Grilled Shrimp with Padrón Peppers ~ Ancho Chile Spiked Compound Butter

Description

 

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

 

 

Method

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.

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.

See Recipe: Roasted Pepper Salsa

Notes

Makes 8 Skewers, Serves: 4 – 6