- 4
Ingredients
- Smoked Chile Vinaigrette:
- 3 tablespoons ancho chile powder
- 1 tablespoon light brown sugar
- 1 teaspoon chile de arbol powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 24 large shrimp, shelled and deveined
- Salt and freshly ground pepper
- 3 tablespoons olive oil
- 8 ounces arugula, washed and dried
- Smoked Chile Vinaigrette, recipe follows
- Gaufrettes, recipe follows
- Green Chile Goat Cheese, recipe follows
- Chopped Cilantro, for garnish
- 1/4 cup rice wine vinegar
- 1 tablespoon chipotle pepper puree in adobo
- 1/4 cup chopped fresh cilantro
- 1/2 cup olive oil
- 1 tablespoon honey
- Salt and freshly ground pepper
- Gaufrettes:
- 2 cups peanut or canola oil
- 2 baking potatoes, like russets, washed and peeled
- Salt
- Green Chile Goat Cheese:
- 1 large poblano pepper, roasted, peeled, seeded and chopped
- 8 ounces goat cheese
- Salt and freshly ground pepper
Preparation
Step 1
For the Vinaigrette:
Combine vinegar, chipotle and cilantro in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste.
For the Gaufrettes:
Heat oil in a medium high-sided pan to 360 degrees F. Slice potatoes on a mandoline into gaufrettes. Fry the potatoes in batches until golden brown on both sides. Drain on a plate lined with paper towels and salt immediately.
For the Green Chile Goat Cheese:
Place chile and goat cheese in a food processor and process until combined. Season with salt and pepper.
Shrimp & Arugula:
Preheat oven to 400 degrees. In a bowl, combine the ancho chile powder, light brown sugar, chile de arbol, cinamon, and cumin, and set aside. In a medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively. Then, sprinkle the shrimp with the spice mixture on both sides. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through. Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste. Divide the seasoned arugula among 4 plates. Place 6 shrimp around the plate. Spread the gaufrettes with the Green Chile Goat Cheese and place along side each shrimp. Drizzle with more of the vinaigrette and chopped cilantro.