knapplc Posted March 31, 2021 Share Posted March 31, 2021 SAUTEED 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. 1 Quote Link to comment
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.