Savory Crunch Freshy Tangy Shrimpy Herby Garlic Lumpia Wrap (Winner 2108)
Will Simbol, NY –
- 8 large shrimp; finely minced
- 2 ½ oz ground pork
- 1 tsp garlic powder
- ½ tsp toasted sesame oil
- 1 pinch ground black pepper
- 1 pinch salt
- 1 teaspoon oyster sauce
- 8 jumbo shrimps; deveined and butterflied
- 8 spring roll wrappers (four-inch squares)
- ½ bulb fresh garlic; dehusked
- ½ cup fresh lime juice (less if limes are particularly sour)
- 1/8 cup olive oil
- 2 pinches salt
- 1 russet potato
- ½ tsp garlic powder
- 3/8 cup steamed jasmine rice
- 3 tbsp garlic; minced
- ¼ large red onion; minced
- 1 tbsp ginger; cut into skinny matchsticks
- ½ pound ground chicken
- 2 tbsp fish sauce
- 1 ½ tsp crushed chili flakes
- 1 tbs lime juice
- 1 pinch freshly ground black pepper
- 1 cup crispy rice (steamed rice fried until crisp, lightly pounded to separate grains)
- 3 tbs fresh Thai basil chiffonade (sweet basil may be substituted in place of Thai basil)
Garnish and Assembly
- ½ head of iceberg lettuce, separated into leaf cups
- 4 tablespoons Thai basil chiffonade (sweet basil may be substituted in place of Thai basil)
- 2 stalks green onion; finely shredded
- 2 limes; sliced into wedges
STEP 1: Prepare Lumpia Filling
In a bowl, thoroughly mix all Garlic Shrimp Lumpia filling ingredients (minced shrimp, ground pork, garlic powder, sesame oil, black pepper, salt and oyster sauce).
STEP 2: Assemble and Fry Garlic Shrimp Lumpia
In 1 lumpia wrapper square, lay flat 1 butterflied shrimp and fill shrimp with 1 ½ tsp of lumpia filling. Wrap entire shrimp/filling/wrapper into a lumpia (spring roll) shape. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal lumpia closed. Fry Lumpia at approximately 350°F until crisp.
STEP 3: Prepare Garlic Sauce
Wrap russet potato in moist paper towel and microwave on high for 5 minutes. In a narrow container, combine garlic, lime juice, olive oil, and salt. Using an immersion blender, blend mixture until thoroughly pureed. After 5 minutes are up, turn potato over and microwave for another 3 minutes or until it is tender. Blend approximately ¼ of the cooked potato (sans skin) with the other ingredients. Blend and adjust potato amount until sauce has a loose paste consistency.
STEP 4: Prepare Wrap Filling
In a small bowl, combine steamed jasmine rice, pinch of salt, and ½ tsp garlic powder; set aside. On high heat, coat pan in olive oil and sauté garlic and onion. (Approximately 15-30 seconds until translucent). Add ginger and ground chicken and stir fry until chicken begins to caramelize.
Add fish sauce and crushed chili flakes; stir fry for another 15-30 seconds. Add lime juice and toss. Shut off heat. Stir steamed rice/garlic powder mixture (from beginning of step 4) into the sautéed ingredients and thoroughly mix. Add a pinch of freshly ground black pepper. Add crispy rice and thoroughly mix. After, toss in basil.
STEP 5: Assemble Super Lumpia’s Garlicky Garden Adventure for Final Plating
Take one cup-shaped leaf of lettuce, and coat inside with garlic sauce (as one would mayo on a sandwich). Into the lettuce, spoon in a “bed” of a little less than 1/8 cup of Wrap Filling. Nest 1 lumpia into the filling bed. Garnish with a pinch of fresh basil chiffonade and shredded green onion. Serve with a lime wedge and dollop of garlic sauce on the side.
Repeat STEP 5 for additional servings. Eat it like a taco. Season with a squeeze of lime to taste. Set your compass for garlicky adventure!
