Categories  

                

Mexican, Fish


Chipotle butter
Paste (this makes enough or a double batch so you can 1/2 it)
3 tsp olive oil
4 large garlic cloves
8 dry chipotle chiles
1 tsp kosher salt
2 cups water
4 oz piloncillo (unrefined Mexican dark brown sugar), you can use Mexican granulated (about 8 TBSP)

Butter
6 oz unsalted soft butter (1 1/2 sticks)
3 tbsp chipotle paste

Shrimp (for 1 serving)
spice blend
1/4 tsp cumin
1/4 tsp brown sugar
1/4 tsp chile powder
pinch cayenne (to taste up to 1/4 tsp)
1 oz olive oil
10 shrimp
1 oz. sliced garlic
3 chile arbol peppers
8 oz tequila-white wine mix (4 oz each)
4 TBSP chipotle butter
6 tsp cilantro
1 lime


Rice

Cream Sauce (this makes enough for 4 servings)
1 tsp olive oil
1 tbsp chopped garlic
2 tbsp diced white onion
2 cups heavy cream
1/2 tsp white pepper
3/4 cup grated Cotija cheese

Dirty Rice (for 1 serving)
4 oz cooked white rice
4 oz cotija cheese cream sauce
2 oz grilled corn
3 oz Oaxaca cheese, shredded
2 oz roasted Poblano peppers
2 oz roasted Red Bell peppers
1 oz chopped cilantro



For butter
1. In a small saucepan, fry the garlic gloves in olive oil until they are golden brown. Add the chipotle chiles and continue to fry until the chiles are plump.

2. Add the water, kosher salt and piloncillo. Bring the mixture to a boil and allow it to simmer for about 30 minutes until it takes on a light syrup consistency.

3. Let the mixture cool for about 30 minutes and place it in a small food processor or blender. Blend until it�s in puree form and has a thick, pasty consistency. Place the chipotle paste in the refrigerator to cool.

4. Place the soft butter and chipotle paste in a mixing bowl and mix by hand until evenly blend

For Rice Cream Sauce
1. In a small saucepan, saut� the garlic and onions in olive oil. Add heavy cream and bring to a slow boil; simmer for 15 minutes.

2. Whisk in the white pepper and Cotija cheese and simmer for an additional 5 minutes, stirring constantly so the cheese does not stick to the bottom.

3. Place the mixture in a blender and puree for 10 to 15 seconds.

For the Shrimp
1. Season the shrimp with spice blend in a bowl. Heat a pan with olive oil.

2. When the pan is extremely hot, place garlic, three chile arbol peppers in it with the shrimp. Sear and saut� the mixture.

3. When the shrimp is half cooked, and chile and garlic are crispy, toss in the cilantro and deglaze the shrimp with the tequila-wine mixture. Simmer about 10 minutes. Make the Rice while simmering.

4. Add in the chipotle butter and continue cooking. Once it has incorporated, lightly squeeze fresh lime on top.

For the Rice
Place all of the ingredients except the Oaxaca cheese in a 10-inch Teflon pan. Cook the mixture until the rice has absorbed 80 percent of the cheese sauce (Risotto texture). Turn off the heat and fold in the Oaxaca cheese.

To plate place rice on dish and arrange shrimp nicely.

Excellent