Camarones Pampano

Serves 4

Ingredients:

Tomato Broth:

2 cups chicken stock
1/2 Spanish onion
4 tomatoes
1 serrano chile, chopped
1 garlic clove
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Stuffed Anaheim Chiles:

4 Anaheim chiles
3 cups vegetable oil
ice cold water
12 ounces soft goat cheese
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Shrimp:

20 U-15 Ocean Garden Authentic Mexican Shrimp, shelled, deveined and tail on
2 tablespoons canola oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

To Finish the Sauce:

1 tablespoon oil
2 plum tomatoes, cored and diced
1/4 Spanish onion, diced (about 2 ounces)
1 small red bell pepper, julienned
1 small yellow bell pepper, julienned
1 small chile poblano, julienned
1 chile serrano, finely chopped
salt
freshly ground black pepper
1 teaspoon sherry vinegar
2 tablespoons fresh cilantro, chopped

Preparation:

For the Tomato Broth:

In a small sauce pan, combine stock, onion, tomatoes, serrano chile, garlic, lemon juice, salt and pepper. Simmer for 20 minutes. Pour into a blender and purée.

For the Stuffed Anaheim Chiles:

Place oil in a sauce pan. Heat the oil to frying temperature (350 F). Have ice cold water in a bowl ready. Dip the chiles in the hot oil and leave for a few seconds until they start to blister. Remove and place in ice cold water. Take the chiles out one by one and peel (the skin will come off easily).

Make a slit lengthwise in the middle, remove the stem, seeds and veins, leaving the chiles whole. Mix the goat cheese with the cilantro, salt and pepper and stuff the chiles. Set aside. While cooking shrimp/finishing sauce, place chiles in a preheated 350 degree oven for 7 minutes until cheese is melted.

For the Shrimp:

Season Authentic Mexican Shrimp with salt and pepper. Heat the oil in a sauté pan and sauté the shrimp, turning when the bottom side is pink. Cook for approximately 4 minutes until opaque. Remove and set aside in a warm place.

To Finish the Sauce:

Heat a skillet, add the oil and when it’s smoking, add the onion, tomato and peppers. Season with salt, turn occasionally so the vegetables don't burn. When partially cooked, add serrano chile if desired, sauté lightly and add tomato broth. Let simmer for 2 to 3 minutes. Adjust seasoning, add sherry wine vinegar and cilantro.

To Serve:

In the center of each of 4 large, shallow soup bowls, using tongs, divide the peppers and vegetables equally. Using a spoon, divide the remaining broth amongst the bowls. Carefully place the Anaheim chile in the center of the plate. Arrange the shrimp, 5 on each plate, around the chile. If desired, garnish the rim of the bowls with powdered chile.

Executive Chef Richard Sandoval; Chef de Cuisine Josefina Santacruz of Pampano, New York, NY—Modern Mexican Restaurants