Chipotle Shrimp With Creamy Masa Polenta Recipe by HE COOKS®
Cooking Instructions 45 minutes 1 Rehydrate the Chipotle Peppers: Place the dried chipotle peppers in a bowl and cover with the boiling water. Let them soak for 20 minutes until soft. Remove the stems and seeds, then blend with a few tablespoons of the soaking liquid until smooth. 2 Season and Sear the Shrimp: Pat the shrimp dry and season with salt and ground black pepper. Heat the avocado oil in a large skillet over medium-high. Sear the shrimp for about 1–2 minutes per side until just golden and barely cooked through. Remove and set aside. 3 Build the Sauce: Lower the heat to medium. Add the shallot and garlic to the same pan, and sauté until soft, 1-2 minutes. Stir in the cumin, paprika, and brown sugar. Let bloom for 30 seconds. Add the blended chipotle paste, crushed tomatoes, vinegar, and lime juice. Simmer for 10–15 minutes until slightly thickened. 4 Finish the Shrimp: Return the shrimp to the sauce and gently simmer for 2–3 minutes until just cooked through. Stir in the butter and most of parsley and oregano. Adjust seasoning to taste. 5 Make the Masa Polenta: In a saucepan, bring the vegetable broth to a simmer. Whisk in the masa harina gradually to prevent lumps. Lower the heat and cook, stirring often, until the mixture is thick and creamy, 10–12 minutes. Stir in the cream, butter, and salt to taste. 6 Plate and Serve: Spoon a base of masa polenta into bowls. Top with shrimp and plenty of sauce. Garnish with toasted pepitas and more fresh herbs. 1 Rehydrate the Chipotle Peppers: Place the dried chipotle peppers in a bowl and cover with the boiling water. Let them soak for 20 minutes until soft. Remove the stems and seeds, then blend with a few tablespoons of the soaking liquid until smooth. 1 Rehydrate the Chipotle Peppers: Place the dried chipotle peppers in a bowl and cover with the boiling water. Let them soak for 20 minutes until soft. Remove the stems and seeds, then blend with a few tablespoons of the soaking liquid until smooth. 2 Season and Sear the Shrimp: Pat the shrimp dry and season with salt and ground black pepper. Heat the avocado oil in a large skillet over medium-high. Sear the shrimp for about 1–2 minutes per side until just golden and barely cooked through. Remove and set aside. 2 Season and Sear the Shrimp: Pat the shrimp dry and season with salt and ground black pepper. Heat the avocado oil in a large skillet over medium-high. Sear the shrimp for about 1–2 minutes per side until just golden and barely cooked through. Remove and set aside. 3 Build the Sauce: Lower the heat to medium. Add the shallot and garlic to the same pan, and sauté until soft, 1-2 minutes. Stir in the cumin, paprika, and brown sugar. Let bloom for 30 seconds. Add the blended chipotle paste, crushed tomatoes, vinegar, and lime juice. Simmer for 10–15 minutes until slightly thickened. 3 Build the Sauce: Lower the heat to medium. Add the shallot and garlic to the same pan, and sauté until soft, 1-2 minutes. Stir in the cumin, paprika, and brown sugar. Let bloom for 30 seconds. Add the blended chipotle paste, crushed tomatoes, vinegar, and lime juice. Simmer for 10–15 minutes until slightly thickened. 4 Finish the Shrimp: Return the shrimp to the sauce and gently simmer for 2–3 minutes until just cooked through. Stir in the butter and most of parsley and oregano. Adjust seasoning to taste. 4 Finish the Shrimp: Return the shrimp to the sauce and gently simmer for 2–3 minutes until just cooked through. Stir in the butter and most of parsley and oregano. Adjust seasoning to taste. 5 Make the Masa Polenta: In a saucepan, bring the vegetable broth to a simmer. Whisk in the masa harina gradually to prevent lumps. Lower the heat and cook, stirring often, until the mixture is thick and creamy, 10–12 minutes. Stir in the cream, butter, and salt to taste. 5 Make the Masa Polenta: In a saucepan, bring the vegetable broth to a simmer. Whisk in the masa harina gradually to prevent lumps. Lower the heat and cook, stirring often, until the mixture is thick and creamy, 10–12 minutes. Stir in the cream, butter, and salt to taste. 6 Plate and Serve: Spoon a base of masa polenta into bowls. Top with shrimp and plenty of sauce. Garnish with toasted pepitas and more fresh herbs. 6 Plate and Serve: Spoon a base of masa polenta into bowls. Top with shrimp and plenty of sauce. Garnish with toasted pepitas and more fresh herbs. 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