Spicy Shrimp and Green Chile Goat Cheese Salad

  • Total: 50 min
  • Prep: 40 min
  • Cook: 10 min
  • Yield: 4 servings
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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

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

Directions

  1. 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. 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

  1. 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.

Green Chile Goat Cheese:

  1. Place chile and goat cheese in a food processor and process until combined. Season with salt and pepper.
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