Sherry Broth:
1 cup sweet sherry
1 cup vegetable stock
1 tbsp diced shallot
1 tsp sliced fresh garlic
Directions:
In a small saucepot, reduce all 4 ingredients by half and strain through a very fine food strainer. Reserve until needed in the fridge.
1060 Honey-Chipotle Shrimp:
4 oz sherry broth
1 large rutabaga (cut into cubes) (roasted at 450 until tender)
1 large butternut squash (cut into cubes) (roasted at 450 until tender)
1 large carrot (cut into cubes)
3 oz Chorizo sausage (baked, sliced, and grilled)
4 tsp finely chopped herb mix (rosemary, parsley, thyme, basil, sage)
2 tbsp whole butter
Salt and pepper to taste
1oz blended olive oil
5 16/20 peeled and deveined shrimp
2oz Honey-Chipotle glaze (1 chipotle pepper and 1 cup of honey in blender until smooth)
Directions:
In a medium sized pan, over high heat, add the sherry broth and all 3 root vegetables. Just before it comes to a boil, add the sausages and turn the heat off. Reserve that pan and move onto the next step.
Take another medium skillet and place it on high heat for 2 minutes. Add the blended oil and all 5 shrimp and spread them all out flat onto the bottom of the pan, Season the shrimp with salt and pepper. After 45 seconds, turn each shrimp over one by one with a pair of tongs. Season that side of the shrimp and turn the heat off. Add honey-chipotle glaze to the shrimp pan and reserve.
Go back to the other pan and turn the heat to high. Once it comes to a boil, add the herbs and butter and keep it all moving until the butter has fully melted. Season the broth with salt and pepper. Place the broth mixture into a large serving bowl.
Go back to the shrimp pan and flip and/or toss the shrimp out individually and place them in a nice fashion onto the top of the broth mixture.
Serve immediately. Recipe yields one portion. Note: if you think that the honey-chipotle glaze is too spicy, just add more honey to cut it down. You can use this glaze on many food items!
