Carrie DeMay
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
- Heat a pan to medium-high heat and sear the shrimp in a small amount of vegetable or canola oil. Season with salt.
- 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.
- When large bubbles form in the liquid, stir in butter over low heat to form an emulsified sauce.
- 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
- Sweat onions, poblano, and garlic in a large sauté pan over medium-low heat in enough cooking oil to coat the pan.
- 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.
- Adjust seasoning to taste.