Shrimps, Soups, and Stews

As the most frequently eaten seafood in the U.S., shrimp needs no introduction but rather an expanded book of recipes to grow even more popular. In Mexico, where shrimp is served everywhere from rickety seaside stands to white tablecloth restaurants, inspiration abounds. We’ve taken two distinctly delicious paths to tap into shrimp’s big-time appeal with an authentic Hispanic touch.

Huitlacoche, a corn mushroom or Mexican truffle may be inelegantly known as a fungus that grows on corn ears as they ripen, but it has become a sought-after ingredient appearing on the menus of fine restaurants across the country. It can be used wherever a mushroom is called for – in soups, salads, tamales, stews, corn patties and quesadillas. An added bonus is its strong nutritional creds: abundant amounts of the beneficial amino acid lysine, more cholesterol reducing beta-glucens than oatmeal, and more protein than most of the mushroom family.

Huitlacoche Shrimp

INGREDIENTS

6 oz Shrimp White Raw Headless Shell On, Sauté 2 oz Seasoning Blend Parsley Celery, Yellow Onion, Green Bell Pepper, Red Pepper 1/8 oz Huitlacoche 2 oz Tequila 2 oz Scallion, cut on bias 2 oz Heavy Whipping Cream 2 oz Sweet Cream Butter, dice

SUB-RECIPE: Roasted Poblano Grits

5 lb Grits Corn Enriched, Boil 2 lb Bacon Slice, Crisp. Retain Fat 2 lb Heavy Whipping Cream 8 oz Chicken Base, make 64 oz 2 lb Pasilla Poblano Chili Pepper, Char, Deseed, Dice 16 Ea Corn Cob, Char. 6 oz Creole Seasoning 3 lb Cream Cheese Loaf

PREPARATION

Heat 6 oz Grits. Season shrimp and dry. No Moisture!

Saute the trinity (celery, bell peppers, and onion) in bacon fat for 2 minutes. Add the Huitlacoche. Add the seasoned shrimp. Flip after 60 seconds. Deglaze with splash of tequila. Stir in heavy cream. Stir briskly. When you see small bubbles, add the butter. Turn down heat.

Mold the grits and plate in center. Remove the shrimp. Pour sauce around the grits. Place Shrimp around the grits. Tail up. Garnish with freshly cut green onions on the bias.