Of all the recipes that I have this one is by far the most requested. Its easy to make, and when done with good ingredients is really hard to beat. Its great by itself, as tacos with slaw, or over rice.
I "discovered" the dish this recipe is based on when Naomi and I stopped for dinner in the small town of Cuba, New Mexico on our way to Albuquerque from Chaco Canyon. We stumbled onto the most unbelievable appetizer, 6 shrimp, sauteed with piñon in an rich, slightly sweetened chile oil. After a period of trail and error I came up with a recipe that takes its inspiration from the flavors in that dish, but has been built to serve as a stunning main dish, perfect for a dinner party. A simple combination of shrimp, piñon nuts (pine nuts) honey, olive oil, New Mexico chile powder and cream, this dish can be an extraordinary experience. Save your very best chile powders and olive oil for this recipe, as it offers a chance to truly showcase the complexities and richness of your finest ingredients.
Shrimp with Red Chile and Piñon Nuts
Ingredients:
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Directions:
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