Revised 2012 Apr 15
12 servings
Ingredients
6 PC mini slider buns, halved
6 black olives, pitted and halved
-- Marinade --
1/3 cup coconut milk, canned
2 tablespoons lime juice, fresh squeezed
1 clove garlic, chopped
1 teaspoon red chili pepper flakes
3/4 teaspoon cumin, ground
1/4 teaspoon coriander, ground
1/4 teaspoon white pepper
-- Cheese Base --
5 tablespoons PC goat cheese with herb
2 tablespoons yogurt
2 tablespoons baby spinach, finely chopped
2 tablespoons basil, finely chopped
-- Spicy Sauce --
1 tablespoon PC goat cheese with herb
1 tablespoon tomato paste
1 clove garlic, minced
1/2 teaspoon Sriracha
1 tablespoon yogurt
1/2 teaspoon agave syrup
1/2 teaspoon lime juice
fish sauce
Preparation
In a small bowl, combine the marinade ingredients. Add shrimp, toss well and marinate for one hour.
Combine all of the ingredients for the cheese base. The mixture needs to be fairly stiff so the shrimp does not slide off. This can be made ahead and refigerated.
Combine all of the sauce ingredients and taste. This ought to be made ahead of time so that the flavours can combine. Taste often to ensure the sauce is balanced.
Toast the cut sides of the sliders on the grill and then grill the shrimp taking care not to overcook them.
To assemble place a scant tablespoon of the cheese on the slider. Top with a shrimp,, half olive, and a dollop of sauce.
Serve warm or at room temperature.
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The leftover shrimp make a tasty sandwich on a PC cibiatta sausage bun. Spread the cheese on the bottom, sauce on the top, and line the shrimp down the bun.Marinade by Chef Dino Lubbat, Dinotto Ristorante, Chicago
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