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Shrimp and Chile Queso Recipe with Sodium Citrate

The combination of sweet shrimp, rich melted cheese, and spicy peppers is fantastic and this recipe combines them all into one great cheese dip. You can serve it with tortilla chips, bread chunks, or you can even use it as a decadent sauce on fajitas or tacos.

If you don't want to sous vide the shrimp you can quickly sauté them, or even use pre-cooked shrimp if you're in a rush. I call for cascabel and guajillo peppers but you can use any dried peppers you like.

Shrimp and cheese queso sodium citrate

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the shrimp and chile queso you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Shrimp and Chile Queso Recipe

  • Published: December 18, 2014
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 1.5 to 2 Hours
  • Cooks: 132°F (55.6°C) for 20 to 30 Minutes
  • Serves: 4 cups

Shrimp and Chile Queso Ingredients

For the Shrimp

225g shrimp, either small shrimp or cut into bite-sized pieces
Salt and pepper

For the Pepper Base

2 dried cascabel peppers
2 dried guajillo peppers
Water
200g onion, thickly sliced
100g poblano pepper, de-stemmed and seeds removed
15g garlic, roughly chopped
100g cherry tomatoes
Canola oil
Salt and pepper

For the Cheese Sauce

200g beer, preferably a Mexican lager
100g milk
19.6g sodium citrate, 2.8%
200g cheddar cheese, grated or cubed
200g gouda cheese, grated or cubed

Shrimp and Chile Queso Instructions

For the Shrimp

Preheat a sous vide bath to 132°F (55.6°C).

Salt and pepper the shrimp, seal in a sous vide pouch, and cook for 20 to 30 minutes. Remove from the bath and set aside until after the cheese sauce is made.

For the Pepper Base

Preheat an oven to 450°F (232°C).

Place the dried peppers in a bowl and add enough water to cover. Let sit for 30 minutes, or until soft. Remove from the water, cut off the stem, and remove the seeds.

Coat the onion, poblano pepper, garlic, and tomatoes with oil then salt and pepper them. Place on a roasting sheet and cook until just starting to blacken, about 15 to 25 minutes. Remove from the heat and let rest until cool enough to handle.

Dice the roasted vegetables and rehydrated chile peppers and set aside until the cheese sauce is done.

For the Cheese Sauce

Add the beer and milk to the pot and whisk in the sodium citrate. Bring to a simmer then slowly add in the cheese while pureeing with an immersion blender.

Once all the cheese is incorporated and the queso is smooth, stir in the shrimp and diced vegetables. Serve with chips or bread for dipping, or use as a sauce.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Shrimp and Chile Queso Recipe with Sodium Citrate

PT90M Ingredients: 225g shrimp either small shrimp or cut into bite-sized pieces Salt and pepper 2 dried cascabel peppers 2 dried guajillo peppers Water 200g onion thickly sliced 100g poblano pepper de-stemmed and seeds removed 15g garlic roughly chopped 100g cherry tomatoes Canola oil Salt and pepper 200g beer preferably a Mexican lager 100g milk 19.6g sodium citrate 2.8% 200g cheddar cheese grated or cubed 200g gouda cheese grated or cubed