Scrambled Eggs and Shrimp with Chipotle Sauce and Cheese!
This is a very tasty eye opening breakfast! Many people seem to only picture pork, chicken and beef when thinking about Mexican cuisine. When looking at a map of Mexico, it becomes obvious that seafood is a major part of traditional Mexican cuisine, because the Pacific Ocean, the Gulf of Mexico and the caribbean sea meet the east and west borders of Mexico. That is a lot of seafood coastline! A nice mild chile salsa is perfect for shrimp and eggs. Chilpoctli is the Nahuatl Uto Azteca word for smoked chile peppers. The Spanish word chipotle obviously has latin language influence in the spelling, but the pronunciation is similar. Many post Colombian phonetic spellings of Mesoamerican language words do leave something to be desired. It can be educational to research and understand the original Nahuatl food words for more insight when learning about Mexican cuisine. The Aztec, Mayans and Nativas de Americanas are truly gourmet food societies and they are food experts! Shrimp are a popular item for breakfast in coastal areas. While in Florida, I often offered shrimp as special du jour breakfast or brunch item with great success. Many customers view a shrimp breakfast entree as a healthy alternative to pork sausage or bacon. Add a nice flavorful sauce and it is easy to turn a shrimp and egg entree into a great selling item. For this entree, French saute presentation rules were used. Traditionally in classic French cooking, a sauteed item always has the sauce underneath or partially covering a small portion of the sauteed item. Only poached or braised food requires a sauce to be poured over the item in traditional French cuisine. The French are not the only ones who use these rules of cuisson. Any good chef knows that when a sauteed item looks good, there is no point in covering that item with sauce. Properly sauteed shrimp do look nice enough to show off!
Salsa Chilpoctli Recipe: Heat a small sauce pot over medium/medium low heat. Add 1/2 tablespoon of vegetable oil. Add 1/2 of a minced garlic clove. Add 1/2 tablespoon of minced onion. Saute till the onion starts to turn clear in color. Add 3 ounces of tomato puree. Add 3 ounces minced chipotle en adobo. (Canned chipotle en adobo is fine for this recipe.) Add 1/4 cup of water. Add sea salt and black pepper. Bring the sauce up to to a gentle boil. Reduce the temperature to low heat. Simmer and reduce, till the chipotle sauce becomes a thin tomato sauce consistency. Add 1 pinch of chopped cilantro. Keep the sauce warm over very low heat.
Sauteed Camarones: Peel and devein 10 to 12 medium size shrimp. Remove the tails. Season the shrimp with sea salt and black pepper. Heat a saute pan over medium heat. Add 1 small splash of vegetable oil. Add the seasoned shrimp. Saute and toss occasionally, till the shrimp become almost fully cooked. Sprinkle 1 pinch of ground anatto over the shrimp. Sprinkle 1 pinch of coriander over the shrimp. Sprinkle 1 pinch of cumin over the shrimp. Toss the shrimp and spices together. Saute till the shrimp become fully cooked. Add 1 tiny squeeze of lime juice. Keep the sauteed shrimp warm on a stove top.
Huevos y Camarones con Salsa Chilpoctli y Queso: Heat a non-stick saute pan over medium/medium low heat. Add 2 pats of unsalted butter. Add 2 whisked eggs. Scramble and cook the eggs, till they become fully cooked. Place the scrambled eggs on a plate. Spoon the salsa chilpoctli over the eggs and on the plate. Sprinkle a few pinches of grated Monterey Jack Cheese over the sauce and eggs. Place the sauteed shrimp on top of the eggs. Sprinkle some thin sliced green onion over the shrimp and eggs. Serve with a breakfast potato of your choice. Serve with a few steamed small corn tortillas on the side. Garnish with a sprig of cilantro.
This is a mildly spicy breakfast with a tasty smoked jalapeno flavor. Why go skimpy with shrimp? I like using a nice portion of shrimp on an entree and that does have a way of impressing guests! Yum! ... Shawna
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