Serves 6 People

30 each    Texas Shrimp, Wild Caught
As Needed    Kosher Salt
As Needed    Shrimp Seasoning (See Recipe Below)
6 each        Texas Corn Bread – “tamale” (See Recipe Below)
24oz        Seafood-Chipotle Salsa Roja (See Recipe Below)
6oz        Crema Fresca
3-wt oz        Texas Micro Cilantro
2-wt oz        Texas 10-15 Onion Thinly Sliced
2oz        Olive Oil
½ each        Lime Juice, Freshly Squeezed

1. Season shrimp with salt, shrimp seasoning.
2. In a sauté´ pan add oil and sear shrimp over medium high heat for 2-3 minutes and set aside.
3. Place tamale in center of the plate and pool salsa roja around the tamale, arrange shrimp around.
4. In a small mixing bowl combine cilantro, onions, limejuice, and olive oil.
5. Garnish with a cilantro mixture and crema fresca.

Texas Corn Bread
*Yields 6 cups

1 cup        Yellow Cornmeal
½ cup        Masa Harina (Maseca Brand)
¼ cup        All Purpose Flour
2 teaspoons    Kosher Salt
1 ½ teaspoons    Baking Powder
1 tablespoon    Granulated Sugar
1 cup        Corn, Shucked
1 teaspoon    Arbol Chile Powder
1 each        Eggs, Separated
1 ¼ cups    Buttermilk
¼ cups        Sour cream
1 cup        Poblanos, Small Diced
½ cup        Onions, Small Diced
4 tablespoons    Unsalted Butter, Diced

1. Preheat oven to 350 degrees.
2. In the first mixing bowl, combine cornmeal, masa harina, flour, salt, baking powder, arbol chile powder, cascabel chile powder, and sugar. Mix well.
3. In a standard mixing bowl, combine egg yolks, buttermilk, sour cream, poblano peppers, onions and corn.  Mix well.
4. In first mixing bowl, create a well and pour mix from second mixing bowl into the well. Fold Mixture together.
5. In a third standard mixing bowl hand beat egg whites until fluffy. Add butter and mix well.
6. Add egg white mix to the batter and fold together.
7. Pour batter into a casserole dish that is greased and place in oven. Cook for 25 minutes.
8. After cooking is complete, let the cornbread cool. Crumble the cornbread.

Seafood-Chipotle Salsa Roja
    *Yields 40oz (5 cups)

2 cups        Onions, Large Dice
2 cups        Carrots, Large Dice
2 cups        Celery, Large Dice
1 cup        Fennel Bulb, Chopped
4 fl oz        Olive Oil
12 count    Garlic Cloves
1 lb 8 oz    Shrimp Shells
1 lb 8 oz    Lobster Shells
1 lb 8 oz    Crab Shells
1 cup        Tomato Paste
12 each     Roma Tomatoes, Halved
3 cups        White Wine
2 gallons    Water
8 fl oz        Pernod
6 sprigs    Fresh Thyme
6 sprigs    Fresh Oregano
6 each        Bay Leaves
1 tablespoon    Saffron
2 teaspoons    Kosher Salt
3 oz         Chipotle Puree

1. Sauté´ onions, carrots, celery, and fennel in the oil until caramelized. Add the garlic and continue to sauté´ for one minute.
2. Add shrimp, lobster, and crab shells and cook for 2 minutes. Add the tomato paste and tomatoes and cook for 10 minutes. Add the wine, water, pernod, thyme, oregano, and bay leaves and simmer for 1 to 1 ½ hours. Strain the stock, return to the pot, add saffron and reduce by 2/3.
3. Add chipotle and salt. Reserve for later use.

Shrimp Seasoning
    *Yields 2 cups

1 cup        Cascabel Peppers
1 cup        Arbol Pepper
 
BUEN PROVECHO