CHIPOTLE LIME & ROASTED TOMATILLO SAUCE CHORIZO SHRIMP GUMBO

INGREDIENTS:

Gumbo:

  • 1 tsp chipotle chile in Adobe sauce
  • 1 tsp lime grated rind
  • 3/4 tsp chicken base
  • 1/2 tsp ground cumin
  • 2 garlic cloves, minced and divided
  • 8 oz roasted fresh tomatillos
  • 1 medium onion, quartered
  • 1/4 cup fresh cilantro, chopped
  • 1 Tbsp fresh lime juice
  • 1 fresh jalapeño, chopped
  • 1 tsp paprika ¼ tsp cayenne
  • 6 oz hard chorizo, chopped into1-inch-thick slices
  • 6-8 large Gulf shrimp, peeled and deveined
  • salt

Rice:

  • 2 large poblano peppers, roasted and chopped
  • ½ cup chopped fresh cilantro, plus a few leaves
    for garnish
  • 2 cloves garlic
  • 2 cups water or chicken broth
  • 1/3 cup vegetable oil
  • 2 cups U.S. grown long-grain white rice, rinsed
  • 1-2 jalapeño peppers, stemmed, seeded and minced
  • salt and freshly ground black pepper
DIRECTIONS: 

GUMBO:
1.Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the chipotle lime sauce mixing lime rind, chicken base and cumin.

2. For the gumbo base, discard husks and stems from tomatillos. Place tomatillos, lime juice and pepper in a food processor; pulse until tomatillos are coarsely chopped. Add onion, cilantro and salt;
pulse until combined, add paprika, cayenne and remaining garlic.

3.In stock pot, add drizzle of olive oil, heat and add chorizo sausage. Cook for 3-4 minutes on medium-high heat. Once cooked, stir in shrimp and reduce heat to low. Stir with a wooden
spoon. Add chipotle lime sauce to stock pot with chorizo and shrimp and simmer for 5-10 minutes.

4. Serve immediately, sprinkled with scallions, and serve with
Arroz verde.

ARROZ VERDE:
1.Adjust an oven rack to the middle position and preheat oven to 350 degrees.

2. In a food processor or blender, blend the poblanos, cilantro, garlic and water.

3. Heat the oil in a Dutch oven or a 3-quart saucepan until shimmering. Add the rice and sauté, stirring frequently, until light golden in color,
about 10 to 15 minutes.

4. Add jalapeños (if using) and stir until fragrant, about 15 seconds. Stir in poblano purée and 1 teaspoon salt. Bring to a boil.

5. Cover and bake (or transfer to a baking dish and cover) until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time. Fluff rice with a fork. Season to taste with salt and pepper and garnish with reserved cilantro leaves if desired.

Share on facebook