Smoky Salsa Roja Shrimp and Roasted Garlic Cotija Grits
by Naylet LaRochelle (Miami, FL)
Roasted Vegetables Ingredients:
- 2 large Poblano peppers, tops trimmed, seeded, roughly chopped
- 2 small red chili peppers, tops trimmed, seeded, roughly chopped
- 4 plum tomatoes, cored, roughly chopped
- 2/3 cup chopped onion
- 3 garlic cloves
- 3 garlic heads, tops trimmed
- 3-4 tablespoons vegetable oil, divided
- 1 teaspoon kosher salt, plus 3 pinches, divided
Green Plantain Tostones Ingredients:
- Vegetable oil for frying
- 2 green plantains
- 3 pinches salt
- 2 tablespoons finely chopped parsley
Salsa Roja Shrimp Ingredients:
- 3 chipotle chili peppers in adobo sauce, seeded
- 1/2 cup roughly chopped cilantro
- 1/2 cup roughly chopped parsley
- 2 small garlic cloves
- 3/4 teaspoon ground cumin
- 3/4 teaspoon smoked paprika
- 3 tablespoons lime juice
- 2 tablespoons vegetable oil
- 2 pounds shrimp, shelled, deveined, tails removed (if frozen, thawed)
- 1 1/2 teaspoon kosher salt, plus more for finishing to taste
- 1/2 cup diced Spanish chorizo
- 3/4 teaspoon agave nectar
- 1/2 cup whole sweet corn kernels
- 1/3 to 2/3 cup water
Roasted Garlic Cotija Grits Ingredients:
- 4 cups water
- 1/2 teaspoon kosher salt, or to preference
- 1 cup quick cooking grits
- 2 roasted garlic heads (reserved)
- 1/2 cup crumbled Cotija cheese
- 2 tablespoons butter
- 3-6 tablespoons cream, or to achieve desired consistency
- 2 tablespoons chopped cilantro
- 2 tablespoons crumbled Cotija Cheese
Preheat oven to 400 F. In a large bowl, add peppers, tomatoes, onion, and 3 garlic cloves. Add 3 tablespoons vegetable oil and 1 teaspoon kosher salt; toss to coat. Spread a large, rimmed baking sheet. Roast until vegetable edges begin to brown. Remove from oven; let cool. Drizzle garlic heads with 1 tablespoon vegetable oil and 3 pinches salt. Wrap each in foil; place in oven along with vegetables. Roast for 20-25 minutes or until very soft. Remove from oven; set aside.
Green Plantain Tostones:
In a large, deep skillet, over medium high heat, add oil to cover bottom and about 1/2 inch up the sides. Peel plantains; chop into about 3/4 inch rounds. When oil is very hot, add plantain rounds. Cook, flipping once, 2-3 minutes or until light golden brown. Transfer to paper or parchment lined work surface. Using a potato masher, flatten each round. Return to oil. Fry, flipping once, 2-3 minutes or until golden brown. Transfer to paper-lined work surface; sprinkle with salt and parsley.
Smoky Salsa Roja Shrimp:
In a food processor, add chipotle, cilantro, parsley, garlic cloves, cumin, smoked paprika, lime juice, and oil. Pulse several times to form a chunky paste. Sprinkle shrimp with 1½ teaspoon kosher salt; toss with chipotle mixture, fully coating shrimp. Refrigerate until ready to cook. In a large, deep nonstick skillet, over medium high heat, add chorizo. Cook for several minutes or until a bit crispy and some of the fat has rendered. Transfer to a paper lined plate; set aside.
In the same skillet (do not remove the chorizo oil), add shrimp with the chipotle mixture. Cook shrimp 2-3 minutes, or until no longer opaque. Reduce heat to medium.
In the food processor, add the roasted vegetables with any juices in pan. Pulse several times until chopped (still rather chunky) but not pureed. Add roasted vegetable mixture to shrimp in skillet; stir. Add agave nectar, corn, and water to thin mixture to desired consistency. Season with kosher salt to taste. Cook for 4-6 minutes to meld flavors. Remove from heat; cover to keep warm.
