shrimp diablo (blue crab flauta, charred elote, citrus crema and micro cilantro)
Recipe courtesy of Michael Lamping, CEC, Executive Chef of Dallas Athletic Club
Ingredients
- diablo sauce
- neutral oil - 1 oz.
- roma tomatoes - 4 ea., fire roasted, peeled, chopped
- black garlic - 2 oz.
- yellow onion - 8 oz., small diced
- serrano chili - 1 ea., roasted, peeled and seeded
- spicy V8 juice - 1/2 ea.
- brown sugar - 3 oz.
- dark chili powder - 4 oz.
- smoked paprika - 2 Tbsp.
- lemon - 2 ea., zested and juice (dehydrate the zest)
- gulf shrimp - 12 ea.
- salt - for seasoning
- pepper - for seasoning
- neutral oil - as needed
- garlic - 1 tsp.
- unsalted butter - 1 Tbsp.
- blue crab flauta
- soft-shell blue crab - 2 ea.
- super lump crab - 4 oz., dried
- Oaxaca cheese - 2 oz., crumbled
- garlic - 1 oz., minced
- shallot - 1 oz., minced
- lime - 1 ea., zested and juiced
- dried masa - for dredging
- corn tortilla - 4 ea., fresh
- charred elote
- corn - 1 ear, cleaned
- olive oil - 1 Tbsp.
- Tajín - 1 oz.
- lime - 1 ea., zested and juiced
- salt - for seasoning
- pepper - for seasoning
- lime crema
- lemon - 1 ea., zested and juiced
- lime - 1 ea., zested and juiced
- heavy cream - 12 oz.
- buttermilk - 2 tsp. (leave on counter for 12 hrs., refrigerate)
- honey - a dab
- salt - for seasoning
- pepper - for seasoning
- pico de gallo
- roma tomato - 1 ea., peeled, seed and diced
- yellow onion - 1 Tbsp., brunoises
- jalapeño - 2 tsp., brunoises
- cilantro - 1 Tbsp., chiffonade
- lemon juice - as needed
- salt - for seasoning
- pepper - for seasoning
- Garnish
- micro cilantro
- sliced jalapeño
Instructions
Procedure for Diablo Sauce
- In a medium saucepot, sweat onions, chili and garlic until tender.
- Deglaze with V8 juice and adding remaining ingredients.
- Simmer until reduced by 1/3.
- Season, blend, strain and chill.
Procedure for Blue Crab Flauta
- Remove the apron and gills of the softy, lightly dredge in masa. Sauté lightly and cool.
- On a super clean cutting board, chop the crab into fork size, using a bench scrapper to pick up all the crab and juices, place in a medium mixing bowl.
- Add remainder of ingredients; mix by hand. Adjust your seasoning and refrigerator.
- Soften the tortilla lightly in a 300-degree fryer, quickly. Lay out flat on tri fold towels.
- Lightly season inside with salt, add crab mix and roll.
- Hold in freezer. Do not freeze solid.
Procedure for Charred Elote
- Season corn and leave out at room temp for 1 hour.
- On a hot grill, char the cob evenly. Remove and wrap in plastic to self-steam finish.
- Refrigerate until needed.
Procedure for Lime Crema
- Add cream mix to a mixing bowl on ice and whisk until soft peak.
- Add seasons and finish whisking until firm peak.
- Refrigerate for 1 hour.
Procedure for Pico de Gallo
- Cut all ingredients as instructed.
- Place in a mixing bowl. Mix well and adjust seasoning.
- Reserve for service.
Procedure for Service
- Sauté shrimp over high heat, season and add sauce. Keep warm.
- In a small skillet with neutral l oil, pan fry the flauta starting seam-side down. Roll in oil until browned and heated through. Cut the elote off the cob in large pieces.
- Place a dab of crema on plate. Add elote. Plate the shrimp. (Chef's note: We use a dried corn husk as a vessel.)
- Place flauta on plate. Garnish with crema, pico and jalapeño. Finish with micro cilantro.
