Wine Varietal: Pinot Grigio
I enjoy the experience when eating at a Tapas style restaurant since it is small portions which means being able to sample lots of different flavors.
2(15×6-1/2 inch)alderwood grilling planks
1/2 cup alderwood grilling pellets
1/4 cup unsalted butter, cut into 2-inch chunks
1 teaspoon Kosher salt, divided
2 medium red bell peppers, halved, cored and seeded
1/2 cup slivered almonds
2 tablespoons clam juice
2 tablespoons tomato paste
1 tablespoon sherry vinegar
2 teaspoons minced garlic
1/2 teaspoon Spanish paprika
1/3 cup Colavita extra virgin olive oil
1 large egg
1/2 cup panko
1/4 cup minced shallots
1/4 cup drained finely chopped pimento stuffed green olives
2 pounds large shrimp, peeled and deveined then finely chopped
1 cup shredded Manchego cheese
12 small Brioche rolls(about 2-inches)split
1 cup micro greens
Immerse and soak grilling planks in water for 1 hour then drain.
Meanwhile prepare standard outdoor grill to medium direct heat. Place grilling pellets in a small smoker box or make a pouch out of heavy foil; fill pouch with pellets, seal and poke several holes in the top. Place pellets directly on grill’s heat source. Place butter in a small heat-proof bowl and sprinkle with 1/2 teaspoon salt. When pellets start to smoke lay bowl with butter on grill rack. Cover with lid and smoke the butter for 15 minutes. Keep warm so butter stays melted.
Increase grill’s heat to medium-high. Roast bell pepper halves skin side down on grill rack until skin is charred about 10 minutes. Place peppers in small bowl, cover with plastic wrap and set aside for 10 minutes. Remove charred skin from peppers, place peppers in food processor along wiht the almonds, clam juice, tomato paste, sherry vinegar, garlic, and paprika. Pulse until blended then stream in 1/4 cup olive oil until smooth, set aside.
In a large bowl beat egg then stir in panko, shallots, olives, and remaining salt. Gently fold in shrimp, divide into 12 portions next form into small patties.
Place grilling planks on grill rack about 5-inches apart, cover with lid and let planks start to smoke. Turn planks over and brush charred side with remaining olive oil. Space 6 shrimp patties onto each plank(oiled sides), lay planks on grill rack, cover with lid and grill just until patties start to turn pink about 4 minutes. Brush tops with butter, turn patties over and brush other side with butter. Continue grilling with lid closed until patties are pink all over about 4 minutes more. During the last 2 minutes of grilling sprinkle cheese on top of patties to melt. Lightly toast cut side of rolls on outer edge of grill rack.
To serve spread 2 teaspoons bell pepper mixture on roll tops. Place a shrimp slider on roll bottoms, top with micro greens and last add roll tops. Serves 6(2 sliders per person).