Gilroy Garlic Festival Gourmet Alley Scampi in Butter Sauce
- ½ to 1 cup butter
- 1 tablespoon finely minced fresh garlic
- ¼ cup flour
- 1 tablespoon minced fresh parsley
- ⅓ cup white wine
- Juice of ½ lemon
- 1 teaspoon dried basil
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- ½ cup half and half
- 2 tablespoons butter
- ⅓ cup olive oil
- 1 tablespoon minced fresh garlic
- Juice of 1 lemon
- 1 tablespoon fresh chopped parsley
- ½ teaspoon crushed red pepper
- 1 tablespoon fresh basil
- ¼ cup white wine
- Dash dry vermouth
- Salt and pepper to taste
- 2 lbs. large shrimp, deveined and cleaned
- Melt butter with garlic in a small saucepan over medium heat. DO NOT LET BUTTER BROWN.
- In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter, stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer 30 to 45 minutes.
- To make the scampi:
- Melt butter in a large saucepan on high heat and add oil. Combine remaining ingredients, keeping scampi aside until the last minute. Add scampi and saute until firm and slightly pink. DO NOT OVERCOOK.
- Pour 1 cup of scampi butter over scampi.
- Refrigerate the rest for later use.
Gilroy Garlic Festival Gourmet Alley Calamari
Makes 10 servings.
- 3 pounds calamari, cleaned and cut
- ⅓ cup olive oil
- ¼ cup white sherry
- 1 tablespoon crushed fresh garlic
- ½ lemon
- 1 teaspoon dry basil or 1 tablespoon fresh basil
- 1 teaspoon dry oregano or 1 tablespoon fresh oregano
- ¼ teaspoon dry crushed red pepper
For the red sauce:
- 1 pound whole, peeled tomatoes, canned or fresh
- 1 tablespoon olive oil
- ½ green pepper, chopped
- 1 stalk celery, chopped
- 1 medium-sized yellow onion, chopped
- 3 cloves fresh garlic, minced
- In a large skillet, heat olive oil at high heat. Add sherry and sauté crushed garlic. Squeeze the juice of ½ lemon into the skillet. Add the lemon rind; sprinkle herbs over and add calamari. Sauté calamari about 4 minutes on high heat. Do not overcook.
- To make the red sauce: Mash tomatoes with potato masher and set aside. In medium-sized saucepan, heat oil, add chopped ingredients, and sauté until onion is transparent. Add mashed tomatoes and simmer 30 minutes. Pour red sauce over calamari and heat 1 minute.
Grilled Fish with Garlic Salsa
Beverly Stone, Berkeley CA
- 1/2 cup fruity olive oil
- 5 tblsp fresh lemon juice
- 4 cloves garlic, peeled and slivered
- 1 bunch fresh cilantro, chopped to make 1/2 cup, reserving some whole leaves for garnish.
- Salt and freshly ground pepper to taste
- 6 firm fleshed fish fillets, about 6oz each and 3/4in. thick.
- 1/4 lb sweet butter
- 1/4 cup chopped sweet red onion
- 2 small hot green chiles, finely minced
- 1 tbsp fresh garlic, finely minced
- 1 lb. ripe tonatoes, peeled and chopped
- Lemon wedges
- Mix together olive oil, 4 tblsp lemon juice, slivered garlic, 1/4 cup chopped cilantro, salt and pepper to taste. Add fish fillets and marinate for at least 1 hour or as long as overnight.
- Meanwhile, prepare Garlic Salsa:
- In a frying pan over medium heat, melt 2 tblsp butter. Saute onion, chiles and minced garlic until soft, stirring.
- Add tomatoes, and the remaining 1 tbsp lemon juice. Cook, stirring, for 10 minutes. Remove from heat; salt and pepper to taste.
- Stir in remaining 1/3 cup chopped cilantro. Slowly stir in remaining butter until melted.
- Barbeque fish over low glowing coals about 7 minutes or until done to your liking, turning fish only once.
- Remove to warm serving platter. Top with Garlic Salsa. Garnish with lemon wedges and reserved cilantro leaves.