PAN-ROASTED GULF SHRIMP WITH BROWN-BUTTER VINAIGRETTE AND CHORIZO-HOMINY STEW

Prep Time: 1 Hour
Yields: 4 Servings

Comment:
In addition to being a great coating, masa doubles as a wonderful thickening and flavoring agent. In this recipe, masa and whole hominy are used to create a wonderful Spanish-style shrimp dish from the Gulf of Mexico.

Ingredients for Chorizo-Hominy Stew:
1 cup hominy
½ cup fresh chorizo sausage, removed from casing
3 tbsps extra-virgin olive oil
1 cup minced onions
⅛ cup thinly sliced garlic
1 tsp dried marjoram
¼ tsp cumin
½ tsp dried oregano
1½ tsps smoked paprika
¼ tsp minced fresh Tabasco pepper
1½ cups chicken stock
¾ cup (¼-inch) diced sweet potatoes
1 tbsp masa
1 cup water
¼ cup (¼-inch) diced yellow bell pepper
¼ cup (¼-inch) diced red bell pepper
3 tbsps tomato purée
¼ tsp salt
⅛ tsp black pepper
1 tsp chopped parsley

Method for Chorizo-Hominy Stew:
In a Dutch oven, heat olive oil over medium-high heat. Add chorizo and sauté until slightly browned. Add onions, garlic, marjoram, cumin, oregano, paprika and Tabasco pepper. Sauté until onions are translucent and spices are fragrant. Add stock and sweet potatoes. Bring to a rolling boil, reduce to simmer and cook until potatoes become slightly tender. In a small bowl, combine masa with 1 cup water. Add hominy to pot along with yellow and red bell peppers, tomato purée and masa combination. Bring mixture to a simmer and cook 10–15 minutes. Season with salt and pepper then add parsley. Remove from heat and keep warm.

Ingredients for Shrimp in Brown-Butter Vinaigrette:
12 (16–20 count) shrimp, peeled, deveined and head-on
¼ pound unsalted butter
½ cup sherry vinegar
½ cup diced shallots
1 tbsp fresh chopped rosemary
½ tsp dried oregano
1½ tsps smoked paprika
juice of 2 oranges
2 tbsps lime juice
2 tbsps honey
½ tsp black pepper
cayenne pepper to taste
salt and black pepper to taste
1 tbsp fresh chopped parsley
zest of 2 oranges

Method for Shrimp in Brown-Butter Vinaigrette:
In a heavy-bottomed saucepan, heat butter over medium heat until melt completely. Increase heat to medium-high and cook until butter solids begin to brown around the edges of saucepan. Do not blacken. Add shrimp and sauté 1 minute. Add shallots, rosemary, oregano and smoked paprika then cook until shrimp are pink and curled. Using a slotted spoon, remove shrimp and set aside to keep warm. Into the saucepan, add sherry vinegar, orange juice, lime juice, honey, black pepper and cayenne pepper. Bring to a simmer and reduce mixture slightly. Return shrimp to saucepan, heat through and coat thoroughly with vinaigrette. Season to taste using salt and black pepper. To serve, divide chorizo-hominy stew evenly among 4 (6-ounce) soup bowls. Place 3 shrimp each on top of the stew and ladle vinaigrette over. Garnish with parsley and orange zest.