Guajillo Cream, Diced Bacon, Lime, Chives
Chef Kyle Focken of Junebug | New Orleans, LA
Adapted by StarChefs | October 2026 | Photo: Will Blunt
INGREDIENTS
Guajillo Cream:
Yield: 2½ quarts
6 grams cumin seeds
10 grams coriander seeds
8 grams fennel seeds
3 tablespoons extra-virgin olive oil
10 cloves garlic, sliced
16 guajillo chiles, stemmed and seeded
3 sprigs rosemary
2 quarts heavy cream
Juice of 1 lime
To Assemble and Serve:
Yield: 1 serving
3 Gulf shrimp, head-on, tail-off, peeled and deveined
2 tablespoons diced bacon, rendered
Kosher salt
Ground black pepper
Lime juice
Lime wedge
Sliced chives
METHOD
For the Guajillo Cream:
In a pan over medium heat, toast cumin seeds, coriander seeds, and fennel seeds until fragrant. Add oil and garlic. Sweat until garlic is softened. Add chiles and rosemary. Toast until fragrant. Add cream. Reduce heat and let simmer 1 hour. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Pass through a fine-mesh sieve. Stir in lime juice. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Prepare and heat a binchotan grill. On a clean work surface, skewer each shrimp. Season with salt and pepper. Grill until cooked through. Set aside. In a small pot over medium heat, add rendered bacon. Once warmed through, add ½ cup Guajillo Cream. Season with lime juice and salt. Keep warm. Place grilled shrimp on a serving plate. Cover with warmed Guajillo Cream. Garnish with chives. Serve with lime.
