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Shrimp 3 Ways with Arugula & Chipotle Sour Vinaigrette2 appetizers Kimberley Calvo / Chef & Owner, The Seasonal Palate, Albuquerque, NM; Photo by Kimberley Calvo |
| • | 2 oz. The Perfect Purée Chipotle Sour blend, thawed |
| • | 6 lb. / 21-25 count fresh Gulf shrimp |
| • | 1 tbsp. unsalted butter |
| • | 5 oz. baby arugula |
| • | 1 tbsp. corn starch |
| • | 1/2 of an Enjoya striped bell pepper or 1/4-1/2 each red and yellow bell peppers, julienned |
| • | 1 1/2 oz. clarified butter |
| • | 1/2 tsp. salt & pepper to taste |
Method: |
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| 1. | Peel and de-vein shrimp, leaving tail on. Poach 1 shrimp in 1 tbsp. of butter, grill second shrimp, placing skewer thru the length of the shrimp so it won’t curl while cooking. Skewer third shrimp as well, tossing in corn starch and placing into deep fryer, while holding skewer end. Cook until just golden brown. Repeat with remaining three shrimp. |
| 2. | Pour 1 oz. Chipotle Sour blend into a nonstick sauté pan and reduce by half. Mixture will coat the back of a spoon nicely. |
| 3. | In a mixing bowl, whisk 1 oz. Chipotle Sour blend, clarified butter, salt and pepper. This will make a thin vinaigrette, so it coats the arugula quite easily. |
| 4. | Dress the greens and bell peppers with the vinaigrette in a bowl and plate with three shrimp atop for presentation. Drizzle the reduction over the shrimp and the rim of the bowl. |