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
- Clean the shrimp (without vein or head, keep the tail).
- In a bowl, place the shrimp and add lemon juice.
- Season the shrimp with salt and pepper.
- Keep refrigerated.
- Discard the center of the pineapple slices and cut 2 slices into triangles.
- Assemble the skewers by inserting a shrimp and a piece of pineapple on each rosemary branch.
- In a frying pan, heat oil and fry the shrimp.
- When the shrimp change color, pour the tequila.
- Serve with the rattlesnake chile and mango sauces to taste.
- Add a touch of chopped chives and sprigs of fresh rosemary.
RATTLESNAKE CHILE SAUCE
- In a comal, roast the chiles.
- In a bowl, macerate chiles with vinegar and ¾ cup water.
- Let stand for at least two hours.
- Strain and blend with garlic, ginger, salt, oregano and a little more water (about 1/4 cup).
MANGO SAUCE
- Blend all the ingredients.
