Sauted Shrimp Durango

J Gilbert's Restaurant

Serves 1

6 (16/20 count) shrimp
2 tablespoons ancho chile butter (recipe below)
1/2 cup fresh tomato, diced small
1 cup spinach, julienne
1/2 cup chicken stock
1 tablespoons fresh basil, fine julienne
2 tablespoons Parmesan cheese, shredded

Preheat saute pan over medium high heat for 2 minutes. Add shrimp and ancho chile butter. Saute for about 2 minutes. Add half of the diced tomatoes and all of the spinach; saute an additional 1 minute. Deglaze pan with chicken stock, and add basil. Reduce stock by half (about 2 minutes more), and remove from heat for plating. Arrange shrimp in a circle with tails facing toward the center of a pasta bowl. Place tomato and spinach in center, and sauce the dish with the remaining liquid. Garnish with remaining diced tomato and shredded Parmesan cheese.

Ancho Chile Butter
1 pound unsalted butter, room temperature
1/4 cup jalapeno peppers, seeded and chopped fine
2 tablespoons ancho chile powder
1/4 cup yellow onion, minced
1 tablespoons garlic, minced
1 tablespoons Tabasco
1 teaspoon kosher salt
1 teaspoon black pepper

Place butter in a medium-size mixing bowl, and stir to further soften butter. Add all remaining ingredients, and mix well to completely incorporate ingredients. Transfer butter to a storage container for further use, and refrigerate. Makes 2 cups.

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