Any fiery hot dried chili–be it cayenne, árbol, or bird’s eye–will light up this shrimp-loaded cream sauce you’ll happily smother all over pan-seared presa filets.
- 1 21-28 oz. Campo Grande Presa, butterflied
- 2 handfuls shrimp, peeled
- 3 dried cayenne chili peppers
- 1 Tablespoon garlic powder
- 1 Tablespoon Red Rub (see page X)
- ½ cup heavy cream
- 2 Tablespoons butter
- 20g parmesan, finely grated
- Flaky sea salt
- Freshly ground pepper
- 2 pinches dried thyme
- In a medium bowl, mix shrimp, Red Rub, garlic powder, salt, and pepper. Set aside.
- Season butterflied presa with salt and pepper. Heat a cast iron skillet over high heat and cook for 5-6 minutes on each side until it develops a browned crust but is still tender in the middle–or to an internal temperature of 145ºF. Remove meat from the pan and set aside.
- Reduce heat to medium and add shrimp and cayenne chili peppers to the same skillet and cook for a few minutes until shrimp develop a golden hue, being careful not to overcook.
- Add butter, cream, salt, and pepper, and cook until those tasty remaining presa bits mingle with the shrimp and develop a tasty surf n’ turf sauce.
- Slice presa into thin pieces and season with flaky sea salt.
- To serve, spoon shrimp over the presa and pour the cream sauce over the shrimp. Top with grated parmesan and dried thyme. ¡Buen provecho!