1 pound U-10 shrimp, head-on, tail-on, peeled and deveined salt 1/4 cup Aaron's Adobo Seasoning
vegetable oil 1/4 cup roasted poblano, peeled and cut into strips 1 cup Barbecue Shrimp Sauce- above
2 tablespoons Mexican oregano 1/4 cup Ancho-Anchovy Butter (recipe above) 2 lemons, for squeezing
chopped cilantro or micro cilantro, for garnish sliced French or ciabatta bread, toasted, for servin
Instructions
FOR AARON'S ADOBO SEASONING-
1.Heat a dry skillet over medium-low heat. Pour in
the cumin, coriander, fennel and mustard seeds
along with the pieces of pasilla and ancho chiles.
Toast, stirring constantly, until it's very
aromatic and just beings to smoke, about 3
minutes.2.Dump the mixture onto a plate and let it
cool to room temperature. Grind it to a fine
powder in a spice grinder or clean coffee
grinder.3.Put the powder in a large bowl and add
the oregano, onion powder, garlic powder and
paprika. Stir them really well to combine.4.Store
the adobo in an airtight container or resealable
plastic bag in a cool, dark place for up to a
month.
FOR THE BARBECUE SHRIMP SAUCE-
In a sauce pot, add the Worcestershire sauce and
bring to a simmer and let reduce by about half.
Add the garlic and the shrimp stock and continue
to reduce again by half. Skim the surface of any
impurities and then strain.
FOR THE ANCHO-ANCHOVY BUTTER-
1.Take the ancho chiles and steep in boiling water
for about 20 minutes, until rehydrated.2.In a
blender, add the anchovies, garlic and the
rehydrated chiles; puree into a paste. Whip the
paste into the softened butter until evenly
mixed.3.Roll up the butter in plastic wrap or
parchment paper and refrigerate (optional).
FOR THE SHRIMP-
1.Season the shrimp with salt and Aaron's Adobo
Seasoning. Heat a large sauté pan with vegetable
oil over medium-high heat. Add the shrimp and cook
on both sides until a nice sear is achieved but
the shrimp are not cooked all the way. Don't crowd
the pan; you should do this in small
batches.2.Remove the shrimp from the pan and rest
on a sheet tray.3.Add the roasted poblano strips
and sauté for a minute or two. Deglaze with the
Barbecue Shrimp Sauce and let come to a simmer.
Let the sauce simmer for about 2 minutes and add
the shrimp back to the pan.4.Add the Mexican
oregano and the Ancho-Anchovy Butter to the pan,
and stir in.
Serving
Suggestions
TO SERVE- Once the butter is emulsified and the shrimp are finished cooking, plate the shrimp in an entrée-sized bowl, topped with lots of the sauce,
Originally Submitted
10/12/2022
0 Out of 5 from
0 reviews
You can add this Mexican Barbecue Shrimp recipe to your own private DesktopCookbook.