Contigo® Turf with Surf
Contigo® Turf with Surf
Directions
- For the crumble combine the lime zest, cotija cheese and pureed tortilla chips then reserve for service.
- Toss the shrimp with chimichurri sauce and marinade for 1-2 hours if not overnight.
- Rub the corn with one tablespoon of olive oil and grill on medium high heat to lightly char then remove from grill. Cut the kernels from the corn cob and reserve.
- Heat one tablespoon of olive oil in a saucepan over medium heat. Add onion, corn, jalapeno, garlic, 1/8 teaspoon of salt and pepper. Cook for 2-3 minutes then pour in heavy cream and simmer for 8-10 minutes. Remove from heat and puree in food processor or blender to bring out bright yellow sauce.
- Strain sauce thru a chinois. Then stir in green chili and reserve for service.
- Rub two tablespoons of olive oil on skirt meat then season with salt, pepper, cumin, chili powder, and cinnamon.
- Cook on griddle or open grill to desired degree of doneness. Remove from grill and allow to rest for 2 minutes then slice thin against the grain.
- Place marinated shrimp on grill and cook for 1-2 minutes per side.
- Place sauce down on the plate followed by sliced skirt meat then arrange four shrimp per plate on top of skirt.
- Sprinkle with cotija crumble then garnish with cilantro leaves and enjoy.
Ingredients
- 2 lbs Contigo® skirt meat, 8 oz portions
- 1 tbsp Roma® Cumin, Ground
- 1 tbsp Roma® Chili Powder
- 1 tsp Roma® Cinnamon, Ground
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 20 ea Bay Winds® Shrimp, White 16-20 Count, peeled, deveined tail on shrimp
- 2 tbsp Contigo® Chimichurri Sauce
- 3 tbsp Roma® Oil, Olive
- 5 ea Peak Fresh Produce® Corn, husk and silk removed
- 1/2 ea Peak Fresh Produce® Onion(s), Yellow, diced
- 2 cups Nature's Best Dairy® Cream, Heavy
- 1/4 cup Contigo® diced green chili, drained
- 1 tsp Roma Garlic, minced
- 1 Peak Fresh Produce® Jalapeño Pepper(s), diced
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 2 tbsp Roma® Oil, Olive
- 1/4 cup Contigo Cotija Cheese , grated
- 2 tbsp Contigo® Tortilla Chips, pureed in food processor
- 2 ea Peak Fresh Produce® Lime(s), zest only
- 6 leaves Peak Fresh Produce® Cilantro, Fresh, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
