What’s For Dinner?
Bridgetown Grill Chipotle Shrimp
(First star is lowest, fourth star is highest)
From the Menu of . . . Bridgetown Grill
3316 Piedmont Road, Atlanta
Q: One of our favorite restaurants is the Bridgetown Grill, and our favorite dish (well, one of our favorites --- it's hard to pick just one!) is the Chipotle Shrimp. I have tried to duplicate this at home, but it just isn't the same.
- Elizabeth Martin, Monticello
A: Throughout the decade since it opened, Bridgetown's menus have changed, but a very popular constant from the beginning has been the Chipotle Shrimp. "Chipotle is prevalent throughout the Caribbean. It is really a smoked version of a jalapeno pepper, " said Mike Sommers, director of operations.
Hands on time: 30 minutes Total time: 1 hour Serves: 4
For the Chipotle
1 (7-ounce) can chipotle peppers in adobo sauce
1 1/2 cups honey
1 teaspoon Southwest seasoning or chili powder
Salt to taste
For the Alfredo Sauce:
1 quart heavy cream
1/2 cup (1 stick) butter
1 egg, well-beaten
1 teaspoon ground nutmeg
Salt and ground white pepper, to taste
1 cup grated Parmesan cheese
For the shrimp:
1 1/2 tablespoons vegetable oil
1 pound large shrimp (30 to 35 count), tail on, peeled and deveined
2 cups sliced mushrooms
1 cup corn kernels
1 cup small diced onions
4 tablespoons chopped cilantro
1/2 cup Chipotle Honey Paste
1 to 1 1/2 cups Alfredo Sauce
Salt and pepper, to taste
Sour cream, optional
For the Alfredo Sauce: In a medium, heavy saucepan over medium heat, combine cream, butter, beaten egg, nutmeg, salt and pepper. Heat until butter has melted, about 8 minutes, stirring occasionally. Slowly whisk in cheese and heat until sauce is reduced to consistency that will coat the back of a spoon, about 15 to 20 minutes. Set aside. Makes about 4 cups.
For the shrimp: Heat oil in a large nonstick saute pan. Add shrimp and saute 1 minute. Add mushrooms, corn and onions and saute until just done, about 2 minutes. Add cilantro, Chipotle Honey Paste and Alfredo Sauce and stir until well-combined and heated through.
To serve, use about 3/4 cup rice to cover the bottom of a large bowl. Cover half the surface of the rice with black beans (about 1/2 cup) and the other half with shrimp. Top with a dollop of sour cream, if desired.