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Shrimp skewers with mango and Cascabel chili sauces

By Graciela Montaño
1 h 4 raciones
Difficulty: 
Alta

Ingredients

SHRIMP

  • 12 medium shrimp
  • 2 lemons (juice only
    seeds removed)
  • 12 short sprigs of rosemary
  • 2 slices of pineapple
    cored
  • 4 sprigs of chives
  • 2 tablespoons oil
  • ½ cup tequila
  • Salt
  • Pepper to taste

RATTLESNAKE CHILE SAUCE

  • 10 cleaned rattlesnake chiles (discard veins
    seeds and tail)
  • 1/3 cup apple cider vinegar
  • 2 cloves garlic
  • 1 cm skinless ginger
  • 1/2 teaspoon oregano
  • Salt to taste

MANGO SAUCE

  • 1 mango (skinned
    only the pulp)
  • 2/3 manzano chili (roasted and without stem)
  • 30 grams of roasted red onion
  • 1 roasted skinless garlic clove
  • Salt to taste

ELABORATION

SHRIMP

  1. Clean the shrimp (without vein or head, keep the tail).
  2. In a bowl, place the shrimp and add lemon juice.
  3. Season the shrimp with salt and pepper.
  4. Keep refrigerated.
  5. Discard the center of the pineapple slices and cut 2 slices into triangles.
  6. Assemble the skewers by inserting a shrimp and a piece of pineapple on each rosemary branch.
  7. In a frying pan, heat oil and fry the shrimp.
  8. When the shrimp change color, pour the tequila.
  9. Serve with the rattlesnake chile and mango sauces to taste.
  10. Add a touch of chopped chives and sprigs of fresh rosemary.

RATTLESNAKE CHILE SAUCE

  1. In a comal, roast the chiles.
  2. In a bowl, macerate chiles with vinegar and ¾ cup water.
  3. Let stand for at least two hours.
  4. Strain and blend with garlic, ginger, salt, oregano and a little more water (about 1/4 cup).

MANGO SAUCE

  1. Blend all the ingredients.
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Graciela Montaño

For quality cooking, it is just as important to make the original flavours and the freshness of the ingredients stand out as to use suitable cooking implements. And I choose Bergner because of...

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