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 Ancho
Honey
Roasted
Shrimp
with
Chimichurri
Sauce
By
Maralyn
Hill and
Brenda
Hill
‘The Tandem Tasters’
The Hill
Team is
in
Austin,
Texas
for a
meeting
and
staying
at the
Intercontinental
Stephen
F.
Austin
Hotel.
Naturally,
we
needed
to
discover
more
about
the
Executive
Chef
Patrick
Newman.
Since
one of
his
favorite
recipes
included
a
favorite
of ours,
shrimp,
we
persuaded
him to
share
his
recipes.
1 Pound
(8-12)
fresh
Shrimp,
peel and
butter-fly
leaving
tail on
3
Tablespoons
Ancho
puree*
2
Freshly
Squeezed
Limes
2
Freshly
Squeezed
Oranges
¼ Bunch
chopped
Cilantro
¼ Cup
Honey
3
Tablespoon
Sugar
1
Tablespoon
Cumin
1
Tablespoons
Dark
Chili
Powder
Kosher
Salt to
taste
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*Ancho Puree:
Reconstitute dry Ancho peppers in
boiling water, strain, then puree in
food processor.
Combine all seasonings in mixing bowl
and marinate shrimp before cooking.
Note - do not marinate very long as
it will cure the shrimp. In a hot pan
sauté shrimp on all sides for about 30
seconds, then toss with 2 tablespoons of
honey. Serve with chilled Chimichurri
sauce.
Chimichurri Sauce:
½ Bunch Parsley
½ Bunch Cilantro
3 Cloves of Garlic
2 Cups Olive oil
Dash Kosher Salt and White
Pepper to taste
Fresh Lime juice
Place all items in blender and
blend for one minute. If needed add
additional salt and lime juice to taste.
You can
read more about Chef Newman on the
http://whereandwhatintheworld.com
blog and the charm of the hotel.
Enjoy!
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.whereandwhatintheworld.com
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