Shrimp with Chorizo

(served at El Toro Blanco)


Camarones Mojo:

Tablespoon olive oil
6 shrimp peeled and deveined
2 tablespoon sliced garlic
6 thin slices of Spanish Chorizo
2 ounces of red Chile sauce (see the recipe at the bottom)
4 ounces lobster stock
1-tablespoon lime juice
4 cubes butter
1-teaspoon coriander
salt and pepper to taste
5-6 slices (julienne) jicama
5-6 slices (julienne) mango
1-tablespoon lime vinaigrette

Red Chile salsa (3 chiles salsa ):

20 guajillo chiles, stemmed and seeded
10 cascabel, chiles, stemmed and seeded
15 ancho chiles, stemmed and seeded
8 roasted tomatoes
1 roasted white onion
6 roasted cloves of garlic
1/2 tablespoons ground black pepper
Salt to test
sugar if needed


Heat a 10 inch skillet over high heat add oil. Season shrimp with salt and pepper and sear on both sides, remove from pan and reserve. Add garlic and toast to light brown, add chorizo and briefly sauté, add tomatoes and continue to cook briefly, deglaze with tequila. Add red chile sauce and lobster stock and reduce by half. Return the par cooked shrimp back to the broth and add butter, lime juice and cilantro simmer until butter is emulsified and sauce is creamy. Season to taste and serve. Garnish shrimp with Jicama and mango salad and tortillas on the side.

Red Chile salsa (3 chiles salsa ):

Toast the chiles lightly on each side, just until they change color slightly and soften. Soak in cold water for an hour, then rinse the chiles with water and place in a bucket.

Add the rest of the ingredients to the chiles and blend with the bermixer, when done blend again in the blender.

Adjust the seasoning with salt and sugar as necessary.