From: Chef Jeff Bolton, Kachina Southwestern Grill, Westminster, CO. Yield: 8 to 10 servings. Dish Ingredients: 30 shrimp (16/20, peeled and de-veined; see recipe below) 3 cups blue corn waffle batter (3/4 cup per waffle; see recipe below) 1 cup corn & poblano salsa (see recipe below) 1 cup heavy cream or chicken stock 6 oz. chipotle butter (see recipe below) as needed, vegetable spray Marinated Shrimp (yields 6 servings): 30 peeled and deveined shrimp 2 tsp. crushed red ...
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