Back Into the Groove

I have had to put this project on hold as other opportunities have placed themselves in my path.  Despite my recent departure from capturing my creations, I have still been active at creating great cuisine in the kitchen.  This dish was an idea that developed into a scrumptious weekend lunch.  With the ingredients gathered and ready for manipulation, I began to compose flavorful, aromatic art.  Roasting and pureeing poblano, cubanelle, hungarian wax, and serrano chiles yielded an amazingly spicy, slightly sweet, sauce.  Once the chile puree was balanced with a little salt, cilantro, and black pepper, I took it to another level.  The addition of roasted pecans added a nutty, creamy flavor and texture that blended well.  The next step for this effervescent sauce was incorporation into a mixture of quinoa and ground wild caught shrimp.  After all the flavor profiles had time to marry, we formed the mixture into patties, pan seared them to golden perfection, and garnished with a fresh, tangy, pico de gallo and silky avocado slices.  To finish this delicious treat, we drizzled the robust lime juice that formed from making the pico de gallo all over the top.  Needless to say it was all gone in a matter of minutes.