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Blue Corn Waffle with Chipotle Shrimp

Photo courtesy of Kachina Southwestern Grill
From: Chef Jeff Bolton, Kachina Southwestern Grill, Westminster, CO. Yield: 8 to 10 servings.

Dish Ingredients:
30 shrimp (16/20, peeled and de-veined; see recipe below)
3 cups blue corn waffle batter (3/4 cup per waffle; see recipe below)
1 cup corn & poblano salsa (see recipe below)
1 cup heavy cream or chicken stock
6 oz. chipotle butter (see recipe below)
as needed, vegetable spray

Marinated Shrimp (yields 6 servings):
30 peeled and deveined shrimp
2 tsp. crushed red pepper
¼ cup olive oil

Blue Corn Waffles:
2 cups blue corn
1 cup flour
4 oz. melted whole butter
20 oz. milk
4 eggs
2 Tbsp. baking powder
7 diced and seeded jalapeños
1 bunch chopped cilantro

Corn & Poblano Salsa:
2 ears fresh sweet corn, grilled and cut from cob
3 Tbsp. finely diced poblano pepper
2 Tbsp. finely diced yellow onion
3 Tbsp. finely diced red pepper
juice of 1 lime
2 Tbsp. chopped cilantro
1 Tbsp. ground coriander
1 Tbsp. olive oil

Chipotle Butter (serves 6):
1 oz. chopped chipotle
zest of 1 lime
½ Tbsp. lime juice
1 lb. softened butter
5 oz. chopped roasted peppers
½ Tbsp. chopped garlic
2 Tbsp. chopped shallot
¼ cup white wine
1 chopped jalapeño
½ Tbsp. smoked salt
½ Tbsp. chipotle powder
1⁄3 cup heavy cream

To make the dish: Put shrimp in a hot sauté pan and cook about 2-3 minutes on each side. Add corn salsa and heat through slightly, about 1 minute. Add cream or stock and bring to a simmer. Add chipotle butter and stir lightly with a spoon until the butter has incorporated into a sauce. When waffle is finished cooking, top with shrimp and sauce. Serve.

For marinated shrimp: Mix all ingredients and set aside for at least ½ hour or up to 24 hours, refrigerated.

For blue corn waffles: Weigh the dry and wet ingredients and combine. Add jalapeños and cilantro. Season with salt. With a preheated waffle iron, using vegetable spray, coat the surface and pour 4 ounces of batter onto the iron and follow the maker’s guidelines for cooking.

For corn and poblano salsa: Heat large sauté pan to medium heat. Add the oil and cook the corn for one minute. Add the onion, garlic, salt and pepper. Continue to cook for another minute. Add the red pepper and poblano pepper. Cook for an additional 3 minutes. Add coriander. Allow mixture to cook for another minute and remove from heat. Add the chopped cilantro and lime juice while still warm. Season to taste.

For chipotle butter* (serves 15): Place all ingredients in the bowl of a food processor and combine well.

*Can be made ahead of time and stored in the refrigerator.

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