Spicy Shrimp and Green Chile Goat Cheese Salad

Total Time:
50 min
40 min
10 min

4 servings

  • 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
  • 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
  • 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
  • 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:
  • 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.

Green Chile Goat Cheese:
  • 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.

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