Smoked Shrimp Empanada with Torn Romaine & Charred Tomato
Kapalua Bay Hotel & Ocean Villas - Maui, Hawaii
Ingredients:
3 1/2 c. masa corn flour
1 c. flour
1 c. water
1 Tbs. white wine
2 tsp. olive oil
1 Tbs. clarifled butter
1 tsp. chili powder
salt & pepper, to taste
1 lb. cojita cheese, shredded
1 lb. smoked shrimp
1 head romaine lettuce, julienne
1 c. caeser salad dressing
5 each tomatoes, roasted
1 each red onion
1 each red bell pepper
1 stalk celery
1 bulb fennel
1 Tbs. olive oil
1/2 c. sherry vinegar
2 Tbs. Italian parsley
2 Tbs. capers
4 Tbs. Spanish olives, chopped
Preparation:
Empanadas:
Mix masa, oil, butter, water, wine, salt & pepper, chili powder to make a firm paste, let rest 1 hour. Pat into 3 inch rounds, fill with cheese & shrimp, fold over and seal. Quickly fry in a cast iron pan or griddle on medium heat.
Romaine:
Shred the lettuce and toss with dressing. For the charred-tomato, roast the tomato, fennel, onion, peppers and celery. Dice & toss with olives, capers, herbs, oil and sherry vinegar. Season to taste.
Courtesy of Chef Martina Hilldorfer , Kapalua Bay Hotel & Ocean Villas - Maui, Hawaii.
 Kapalua Bay Hotel & Ocean Villas |
 Hilton Waikoloa Village |