Camarones Pampano

RH Staff

From: Executive chef Richard Sandoval and chef de cuisine, Josefina Santacruz, Pampano, New York.

Yield: 4 servings.

TOMATO BROTH:
2 cups chicken stock
1/2 Spanish onion
4 tomatoes
1 serrano chile, chopped
1 garlic clove
2 Tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

STUFFED ANAHEIM CHILES:
4 Anaheim chiles
3 cups vegetable oil
as needed, ice cold water
12 oz. soft goat cheese
2 Tbsp. fresh cilantro, chopped
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

SHRIMP:
20 U-15 Authentic Mexican Shrimp, shelled, deveined and tail on
2 Tbsp. canola oil
1/2 tsp. salt
1/8 tsp. freshly ground black pepper

* * *

1 Tbsp. oil
2 plum tomatoes, cored and diced
1/4 Spanish onion, diced (about 2 oz.)
1 small red bell pepper, julienne
1 small yellow bell pepper, julienne
1 small chile poblano, julienne
1 small serrano chile, finely chopped
1 tsp. sherry vinegar
as needed, salt
as needed, freshly ground black pepper
2 Tbsp. fresh cilantro, chopped

For tomato broth: In small saucepan, combine stock, onion, tomatoes, serrano chile, garlic, lime juice, salt and pepper. Simmer for 20 minutes. Pour into a blender and purèe.

For stuffed Anaheim chiles: Place oil in saucepan. Heat the oil to frying temperature (350°F). Have ice cold water in a bowl ready. Dip the chiles in the hot oil and leave for a few seconds until they start to blister. Remove and place in ice cold water. Take the chiles out one by one and peel (the skin will come off easily). Make a slit lengthwise in the middle, remove the stem, seeds and veins, leaving the chiles whole. Mix goat cheese with the cilantro, salt and pepper and stuff the chiles. Set aside. While cooking shirmp/finishing sauce, place chiles in a preheated 350°F oven for 7 minutes until cheese is melted.

For shrimp: Season Authentic Mexican Shrimp with salt and pepper. Heat the oil in a sautè pan and sautè the shrimp, turning when the bottom side is pink. Cook for approximately 4 minutes until opaque. Remove and set aside in a warm place.

To finish sauce: Heat a skillet and add the oil. When it's smoking, add onion, tomatoes and peppers. Season with salt, turn occasionally so the vegetables don't burn. When partially cooked, add serrano chile if desired; sautè lightly and add tomato broth. Let simmer for 2-3 minutes. Adjust seasoning; add sherry wine vinegar and cilantro.

To serve: In the center of each of 4 large, shallow soup bowls, using tongs, divide the peppers and vegetables equally. Using a spoon, divide the remaining broth amongst the bowls. Carefully place the Anaheim chile in the center of the plate. Arrange the shrimp, 5 on each plate, around the chile. If desired, garnish the rim of the bowls with powdered chile.

Photo Credit - Mexican Shrimp Council