Chef Sue Torres of
Sueños—New
York, NY
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Avocado, black bean and pineapple
- ½ cup black beans, cooked
- 1 Hass avocado, diced
- ½ cup pineapple, diced
- ¼ cup cured red onions (recipe follows)
- 1 Tablespoon cilantro puree (recipe follows)
- 1 Tablespoon chipotle sauce (recipe follows)
- 1 ½ Tablespoons fresh-squeezed lime juice
- Coarse salt and pepper to taste
Tequila flamed shrimp:
- Oil
- Salt and pepper
- 2 cups rock shrimp
- 1 Tablespoon garlic, minced
- ¼ cup tequila
- 1 Tablespoon chipotle, pureed
- Juice of 1 lime, to taste
- 1 Tablespoon butter
Cured red onions:
- 2 red onions, thinly sliced
- 2 cups lime juice,
- ¼ habañero chile, minced
- Coarse salt, to taste
Cilantro puree:
- 1 cup cilantro, washed and packed
- ¼ cup fresh squeezed lime juice, fresh squeezed
- 1 cup vegetable or corn oil
- 2 cloves garlic, roasted
- ¼ cup onion, roasted
- Coarse salt, to taste
Chipotle pepper sauce:
- 2 cloves garlic, minced
- 2 Tablespoons shallots, minced
- 2 ½ Tablespoons chipotle puree
- 2 red peppers, roasted, peeled, seeded and diced
- ¾ cups fresh squeezed limejuice
- 1 cup vegetable or corn oil
- Salt and pepper, to taste
Method:
For avocado, black bean and pineapple:
Combine all ingredients in a stainless steel bowl.
For tequila flamed shrimp:
Heat a sauté pan over high heat. Coat the bottom of the
pan with corn or vegetable oil. Season the shrimp with salt and
black pepper and add to hot oil along with the garlic. Toss the
shrimp in the pan. Pull the pan away from the fire and add the
tequila. Place the pan over the open flame tilting the pan to
catch fire. Move the pan around over the flame until the fire
stops. Add the remaining ingredients and reduce for 1 minute.
For cured red onions:
Place the sliced onions in a small container and pour the limejuice
on top.
Add the salt and chile and mix. Cover tight and let sit in the
refrigerator for three days.
For cilantro puree:
In a blender puree everything but the oil. With blades running,
add oil in slow stream.
For chipotle pepper sauce:
In a blender, puree first five ingredients. With blades running,
add oil in a slow stream. Season to taste with salt and pepper.
