with remaining tamarind glaze. Top with toasted sesame seed and sliced green onion.Nutrition Information (Shrimp only)Makes 21-25 portions. Serving size: 1 shrimp
Calories, 108; fat, 3.1g; cholesterol, 48mg; sodium, 113mg; carbohydrates, 14.7g; fiber, 0.5g; sugars, 12.6g; protein, 5.7g
BUTTERNUT SQUASH HASH
- 32 ounces fresh diced butternut squash (approx. 3 cups)
- 1 cup diced red bell pepper
- 1/2 cup diced carrot
- 6-8 medium fresh shallots, peeled and diced
- 1 Fuji apple, peeled and diced
- 2 cloves white garlic, chopped
- 2 tablespoons wine rice vinegar
- 2 tablespoons amber light honey
- ½ tablespoon chili paste
- 2 ounces nitrite-free applewood bacon
- If purchased whole, dice butternut squash, carrot, shallots, red pepper and apple.
- Chop uncooked bacon. Place into a preheated sauté pan and cook until bacon is crisp.
- Remove bacon bits from pan and set aside. Keep fat in pan.
- Add cut vegetables, garlic and apple to hot bacon grease. Stir-fry for six minutes on high heat.
- Add vinegar, chili paste and honey. Stir and cook for 1 minute. Add in reserved bacon bits. Set aside and keep warm.
Nutrition Information (Hash only): Makes 24 portions, approximately 2-3 tablespoons each. Calories, 45; Total Fat 1.1g; Cholesterol, 3mg; Sodium, 62mg; Carbohydrates, 8g; Fiber, 1.1g; Sugars, 3.7g; Protein, 1.4g