The Galisteo Inn

Galisteo, New Mexico

Specialty Recipe

Chipotle Shrimp with Black Bean-Quinoa Salad and Grilled Chayote Squash

Ingredients:

1 pound cleaned, peeled shrimp

1 teaspoon canned chipotle chiles, pureed

1 cup cooked black beans

1 cup cooked quinoa

1 red bell pepper, diced

1/2 red onion, diced

4 Tablespoons fresh cilantro, chopped

6 Tablespoons olive oil

4 Tablespoons lime juice

2 ounces white wine

2 Tablespoons fresh garlic, chopped

2 chayote squash, cut into 1/4-inch slices

2 Tablespoons butter

Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 Tablespoons olive oil, 2 Tablespoons lime juice, and salt and pepper to taste.

Marinate chayote squash, 2 Tablespoons olive oil, 1 Tablespoon garlic, 2 Tablespoons lime juice, and salt and pepper to taste. Grill or saute until soft.

Saute shrimp in remaining olive oil for 2 minutes, add garlic, and saute 1 minute longer. Add wine and chipotle chiles and reduce wine by 1/2 by cooking at a boil for approximately 1 minute. Remove from heat and whisk in butter.

Plate black bean-quinoa mixture on plates and divide squash equally to each plate. Divide shrimp and sauce on each plate and garnish with remaining cilantro.

Serves: 4

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