Today is Part 2 of my Saucy adventure with delicious Saucy Mama products and vying for that last coveted spot on Team Saucy Mama at the 2016 World Food Championships. If you remember from my last post, we were able to choose from four different categories; steak, bacon, seafood and burger. This entry I went with seafood and made a super easy but elegant dish, Sweet Heat Shrimp over Poblano Ranch Cauliflower Puree. This dish uses three Saucy Mama products; Sweet Heat Marinade, Poblano Ranch Dressing and Smoky Garlic Mustard. I know I said in my last post the Poblano Ranch Dressing is my new favorite, and it is, but boy, I tasted the Sweet Heat and Smoky Garlic last year and loved both of them and knew I wanted to incorporate them this year for sure.
Yum, I can taste all these yummy flavors right now!!
Sweet Heat Shrimp over Poblano Ranch Cauliflower Puree
1/2 pound extra-large shrimp, shells removed, tails left on, cleaned
1/2 cup Saucy Mama Sweet Heat Marinade, divided
1 poblano pepper
1 head cauliflower, leaves and stem removed, stalks trimmed, broken down into florets
1/3 cup Saucy Mama Poblano Ranch Dressing
1/2 teaspoon freshly ground black pepper, divided
2 ounces Manchego cheese, shredded
2 tablespoons olive oil, divided
2 ounces Spanish chorizo, casing removed
1/2 cup seafood stock
2 tablespoons Saucy Mama Smoky Garlic Mustard
1/2 teaspoon lime zest
1 teaspoon lime juice
1 tablespoon minced fresh chives
1/4 teaspoon kosher salt
1 tablespoon butter
Garnish: chives and lime wedges
Place the shrimp into a small bowl; top with 1/4 cup Sweet Heat and mix to fully coat shrimp. Cover with plastic wrap and set aside.
Preheat broiler to high heat. Place poblano pepper into broiler and broil until charred and blistered on all sides. Place pepper into a small bowl and cover with plastic wrap. Let sit for 5 minutes. Remove charred skin and seeds and discard. Roughly chop pepper and set aside.
Roughly chop the cauliflower florets and place into a medium saucepan. Add in enough water to just cover the cauliflower and bring to a boil over high heat. Reduce heat to low and simmer until cauliflower is very tender, approximately 10 minutes. Using a spider or slotted spoon, transfer cauliflower to the bowl of a food processor and process until almost smooth. Add in the poblano ranch dressing and 1/4 teaspoon black pepper and process until smooth. Transfer to a bowl, stir in the Manchego cheese, set aside and keep warm.
Heat 1 tablespoon oil in a medium non-stick skillet over medium-high heat. Add in the chorizo and cook until it begins to crisp, approximately 2 minutes. Using slotted spoon remove chorizo from skillet and set aside. Wipe out the skillet. Place back over medium heat. Add in the seafood stock, smoky garlic mustard, remaining 1/4 cup Sweet Heat, reserved poblano pepper, lime zest, lime juice, chives, salt and remaining 1/4 teaspoon black pepper and cook until reduced by a third. Stir in the butter, set aside and keep warm.
Heat remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add in the shrimp and cook until cooked through, approximately 1 – 2 minutes per side.
To serve, spoon cauliflower puree into serving bowls, top with shrimp, drizzle sauce around the edge of bowl, the top with the chorizo. Garnish with chives and lime wedges.