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Grilled Shrimp Skewers with Padrón Peppers ~ Ancho Chile Spiked Compound Butter

greenwhichfreepress.com
makes 8 skewers

Ingredients
  • 24 large shrimp, peeled and deveined, tail left on (about 2 pounds)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt & pepper
  • 16 padrón peppers, cleaned
  • 4 tablespoons unsalted butter, organic, room temperature
  • ½ large ancho chile, soaked in boiling water, 2 T. when chopped
  • ½ teaspoon jalapeño, minced
  • 1 teaspoon red onion, peeled and minced
  • 1 teaspoon fresh garlic, peeled and minced
  • ½ teaspoon lime rind, finely grated
  • ⅛ teaspoon sea salt
  • lime wedges, for garnish

Picture
Preparation
Soak 8, 10″ wooden skewers in water for 1 hour, so they will not burn.

Make Compound Butter and Roasted Pepper Salsa (can make in advance.)

Shrimp Skewers:
Add shrimp to a bowl to fit, add smoked paprika, cumin, salt & pepper and mix in to coat.

Make Skewers:
Place one shrimp through the skewer followed by a pardon pepper, shrimp, pardon pepper and shrimp. Continue making 8 skewers, place them on a tray.

Heat an outdoor grill, or indoor grill pan to medium-high heat.

Using 1/4 of the compound butter, cut it into bits and mix into the shrimp skewers.

Brush grill with some neutral oil, grill skewers until dark and blackened on the first side, about 3 minutes. The butter will help to caramelize.

Turn over with tongs, and cook in the second side until the peppers are charred, and the shrimp is firm and cooked through, about 3 minutes more. Remove to a platter.

Top with extra thin slices of Compound Butter (it will melt into the warm shrimp and form a sauce), and some Roasted Pepper Salsa.
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Garnish with lime slices and fresh herbs- parsley, cilantro and oregano.

Compound Butter:
In a small bowl, cream the butter with a fork.
Drain the ancho chile from the water and mince with a knife, and mash into a puree. Add the puree to the butter with the jalapeño, red onion, garlic, lime rind and salt. Mix well with the fork, creaming the mixture until all incorporated.
Cut a 8″ piece of waxed paper, add the butter to the center. Pat down and roll into a cylinder. Twist the ends and freeze for 30 minutes, then refrigerate until needed.

Roasted Pepper Salsa
  Ingredients
  1. ½ cup roasted peppers – all colors, roasted, or blistered-grilled, medium chop
  2. ¼ cup ripe tomatoes, medium chop
  3. 1 teaspoon fresh jalapeño, or spicier serrano chiles, minced
  4. 1 tablespoon fresh parsley, or cilantro, chopped
  5. ½ teaspoon lime juice
  6. ⅛ teaspoon sea salt
  7. 1 pinch fresh cracked black pepper
  8. 1 pinch natural cane sugar
Directions
  1. Mix all ingredients together. Let stand to blend the flavors.
    Refrigerate in an airtight glass container, bring to room temperature when using.
    Makes: 3/4 cup


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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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