Palm&Pine's Drunk Shrimp

Courtesy of Palm&Pine Chefs Amarys and Jordan Herndon

Yield: 2 servings

Ingredients

1 lb. large shrimp, peeled, deveined, detailed, leave heads on

½ oz. mezcal

½ cup shrimp stock

4 tbsp. chile compound butter*

1 ½ cup summer succotash**

1 lime, halved and grilled or bruléed

[Find a recipe for Palm&Pine's charred eggplant here.]

Instructions

1. Heat a pan to medium-high heat and sear the shrimp in a small amount of vegetable or canola oil. Season with salt.
2. When the shrimp are nearly done, pull the pan off the burner and pour in mezcal and shrimp stock. Return the pan to the heat.
3. When large bubbles form in the liquid, stir in butter over low heat to form an emulsified sauce.
4. Serve shrimp in sauce over succotash with lime.

For the Chile Compound Butter

1 lb. butter, softened

1 each dried chipotle, softened in hot water

1 each New Mexico Chile, softened in hot water

1 teaspoon cumin, toasted and ground

¼ cup cilantro, leaves and stems chopped

Instructions

Blend chiles with ¼ to 1/3 cup chile water in a blender.

Stir chile mixture, cumin, and cilantro into butter until completely mixed.

Chill or freeze for future use.

For the Summer Succotash

¼ cup onion, diced

¼ cup poblano pepper, diced

2 tsp. garlic, minced

½ cup corn, shucked and cut from the cob

½ cup okra, sliced 1/2" thick and seared in a cast iron

¾ cups cherry tomatoes, halved

½ cup canned yellow hominy

½ cup summer squash, diced

1 ½ tsp. smoked paprika

1 ½ tsp. cumin, toasted and ground

Kosher salt, to taste

Instructions

1. Sweat onions, poblano, and garlic in a large sauté pan over medium-low heat in enough cooking oil to coat the pan.
2. Turn up heat to medium-high and add a little more oil if the pan seems dry. Sear the remaining vegetables to desired doneness, seasoning with paprika, cumin, and salt.
3. Adjust seasoning to taste.

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