Ancho Chili Shrimp with Gazpacho-Orzo Salad

Chef John Grainger from the 1060 Restaurant shares his recipe of pan roasted Ancho Chili Shrimp with Fresh Gazpacho-Orzo Salad. Enjoy!

ANCHO CHILI-BALSAMIC MARINADE (FOR PAN-ROASTED SHRIMP)

3 TBLSP ANCHO PEPPERS (CHOPPED VERY FINE)

2 CUP 10% BLENDED OIL

2 TSP KOSHER SALT

METHOD:

IN A SMALL SAUCEPOT, TAKE THE PEPPERS AND THE OIL AND HEAT ON MEDIUM-HIGH FOR 5 MINUTES. TURN OFF THE HEAT AND COOL TO ROOM TEMP. WHISK IN THE REMAINING INGREDIENTS. YOU CAN PLACE ANYWHERE FROM 10-30 LARGE CLEANED SHRIMP IN THIS MARINADE, PREFERRABLY OVER-NIGHT.

GAZPACHO

1 LARGE VINE RIPE TOMATO

2 ¼ CUP TOMATO JUICE

¾ TSP TOBASCO SAUCE

¼ OF 1 EACH FRESH JALEPENO PEPPER (MINCED)

1 TSP FRESH GARLIC (MINCED)

¼ CUP YELLOW BELL PEPPER (SMALL DICED)

¼ CUP GREEN BELL PEPPER (SMALL DICED)

1/4CUP RED BELL PEPPER (SMALL DICED)

1 TBLSP RESH CILANTRO (FINELY CHOPPED)

1 TSP FRESH BASIL (FINELY CHOPPED)

1 CUP CUCUMBER (PEELED, SEEDED, SMALL DICED)

¼ CUP RED ONION (SMALL DICED)

¼ CUP ZUCCHINI (SMALL DICED)

¼ CUP YELLOW SQUASH (SMALL DICED)

1 EACH FRESH LEMONS (JUICED)

½ OF 1 EACH FRESH LIME (JUICED)

SALT AND PEPPER TO TASTE

METHOD:

MIX ALL OF THE INGREDIENTS EXCEPT THE SALT AND PEPPER IN A LARGE MIXING BOWL. SEASON THE MIXTURE WITH SALT AND PEPPER TO YOUR TASTE AND MIX WELL AGAIN. COVER THE MIXTURE WITH PLASTIC WRAP AND REFRIGERATE UNTIL NEEDED. RECIPE YIELDS APPRX 1 ½ QUARTS AND WILL SERVE 4-6 PEOPLE.

ORZO SALAD

1/2 GALLON VEGETABLE STOCK OR WATER MIXED WITH VEGETABLE BASE/BOULLION

½ LB ORZO PASTA

1/2 CUP XV OLIVE OIL

2 TSP MINCED GARLIC

1/3 CUP RED ONION (SMALL DICED)

2 TBLSP FRESH PARSLEY (FINELY CHOPPED)

2 TBLSP FRESH BASIL (FINELY CHOPPED)

2 TBLSP FRESH CHIVES (FINELY CHOPPED)

1 TSP FINE GROUND BLACK PEPPER

METHOD:

IN A LARGE SAUCEPOT, BRING THE VEGETABLE STOCK TO A BOIL AND BEGIN TO COOK THE ORZO IN THE STOCK MIXING AND SCRAPING THE BOTTOM, OFTEN AS ORZO TENDS TO STICK A LOT. WHEN THE ORZO IS JUST BEFORE AL DENTE, STRAIN IT THROUGH A PASTA STRAINER THAT PREFERRABLY HAS SMALLER HOLES. NOW, SPREAD THE ORZO OUT ON A COOKIE SHEET AS THIN AS POSSIBLE AND PUT IT IN THE REFRIDGERATOR. AT THIS POINT, ADD THE ORZO INTO A VERY LARGE MIXING BOWL AND RESERVE. IN ANOTHER SMALL SAUCEPOT, ADD THE OLIVE OIL, GARLIC AND ONION AND TURN TO HIGH HEAT. SAUTEE THE MIX UNTIL THE ONIONS ARE TRANSLUCENT. REMOVE FROM THE HEAT AND SCRAPE THE MIXTURE INTO THE BOWL OF ORZO WITH A RUBBER SPATULA. ADD THE REMAINING 4 INGREDIENTS AND MIX WELL WITH THE RUBBER SPATULA OR WOODEN SPOON. STORE IN THE REFRIDGERATOR UNTIL NEEDED.