Lunchbreak: Chile Poached Shrimp Tacos


Matt Bumba, executive chef/owner of Milk Money Brewing

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Chile Poached Shrimp Tacos (Makes 6 Tacos)

Poaching Liquid

  • 2c water
  • 1/2 red onion cut into wedges
  • 3 dried chile de arbol torn into pieces
  • 1 dried guajillo chile torn into pieces
  • 1 dried pasilla chile torn into pieces
  • 3 cloves garlic smashed
  • 1tsp cumin seeds
  • 6oz Wixter American Shrimp Defrosted

Place water and remaining ingredients in a medium pot over high heat bring to a boil reduce to a simmer and cook for 20 min.  Strain chillies, onion and garlic reserving all the broth.  Poaching liquid to the pan and place over high heat to return to a boil.  Add 6oz of shrimp and poach 3-5 minutes until shrimp are opaque and cooked through.  Remove shrimp and set aside and chill.  

Grilled Peach Relish

  • 1 peach halved and grilled
  • 3 pickled ramp bulbs minced
  • 2 shishito peppers diced
  • 2 tbls chopped cilantro
  • 1 tsp lime juice
  • salt & pepper to taste

Prepare the grill over high heat brush grates with oil.  Season peach halves with salt and pepper place flesh side down grill undistributed 3 min until a light char flip and grill 2 minutes.  Remove from heat and set aside.  While peaches are cooling prep the remaining ingredients.  Once peaches are cooled to handle dice and add all ingredients into a bowl to mix. Season with salt and pepper to taste

Serve with grilled tortillas, Chilled poached shrimp and top with grilled peach relish.


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