Rioja Recipe: Shrimp Escabeche Martini

Courtesy of Chef Patterson, Chart House Restaurant

Shrimp Escabeche Martini
Serves 6

12 large martini glasses, approx. 10 oz
12 pieces of jumbo shrimp, peeled and deveined
Escabeche sauce heated
12 ea polenta fries
Cilantro sprig garnish, optional

Heat a cast iron or heavy gauge pan on stove.
Brush shrimp with melted butter and coat both sides lightly with chili rub.
Sear shrimp in skillet on both sides until cooked through.
Place 1/3 cup escabeche sauce in each martini glass.
Remove tails from half the shrimp and slice each into 3-4 pieces and add to the top of sauce.
Hang other shrimp on the rim of each glass.
Criss cross the polenta fries into the glass and place cilantro sprig in center.

Escabeche sauce

¼ cup olive oil
1 cup red onion, diced ¼ inch
3 cloves garlic, chopped fine
12 tsp jalapeño pepper, diced fine
1 ea red bell pepper, diced 3/8 inch
1 ea yellow bell pepper, diced 3/8 inch
1 ea green bell pepper, diced 3/8 inch
1 cup red wine vinegar
¾ cup orange juice
½ cup tomato paste
3 cups chicken stock, (can substitute vegetable, chicken or any light stock)
¾ tsp kosher salt
¼ tsp ground black pepper

Heat oil in heavy gauge sauce pan, add onions and sauté for 2-3 minutes, add garlic, sauté another minute.
Add peppers and sauté for a few minutes; we want them to cook somewhat, but still be crisp and retain color.
At this point, transfer vegetables to a cookie sheet and cool in refrigerator.
Using the same pot, add remaining ingredients and bring to a low boil. Reduce mixture to approx 1-1/2 cups.
Remove and allow to cool. Stir the vegetables into the sauce. Sauce will keep 3-4 days under refrigeration.

Any extra sauce is great with fish, scallops or just as a condiment for tacos, quesadillas, etcetera.

Chili rub

1 Tablespoon Cajun spice mix (store bought)
2 Tablespoon Spanish paprika
1-1/2 tsp kosher salt
1 Tablespoon sugar, granulated

Combine ingredients together well and store in tight container at room temperature.

Polenta Fries

2 cups chicken stock
½ cup +2 Tablespoons
½ tsp kosher salt
¼ tsp ground black pepper
1 tsp lime zest
1 Tablespoon lime juice
1 Tablespoon butter, salted

In a heavy gauge sauce pan, bring chicken stock to a boil.
Slowly stir in polenta stirring constantly with a whip.
Reduce heat and simmer for 5 minutes while continuing to stir.
Remove from heat and add remaining ingredients.
Spray a cookie sheet pan with pan release, or wipe with oil.
Starting at one end of the sheet pan spread the mix using a spatula to a 1/ inch thickness.
Place in refrigerator for several hours to cool.
When ready to use, unmold onto cutting board, and cut into ½ inch thick by 3-1/2 inch pieces.

These hold uncooked in refrigerator for 3-4 days.

For frying
Frying or vegetable oil
All purpose flour

Heat oil in deep heavy gauge pot or home fryer unit to 350 degrees.
Dust each polenta fry with flour and place in hot oil.
Cook until crisp on outside, approx 4-5 minutes.
Drain on paper towels and hold warm.

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