Fustini's Oils and Vinegars
Shrimp Adobo with Arugula, Mango and Chipotle Citrus Vinaigrette

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Shrimp Adobo with Arugula, Mango and Chipotle Citrus Vinaigrette

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Shrimp Adobo with Arugula, Mango and Chipotle Citrus Vinaigrette


Submitted by Corporate Chef Andy Stewart

Dairy Free

Ingredients

  • 5 dried Guajillo chilies
  • 2 tablespoons Fustini's Chipotle olive oil
  • 1 small white onion
  • 1 clove garlic
  • 2 whole cloves
  • 1 cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 1 1/2 cups water
Chipotle Citrus Vinaigrette
Shrimp

Hint

omit the sour cream for a dairy-free option.


Directions

Step 1. 

Break apart dried chilies and discard seeds and stems. Heat olive oil in a medium pot over moderate heat and add the white onion. Sauté for 3 to 4 minutes and add the garlic, cloves, cinnamon stick, and cumin seeds and sauté another 2 minutes, stirring frequently. Add the chilies and sauté another minute before adding the water and bringing to a simmer. Reduce the heat to low and simmer mixture until the water is reduced by half. Place into a blender and blend until smooth. Press through a fine-mesh strainer and reserve.


Step 2.  Chipotle Citrus Vinaigrette

Combine shallot, garlic, balsamic, orange juice, salt and pepper, honey and sour cream (if using) in a small jar with a tight-fitting lid and shake to combine thoroughly. Add olive oil and then shake to emulsify. Set aside.


Step 3.  Shrimp

Heat grill to medium-high. Season shrimp with salt and pepper and using a grill pan, cook shrimp until done.  Remove from heat into a bowl & add a splash of balsamic.

Alternatively: Heat a large sauté pan and add Fustini's oils.  Salt & pepper shrimp and add to the pan, sautéing each side for 2-3 minutes and finishing with a splash of balsamic.

To serve spread adobo sauce on a tortilla, layer arugula, and mango slices and top with shrimp. Drizzle Vinaigrette over top.




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