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 METHOD
 
THE SHRIMPS
  1. Clean the shrimps (remove veins, heads; keep the tails).
  2. Place the shrimps in a bowl and add in lemon juice.
  3. Season the shrimps with salt and pepper.
  4. Set aside in the fridge.
  5. Remove the centres from the pineapple slices and chop 2 slices into triangles.
  6. Prepare the skewers by inserting a shrimp...

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 METHOD
 
THE SHRIMPS
  1. Clean the shrimps (remove veins, heads; keep the tails).
  2. Place the shrimps in a bowl and add in lemon juice.
  3. Season the shrimps with salt and pepper.
  4. Set aside in the fridge.
  5. Remove the centres from the pineapple slices and chop 2 slices into triangles.
  6. Prepare the skewers by inserting a shrimp and a piece of pineapple on each sprig of rosemary.
  7. Heat oil in a pan and then fry the shrimps.
  8. Add the tequila once the shrimps change colour.
  9. Serve with the Cascabel chilli and mango sauces to taste.
  10. Add just a little chopped chive and sprigs of fresh rosemary on top.
THE CASCABEL CHILLI SAUCE
  1. Fry the chillies in a skillet.
  2. Macerate chillies in a bowl with vinegar and ¾ cup of water.
  3. Leave to stand at least 2 hours.
  4. Drain, then blend with garlic, ginger, salt, oregano and a little more water (approx. 1/4 cup).
THE MANGO SAUCE
  1. Blend all the ingredients together.

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Ingredients 4 persons
  • SHRIMPS
  • 12 medium-sized shrimp
  • 2 lemons (juice only)
  • 12 short sprigs rosemary
  • 2 slices pineapple (centre removed)
  • 4 sprigs chives
  • 2 spoonfuls oil
  • ½ cup tequila
  • Salt (to taste)
  • Pepper (to taste)
  • CASABEL CHILLI SAUCE
  • 10 clean Cascabel chillies (remove veins seeds y stalk)
  • 1/3 cup apple vinegar
  • 2 cloves garlic
  • 1 cm ginger w/o peel
  • 1/2 spoonful oregano
  • Salt to taste
  • MANGO SAUCE
  • 1 mango (pulp only)
  • 2/3 Manzano chilli (roast y w/o stalk)
  • 30 g diced
  • roast red onion
  • 1 clove garlic roasted (skin-free)
  • Salt to taste.
Recipes. The Cook & Chef Institute