Episode 6

Shrimp a la Diabla

Mike Delao - Cooking on High

Chef Mike

Diabla Sauce

  • 4 cups water
  • 5 tomatoes
  • 2 onions
  • 5 cloves of garlic
  • 1 can chipotles in adobo
  • 12 oz ketchup
  • 2 oz agave nectar with cannabis oil
  • 4 oz can of tomato sauce
  • 2 tsp Himalayan sea salt
  • 1 oz lime juice
  • 1 oz canola oil

Shrimp

  • 1 lb large prawns (bodies and heads attached)
  • 8 oz canola to cook the shrimp
  • unsalted butter
  • fresh limes for garnish
  • crema for garnish
  • cumin for garnish
  • cilantro for garnish
  • squash blossoms
  • microgreens
  • corn tortillas

Sweet Corn Succotash

  • 1 sweet Maui onions
  • 8oz frozen sweet corn
  • 1 red bell pepper
  • 1 green bell peppers
  • 1 shallot
  • 2 cloves of garlic
  • 2 oz medicated agave nectar cannabis oil with agave
  • 1 oz lime juice
  • 2 oz pork belly / applewood smoked bacon
  • 2 serrano peppers
  • 2 bunches cilantro
  • 1 oz tequila
  • sea salt
  • black pepper to taste

Garnishes

  • 4 oz microgreens
  • 2-3 squash blossoms
  • cumin lime crema (crema, cumin, lime juice)

Instructions

Shrimp And Sauce

  1. In a stock pot, place: the tomatoes, water, 1 onion, 5 cloves of garlic; cook till soft and cooked through.
  2. Once cooked, remove from heat and let cool.
  3. Add remaining sauce ingredients, except the leftover onion, into a blender and blend till smooth.
  4. In a large sauté pan or rondo, sauté the remaining onion and cook until translucent.
  5. Add the prawns. Cook on each side 2-4 minutes.
  6. Pour your Diabla Sauce over the seafood and bring to a simmer.
  7. Cover and turn off the heat, add the butter and let melt into the pan.
  8. Serve over molded sweet corn succotash.

Serving Directions

  1. To plate, warm up corn tortillas on a large white plate.
  2. In a small ring mold, place the succotash and pack tight.
  3. Place some of the shrimp on top and pack tight.
  4. Remove mold.
  5. Garnish with the blossoms, microgreens, and cumin lime crema.
  6. Serve with warm corn tortillas.