Tim Labonte makes Shrimp Sticky and uses chorizo to take it up a notch

Sticky Shrimp

Executive Chef Tim Labonte

BlueFin Portland Harbor Hotel

For The Chorizo Honey & Chips

• 1 lb spicy Spanish chorizo, hard chorizo
• 1/4 cup honey

Method:

1. Thinly slice chorizo, place in a sauté pan over low heat. Slowly cook until the chorizo appears to have a crisp bacon look. Spoon chorizo on dry paper towel to drain excess oil.
2. Reserve 1/4 cup of the chorizo oil & mix together with 1/4 cup of honey.

For the shrimp

• 2 oz cooking oil, olive oil is fine
• 2 oz shaved shallots
• 3 clove garlic, rough chop
• 12 ea large shrimp, peeled and deveined
• 2 oz white balsamic vinegar
• 2 scallions, slivered
• 2 TBL toasted sesame seed
• 1.5 oz chopped peanuts
• 1.5 oz chorizo chips (see above)
• 1/4 cup chorizo honey (see above)

Method:

1. Add oil to sauté pan placed over medium high heat. Add shallots and garlic and cook until light browning occurs, add shrimp and sauté until shrimp are cooked. Add white balsamic to pan, then take off the heat and allow vinegar to almost totally reduce. Toss shrimp with remaining ingredients.

Chef Notes:

1. Serve sticky shrimp as a family style appetizer or serve over rice for more of an entrée feel
2. Chorizo honey can be made well in advance and refrigerated for use on various recipes; be creative with it
3. Chorizo Chips can be made ahead & held in the refrigerator. Chips also work well crumbled on salads or chopped and sprinkled over a pasta dish

Enjoy & May your life and stomach always be full