Recipe: Sammy’s tequila shrimp

Recipe provided by Cabo Wabo Cantina

Sunday, May 10, 2015 | 2 a.m.

Tequila lovers can satisfy their appetite with this shrimp dish featuring Cabo Wabo’s signature tequila-lime sauce served over Mexican dirty rice. At the restaurant, it would cost $24.95, but with a little time and lots of ingredients, home chefs can make it, too.

Steps 1 & 2: Chipotle paste & butter

Ingredients

1/2 oz olive oil

4 large garlic cloves

8 dry chipotle chiles

1 tsp kosher salt

2 cups water

4 oz piloncillo (Mexican dark brown sugar)

Directions

1. In a small saucepan, fry the garlic gloves in olive oil until they are golden brown. Add the chipotle chiles and continue to fry until the chiles are plump.

2. Add the kosher salt and piloncillo. Bring the mixture to a boil and allow it to simmer for about 30 minutes until it takes on a light syrup consistency.

3. Let the mixture cool for about 30 minutes and place it in a small food processor or blender. Blend until it’s in puree form and has a thick, pasty consistency. Place the chipotle paste in the refrigerator to cool.

To make the butter:

Ingredients

6 oz unsalted soft butter

3 tbsp chipotle paste

Directions

Place the soft butter and chipotle paste in a mixing bowl and mix by hand until evenly blend

Step 3: Tequila shrimp

Ingredients

1 oz olive oil

10 shrimp

1 oz. sliced garlic

3 chile arbol peppers

8 oz tequila-white wine mix (4 oz each)

2 oz chipotle butter

1 oz cilantro

1 lime

Directions

1. Season the shrimp with kosher salt and pepper in a bowl. Heat a pan with olive oil.

2. When the pan is extremely hot, place three chile arbol peppers in it with the shrimp. Sear and sauté the mixture.

3. When the shrimp is half cooked, toss in the cilantro and deglaze the shrimp with the tequila-wine mixture.

4. Add in the chipotle butter and continue cooking. Reduce the mixture by half. Once it has cooled, lightly squeeze fresh lime on top.

Step 4: Mexican dirty rice with cotija cream sauce

For the cream sauce

Ingredients

1 tsp olive oil

1 tbsp chopped garlic

2 tbsp diced white onion

2 cups heavy cream

1/2 tsp white pepper

3/4 cup grated Cotija cheese

Directions

1. In a small saucepan, sauté the garlic and onions in olive oil. Add heavy cream and bring to a slow boil; simmer for 15 minutes.

2. Whisk in the white pepper and Cotija cheese and simmer for an additional 5 minutes, stirring constantly so the cheese does not stick to the bottom.

3. Place the mixture in a blender and puree for 10 to 15 seconds.

For the rice

Ingredients

4 oz cooked white rice

4 oz cotija cheese cream sauce

2 oz grilled corn

3 oz Oaxaca cheese, shredded

2 oz roasted Poblano peppers

2 oz roasted Red Bell peppers

1 oz chopped cilantro

Directions

Place all of the ingredients except the Oaxaca cheese in a 10-inch Teflon pan. Cook the mixture until the rice has absorbed 80 percent of the cheese sauce. Turn off the heat and fold in the Oaxaca cheese.