Chipotle Shrimp

Chipotle Shrimp
3.3 from 3 ratings
This recipe from chef Richard Sandoval of Maya Restaurant, located in New York City, features tequila flambéed shrimp with black bean purée, chipotle sauce, and a frisée salad. It's an impressive dish for any dinner party any time of year.
Chipotle Shrimp
  • 1/2 cup chopped bacon
  • 1 tablespoon lard or solid vegetable shortening
  • 1 cup chopped white spanish onion
  • 1 cup epazote leaves (optional)
  • 4 quarts chicken stock or water
  • 1/2 pound dried black beans
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup crema fresca
  • 1/2 cup chopped, seeded tomato
  • 2 canned chipotle chiles in adobo
  • 1 tablespoon chopped fresh cilantro
  • 1/4 cup chopped white spanish onion
  • 1-2 tablespoons honey, or to taste
  • 1/4 tablespoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 pound frisée, trimmed and cleaned
  • 2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • pinch of freshly ground black pepper
  • 2 tablespoon butter
  • 1 teaspoon canola oil
  • 20 jumbo shrimp (eleven per pound), peeled with tails intact and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon tequila
  • grated cotija cheese or parmesan, for garnish
  1. In a large pot, heat the bacon and lard until the lard is melted and the bacon begins to render a little fat. Add the chopped onion and epazote leaves, if using, and sauté until the onion is softened, 10-15 minutes.
  2. Carefully add the stock. Cover and bring to a boil. Add the beans. Reduce the heat and simmer, covered, until the beans are very tender, about 2 hours. The beans should be soupy — you should have about 13 cups liquid. Season with the salt and pepper.
  3. In a blender or food processor, purée the black beans, adding the black bean cooking liquid or chicken broth as needed for desired consistency. (A good proportion is 1/3 cup of liquid to 1 cup of cooked beans.) You can store in the refrigerator for up to 3 days.
  4. In a food processor or blender, combine all of the sauce ingredients. Blend into a smooth purée. Add more honey, to taste. Using the back of a ladle or rubber spatula, force the sauce through a medium-mesh sieve placed over a bowl. This sauce can be stored for up to 3 days, tightly covered, in the refrigerator.
  5. In a medium-sized bowl, toss together all of the ingredients. Set aside.
  6. Preheat the oven to 350 degrees.
  7. In a large ovenproof skillet, heat the butter and oil over medium heat. Season the shrimp with the salt and pepper. Add the shrimp to the skillet and add the tequila. Carefully tilt the skillet to ignite the tequila, and when the flames die out, stir in ¼ cup of the chipotle sauce.
  8. Place the skillet in the oven and bake until the shrimp are curled and cooked through, about 2 minutes. Be careful not to overcook the shrimp, which is easy to do. Meanwhile, reheat the sauce over medium heat.
  9. In the center of each of 4 dinner plates ladle a quarter of the remaining chipotle sauce. Place 1 tablespoon of the black bean purée in the center. Arrange the 5 shrimp, standing up, spoke-fashion, on top of the black bean purée. Top with the frisée salad. Decorate the plate with cotija cheese, if using.