Ingredients:
- FOR THE CHIPOTLE PASTA:
- 4 large eggs, beaten
- ¼ cup olive oil
- 1 tsp. salt
- 3 tbsp. puréed canned chipotle peppers in adobo (available in Mexican markets)
- 2 cups semolina flour (additional semolina flour for kneading)
- 2 cups unbleached flour (additional flour for kneading)
- .
- FOR THE TEQUILA SHRIMP:
- 20 large P&D (peeled and deveined) shrimp (16-20 size)
- ½ cup gold tequila or mezcal
- 1 tbsp. chili powder
- 1 tbsp. puréed canned chipotle peppers in adobo (available in Mexican markets)
- 2 cups heavy cream
- ¼ cup olive oil
- 4 garlic cloves, peeled, trimmed and sliced paper-thin
- 2 cups Fresh Tomato Salsa
- 1 tsp. kosher salt
- Chopped cilantro, parsley or a mixture of the two for garnish
Preparation:
To make the pasta, mix the first four ingredients to make the liquid pasta mixture. Place semolina flour and unbleached flour in the bowl of a food processor, and with the machine running, slowly pour in the liquid to form chunks of pasta dough. Press dough pieces on a work surface and knead into a smooth ball, incorporating additional semolina and flour as necessary to maintain pliability while avoiding excess moisture. Wrap with plastic film and refrigerate for 30 minutes. Roll out to desired thickness and cut as desired. While preparing the shrimp, cook in boiling salted water until al dente, strain, return to cooking pot, toss with a little olive oil, cover and hold in a warm oven.
To make the tequila shrimp, place shrimp in a shallow dish. Combine the tequila, chili powder and chipotle purée and pour over the shrimp. Cover and refrigerate for at least two hours, turning the shrimp occasionally. Strain the shrimp in a colander before cooking, reserving the tequila. Bring the heavy cream to a boil in a large, heavy pot and reduce by half (avoid boil-over) to approximately one cup.
In a large skillet, heat the olive oil over high heat until hot but not smoking Add the sliced garlic and brown lightly. Immediately add the shrimp and stir-fry until three-fourths cooked. In a small sauté pan, flambé the reserved tequila and pour over the shrimp. Add the salsa, kosher salt, and the reduced heavy cream, bring to a boil, reduce to a simmer and cook another minute. Serve over the cooked chipotle pasta and garnish with the chopped parsley and cilantro mixture. Serves 4.
