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