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Spicy Shrimp/GreenChile GoatCheese Salad




Source of Recipe


Recipe courtesy Bobby Flay, 2001


List of Ingredients




3 tablespoons ancho chile powder
1 tablespoon light brown sugar
1 teaspoon chile de arbol powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
24 large shrimp, shelled and deveined
Salt and freshly ground pepper
3 tablespoons olive oil
8 ounces arugula, washed and dried
Smoked Chile Vinaigrette, recipe follows
Gaufrettes, recipe follows
Green Chile Goat Cheese, recipe follows
Chopped Cilantro, for garnish



Recipe



Preheat oven to 400 degrees. In a bowl, combine the ancho chile powder, light brown sugar, chile de arbol, cinamon, and cumin, and set aside. In a medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively. Then, sprinkle the shrimp with the spice mixture on both sides. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through. Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste. Divide the seasoned arugula among 4 plates. Place 6 shrimp around the plate. Spread the gaufrettes with the Green Chile Goat Cheese and place along side each shrimp. Drizzle with more of the vinaigrette and chopped cilantro.

Smoked Chile Vinaigrette:
1/4 cup rice wine vinegar
1 tablespoon chipotle pepper puree in adobo
1/4 cup chopped fresh cilantro
1/2 cup olive oil
1 tablespoon honey
Salt and freshly ground pepper

Combine vinegar, chipotle and cilantro in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste.

Gaufrettes
2 cups peanut or canola oil
2 baking potatoes, like russets, washed and peeled
Salt
Green Chile Goat Cheese:
1 large poblano pepper, roasted, peeled, seeded and chopped
8 ounces goat cheese
Salt and freshly ground pepper

For the Gaufrettes: Heat oil in a medium high-sided pan to 360 degrees F. Slice potatoes on a mandoline into gaufrettes. Fry the potatoes in batches until golden brown on both sides. Drain on a plate lined with paper towels and salt immediately. For the Green Chile Goat Cheese: Place chile and goat cheese in a food processor and process until combined. Season with salt and pepper.