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Shrimp Al Fuego Recipe

Name: Zama San Diegos Shrimp Al Fuego Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw large shrimp (16/20), peeled and deveined, tails on or off; 2 tbsp fresh lime juice; 3 cloves garlic cloves, minced; 1 tbsp olive oil; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 cup fresh pineapple, finely chopped; 0.75 cup creme fraiche or sour cream; 0.25 cup mayonnaise; 1 tsp honey; 0.25 tsp cayenne pepper; 0.5 tsp chipotle in adobo, finely chopped (optional for smoky heat); 1 tsp lime zest; 0.25 tsp kosher salt; 1 tbsp unsalted butter; 1 tbsp vegetable oil (or neutral oil); 1 shallot, finely diced; 2 tbsp fresh cilantro, chopped; 4 wedges fresh lime wedges, for serving; 2 tbsp microgreens or thinly sliced green onion (optional); 8 pieces warm corn tortillas or toasted baguette slices; 0.5 cup pickled red onion

Inspired by Zama San Diego

Time30m

Serves4

Sauteed Mexican shrimp, pineapple cayenne cream

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Ingredients

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Shrimp and Marinade

1 lb raw large shrimp (16/20), peeled and deveined, tails on or off

2 tbsp Fresh lime juice

3 cloves Garlic cloves, minced

1 tbsp olive oil

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Pineapple Cayenne Cream

1 cup fresh pineapple, finely chopped

3/4 cup creme fraiche or sour cream

1/4 cup Mayonnaise

1 tsp Honey

1/4 tsp Cayenne pepper

1/2 tsp chipotle in adobo, finely chopped (optional for smoky heat)

1 tsp lime zest

1/4 tsp kosher salt

Sauté Finish and Garnish

1 tbsp Unsalted butter

1 tbsp vegetable oil (or neutral oil)

1 shallot, finely diced

2 tbsp Fresh cilantro, chopped

4 wedges fresh lime wedges, for serving

2 tbsp microgreens or thinly sliced green onion (optional)

To Serve (optional)

8 pieces warm corn tortillas or toasted baguette slices

1/2 cup pickled red onion

Method

Shrimp and Marinade

Marinate the shrimp

Pat shrimp dry with paper towels. In a bowl, combine lime juice, minced garlic, olive oil, cumin, smoked paprika, kosher salt and black pepper. Add shrimp and toss to coat. Marinate 10–15 minutes at room temperature (no longer than 30 minutes).

Pineapple Cayenne Cream

Make the sauce

While shrimp marinates, combine finely chopped pineapple, creme fraiche (or sour cream), mayonnaise, honey, cayenne, chopped chipotle (if using), lime zest and 1/4 tsp kosher salt in a small bowl. Stir until smooth but slightly chunky from the pineapple. Taste and adjust heat with more cayenne or chipotle, and balance sweetness with honey if needed. Refrigerate until ready to serve.

Sauté Finish and Garnish

Sauté aromatics

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot, about 2 minutes. Add vegetable oil and 1 tablespoon unsalted butter. When butter foams, add diced shallot and sauté 1 minute until fragrant and translucent but not brown.

Cook the shrimp

Add marinated shrimp to the hot pan in a single layer (work in two batches if necessary to avoid crowding). Sear without moving for 60–90 seconds, then flip and cook another 30–60 seconds until opaque and just cooked through (internal temperature ~120–125°F for optimal tenderness). Total cook time should be about 2–3 minutes per batch. Remove shrimp to a warm plate.

Deglaze and finish

Lower heat to medium. If pan has browned bits, add 1–2 tablespoons water or a splash of white wine and scrape up fond. Return shrimp to the pan for 30 seconds to reheat and glaze with pan juices. Stir in chopped cilantro and remove from heat. Taste and adjust seasoning with a pinch of salt and a squeeze of lime juice.

Garnish

Plate shrimp immediately. Spoon 1–2 tablespoons of pineapple cayenne cream over or beside each portion. Garnish with additional chopped cilantro, microgreens or sliced green onion and serve with lime wedges and warm tortillas or baguette slices. Offer pickled red onion on the side.