Recipes : Spicy Shrimp and Green Chile Goat Cheese Salad : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Spicy Shrimp and Green Chile Goat Cheese Salad
Recipe courtesy Bobby Flay, 2001

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

Directions
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.

Ingredients
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

Directions
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.

Ingredients
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

Directions
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.