Ancho Shrimp with Chimichurri Sauce

A favorite recipe from the Executive Chef Patrick Newman at the Intercontinental Stephen F. Austin Hotel.

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
 
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.

Try this recipe with any Sauvignon Blanc or Pinot Grigio

Content provided by Maralyn Hill and Brenda Hill.