Camarones Al Chipotle (Chipotle Shrimp with Frisée Salad)

The flavorful play of shrimp with chipotle chiles appealed to me from the very first time I had it in a dish served at Pacos, my favorite seafood restaurant in Acapulco. Tortillas accompanied the shrimp so you could create your own tacos. Here, I've reshaped the taco concept into more of a salad. If you reduce the number of shrimp, it makes a wonderful & light first course. Salud! -Chef Richard Sandoval


  Photo Credit: Channing Broderick, Richard Sandoval Hospitality

Photo Credit: Channing Broderick, Richard Sandoval Hospitality

CAMARONES AL CHIPOTLE
(Chipotle Shrimp with Frisée Salad)

Makes 4 Servings

INGREDIENTS:

CHIPOTLE SAUCE WITH GOAT CHEESE

  • 1⁄2 cup crema fresca or crème fraiche, stirred (or sour cream mixed with a

    little heavy cream)

  • 1⁄2 cup chopped, seeded tomato

  • 2 canned chipotle chiles in adobo

  • 1 tablespoon chopped fresh cilantro

  • 2 tablespoons soft goat cheese

  • 1⁄4 chopped white Spanish onion

  • 1-2 tablespoons honey, to taste

  • 1⁄4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

    FRISEE SALAD

  • 1⁄4 frisee, trimmed and cleaned

  • 2 teaspons freshly squeezed lemon juice

  • 1⁄4 teaspoon salt

  • Pinch of freshly ground black pepper

    SHRIMP

  • 2 tablespoons butter

  • 1 teaspoon canola oil

  • 20 jumbo shrimp (11-15 per pound), peeled with tails intact, deveined

  • 1⁄2 teaspoon salt

  • 1⁄4 teaspoon freshly ground black pepper

  • 2 tablespoons tequila

    CHIVE OIL

  • 1 cup canola oil

  • 1⁄4 cup snipped fresh chives

GARNISH

  • Grated Cotija Cheese or Parmesan Cheese

DIRECTIONS

In a food processor or blender, combine all the sauce ingredients. Blend until a smooth puree. Adjust the seasoning with the honey. Using the back of a ladle or a rubber spatula, force the sauce through a medium-mesh sieve placed over a bowl. Store, tightly covered, in the refrigerator for up to 3 days.

Meanwhile, in a medium bowl, toss together the frisee, lemon juice, salt and pepper. Set aside.

Make the chive oil. In a blender, process together canola oil and chives. Set aside.

Preheat the oven to 350 degrees F. In a large ovenproof skillet, heat the butter and oil over medium heat. Season the shrimp with the salt and pepper. Add the shrimp to the skillet. Carefully add the tequila. Tilt the skillet to ignite the tequila, and when the flames die out, stir in 1⁄4 cup of the chipotle sauce. Place the skillet in the oven and bake until the shrimp are curled and cooked through, about 2 minutes. Be careful not to overcook the shrimp, which is easy to do. Place chipotle sauce, frisee salad and shrimp on a plate and garnish with chive oil and cheese. Serve.