Savory Shrimp and Plantains With Spinach Bread Pudding
From Amazón Grill, Houston
From the January 2001 issue.
Photograph by Bryan Kuntz
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Years before Central and South American cooking became the newest new thing, chef Michael Cordúa was introducing Houston diners to the New World’s distinctly tropical flavors. His latest and most casual restaurant, Amazón Grill (1800 Post Oak Boulevard), melds culinary ideas that range from northern Mexico to southern Argentina. “I like to play sweet against hot,” he says, “so in this dish I combined plantains and a creamy chipotle sauce with the basic ingredients—shrimp and chicken.” The mix tops a rustic bread pudding bolstered with crumbled cheese and fresh spinach. “This recipe isn’t pure or classical,” Cordúa admits, “but I love the challenge of creating something new. That’s what makes it fun.”
Spinach Bread Pudding
1/2 cup diced yellow onion
1/2 cup diced red bell pepper
4 tablespoons butter
2 cups fresh spinach, torn in pieces
1 ounce (1/4 cup) crumbled or grated cotija or Parmesan cheese
1 cup milk
1/2 cup heavy cream
1 large egg, beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 ounces French baguette, cut into 1/2-inch cubes
Preheat oven to 350 degrees. Over medium-high heat, sauté onion and bell pepper in butter until soft. Transfer to a large bowl and mix with remaining ingredients. Pour into a medium-sized baking pan, cover with aluminum foil, and bake for 45 minutes. Remove foil and continue cooking until slightly browned on top, about 10 more minutes.
Sherry Chipotle Sauce
2 tablespoons dry sherry
1/2 cup milk
1 teaspoon granulated chicken bouillon
1 cup heavy cream
2 teaspoons cornstarch dissolved in water
2 or more teaspoons chipotle sauce or equal amount adobo sauce from canned chipotles
1 tablespoon butter
Bring sherry to a boil in a medium saucepan. Add 1/2 cup water, the milk, and chicken flavoring and bring to a simmer. Add cream, thicken with cornstarch, then add chipotle sauce and butter. Stir well and simmer for a minute or two.
Shrimp, Chicken, and Plantains
3 teaspoons extra-virgin olive oil
3 chicken breasts, cut into bite-size pieces
8 ounces ripe plantains, diced
18 medium shrimp, butterflied
Heat olive oil in a large sauté pan over medium heat, then add chicken and sauté for 1 minute. Add plantains and shrimp and sauté for 3 minutes more. Stir in sherry chipotle sauce and cook until shrimp and chicken are done, 3 to 4 more minutes.
To serve, cut spinach bread pudding into 6 portions and spoon shrimp mixture on top. May be accompanied by sautéed squash (zucchini and yellow squash) and sautéed or steamed spinach. Serves 6.
