Sunday, March 8, 2015

Scampi with crust Chile ancho By Chef Martin San Roman


Chef Martin San Roman share with us this amazing recipe a great contribution to representing the Mexican cuisine internationally at the ExpoMilan2015 in Italy

Scampi with crust of chile ancho and honey beurre blanc sauce, 






























Ingredients 4 person
16 scampi or Mexican shrimp 16/20
2 whole chile anchos
1/4 cup brown sugar
1 italian squash
1/2 cup dry white wine
3/4 cup heavy cream
2 tbs unsalted butter
2 tbs honey
1/4 cup olive oil
salt and pepper

Procedure
Take seeds out of the chile ancho,roast them until dark brown in the oven for 7 minutes at 220 c,after is done and crispy ,on a rob au coupe blend the chiles until they look like ground coffee,take them out and mis with the brown sugar.
cover all the shrimp with the mix and let it set at room temperature for 10 minutes.
Sauted the sliced squash until gets a light dark color and it is aldente,then add the shrimp and cook until done ,about 5 minutes.
For the sauce ,reduce the white wine,honey and cream on low heat,to half,then season to taste and whisk the butter into the sauce,serve sauce on the side and decorate as the picture. 


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