Chipotle Shrimp,
Potato and Corn Salad
2 servings with leftovers
My wife and I first had a dish similar
to this while roaming the streets of Santa Monica California
in search of a treat. I was drawn to the menu as a beer
geek, as the menu boasted several locals I was unfamiliar
with, but my wife immediately saw this salad. It was spciy,
sweet and as good as advertised.
Mis en Place:
One dozen large shrimp, cooked
8 baby red potatoes
1 Bag Mesculin or Field Greens Mix
1/2 cup sweeet canned corn
1 Tbs chipotle hot sauce
1 Tbs chipotle hot sauce (for dressing)
1/2 C light sour cream
The juice of 2 limes, squeezed
1 shallot, finely chopped
4 T Extra Virgin Olive Oil
1/2 Tbs salt
salt & pepper to taste
Chop potatoes into quarters and bring to a boil in large pot
of salted water until the pierce easily with a fork. While
the potatoes are cooking, saute the shallots in half of the
oil in a frying pan over medium heat until they are translucent.
Add the shrimp and heat until cooked through. Add the corn
and cook until hot. Add the juice from the limes, the chipotle
hot sauce and salt to the pan and stir to combine. Remove
from heat and let cool.
Drain potatoes and run under cool water. In a large bowl
combine the potatoes, shrimp mixture and mesculin mix and
toss to combine. Fill the squirt bottle with the sour cream
and the other tablespoon of chipotle sauce and shake to combine.
Plate salad on a cold plate and paint salad with the sour
cream chipotle dressing
