Red Fiery Shrimp

Serves

Six to eight people.

Hardware

• 5 qt. sauteuse pan

Ingredients

2 1/2	Tblsp		yellow corn meal
1 1/3	Tblsp		chipotle powder
1	Tblsp		ground cumin
1	Tblsp		ground cinnamon
5	Tblsp		good tequila
1	lb		yellow onions, chopped small
3	oz		garlic, minced
1			red habaneros, minced
			vegetable oil
2	cups		beer
2	cans		black beans (15 oz cans)
			salt
			black pepper, freshly ground
2	lbs		shrimp, 26-30 count, peeled and deveined

Procedure

1. Preheat the oven to 350F.


2. In a small bowl, whisk the corn meal, chipotle powder, cumin, cinnamon, and tequila into a thick paste; set aside.


3. Saute the onions until completely soft and just starting to turn brown.


4. Add the garlic and fresh chiles; cook for 1 minute, stirring constantly.


5. Add the cornmeal paste and cook for 1 minute, stirring constantly.


6. Add the beer and simmer, stirring as needed, until the mixture begins to thicken.


7. Add the beans, salt, and pepper; bring the mixture back to a steady simmer.


8. Bake, covered, for 50 minutes, stirring every 15 minutes to prevent the mixture from burning onto the bottom of the pot.


9. Mix in the shrimp and bake until the shrimp are just cooked, about 10 minutes.

Notes

I like chipotle powder for its smoky flavor but any red pepper will do. Remember that you can (and indeed should) make your own pepper powder with a coffe grinder (preferrably one reserved for spices).

I like habanero peppers for both their flavor and heat. Feel free to use your favorite fresh red (ripe) chile.

Use a dark-ish beer such as Sam Adams Boston Ale or Dos Equis Amber; you could also use a porter, but I wouldn’t recommend a stout.

See also Green Fiery Shrimp.

Rating

Difficulty: Very easy.

Time: About two hours.

Precision: 2.

Source

Adapted from “Southwestern Stewed Shrimp” in The Ultimate Shrimp Book, by Bruce Weinstein.