1 tablespoon vegetable or canola oil
1 pound large, head-on shrimp, peeled, deveined, and tails removed
Salt to taste
½ ounce mezcal
½ cup shrimp stock
4 tablespoons chile compound butter (recipe follows)
1½ cups summer succotash (recipe follows)
1 lime, halved and grilled or broiled
Heat oil in pan over medium-high heat. Season shrimp with salt and sear until nearly opaque. When shrimp are nearly done, remove from heat and pour in mezcal and shrimp stock. Return pan to heat and bring to a simmer. When large bubbles begin to form, adjust heat to low and stir in butter until emulsified. Serve shrimp in sauce spooned over succotash; squeeze lime over top.
Chile Compound Butter
1 dried chipotle chile, softened in hot water
1 New Mexico chile, softened in hot water
1 teaspoon cumin seeds, toasted and ground
¼ cup chopped cilantro
1 pound butter, softened
In a blender, process chiles with ¼ to 1/3 cup soaking water. Stir chile mixture, cumin, and cilantro into butter until well-combined. Chill or freeze until ready to use.
½ cup okra pods, sliced ½-inch thick
Canola or vegetable oil
¼ cup diced onion
¼ cup diced poblano pepper
2 teaspoons minced garlic
½ cup corn kernels
¾ cup halved cherry tomatoes
½ cup canned yellow hominy
½ cup diced summer squash
1½ teaspoons smoked paprika
1½ teaspoons cumin seeds, toasted and ground
Kosher salt to taste
1. In a cast-iron pan over medium-high heat, sear okra pods. Set okra aside and wipe out pan.
2. Heat enough oil to coat the bottom of the pan on medium-low heat. Sweat onions, poblano, and garlic. Increase heat to medium-high, adding a little more oil if the pan seems dry. Add okra and remaining vegetables and sear to desired doneness, seasoning with paprika, cumin, and salt.
- From Amarys and Jordan Herndon, Palm & Pine, New Orleans