Elote Cafe Chimayo Shrimp

Ingredients

Chimayo Marinade

• 1/4 cup orange juice
• 2 tablespoons lime juice
• 2 cups olive oil
• 10 garlic cloves, peeled
• 1 cup onion, chopped
• 1 tablespoon oregano
• 2 teaspoon fennel seed
• 4 tablespoons Chimayo chile powder
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon honey*

Shrimp

• 1 pound shrimp, cleaned, shelled and deveined
• 1 1/2 cup Chimayo Marinade
• 1 cup white wine
• 2 tablespoons rice oil
• 4 tablespoons unsalted butter
• Good country bread, toasted (to sop up sauce)
• Chopped cilantro, to taste (garnish)
• Lime wedges (garnish)

Instructions

Chimayo Marinade

1. Put all ingredients into a blender and blend until smooth. It might take some time to break up those seeds.
2. Refrigerate.

Shrimp

1. Coat the shrimp with marinade and set aside them for at least 1 hour. You only need enough of the marinade to coat the shrimp. Reserve the remaining marinade to finish the dish.
2. Coat a large sauté pan (one 12 inch pan or two 8 inch pans) with the rice oil. Place over medium-high heat. When the pan is very hot, add marinated shrimp. Do not overcrowd the pan or it will steam the shrimp, not sear it. Sear shrimp on both sides then add wine. Shake the pan to release any stuck-on bits and reduce by half very quickly.
3. Add remaining marinade and cook 30 seconds more, shaking and stirring.
4. Lastly, turn off the heat and add the butter in chunks. Continue shaking and stirring to thicken sauce slightly.
5. Divide into bowls, depending on how many you want to serve. Sprinkle with cilantro and serve with toast and lime wedges.

Notes

* Dip your spoon into oil. The honey will slide right off - no muss, no fuss.

Attribution

Chef Jeff Smedstad, Elote Cafe, 350 Jordan Road, Sedona, Arizona