Grilled Kahuku Prawn Relleno with Puna Goat Cheese and Smoky Tomato Salsa
The flavors in this appetizer owe as much to the Southwest as to Hawaii. The sharp, spicy chilies mix well with the island prawns and goat cheese in a dish that is fresh, smoky, and piquant all at once.
Ingredients
- Anaheim chilies - 4
- Fresh prawns or Jumbo shrimp - 4
- Olive oil - for coating
- Salt and freshly ground pepper to taste
- Goat Cheese Filling
- Puna or other fresh white goat cheese - 12 ounces, at room temperature
- Fresh Cilantro - 1/4 cup, minced
- Garlic Cloves - 15, roasted and mashed
- Black Beans
- Olive Oil - 1/2 cup
- Black Beans - 1 cup, cooked, drained
- Maui or other sweet white onion - 1, julienned
- Green Onion - 1/2 cup, finely chopped
- Red Bell Pepper - 1 cup, julienned
- Ancho chilies - 2, julienned
- Garlic - 2 tablespoons, minced
- Salt and freshly ground pepper to taste
- Smoky Tomato Salsa
- Olive Oil - 1/4 cup
- Garlic - 1 tablespoon, minced
- Vine-ripened Tomatoes - 3, large, smoked and dried
- Green Onion - 3 tablespoons, finely chopped
- Maui or other sweet white onion - 2 tablespoons, minced
- Fresh Cilantro - 1/4 cup, minced
- Lime Juice - 1 lime
- Salt and freshly ground pepper to taste
- Fresh cilantro sprigs - for garnish
Instructions
Roast the chilies over a gas burner or under a preheated broiler until charred on all sides. Place in a paper bag, close, and let cool for 10 minutes. Peel off skin. Make a slit on one side and remove the seeds.
Peel the shell off the edible portion of the prawns or shrimp, leaving it attached everywhere else. Coat the prawns or shrimp with oil and sprinkle with salt and pepper. Broil for 1 to 2 minutes on each side, or until they turn pink.
To make the filling: In a small bowl, combine all ingredients and mix well with a spoon. Set aside.
To make the black beans: In a medium saute pan or skillet over medium-high heat, heat the olive oil and saute the black beans, onion, green onions, bell pepper, and ancho chili for 3 minutes, or until soft. Add the garlic and cook for 1 to 2 minutes. Season with salt and pepper. Set aside.
To make the salsa: In a large saute pan or skillet over high heat, heat the olive oil until it smokes and saute the garlic and tomatoes for 5 minutes. Add the green onion, Maui onion, and cilantro and saute for 5 more minutes. Transfer to a medium bowl. Add the lime juice, salt, and pepper.
To serve: Preheat the oven to 400 F. Stuff the Anaheim chilies with the goat cheese filling. Place in a baking dish and bake for 3 minutes. Place the black bean mixture on the plates. Place the stuffed chilies on top and place a prawn or shrimp on each chili. Spoon tomato salsa on top of the prawns or shrimp and around the outside portion of the plates. Garnish with fresh cilantro.
