Skewered gambas in sugar cane with Rhum/Habanero sugar cane syrup glaze with a sweet plantain and chorizo ash
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
1lb of GambasSugar Cane sticks to be used as skewers
Garlic
Lime
1 onions: diced
1 red pepper: diced
1 green pepper: diced
Pure sugar cane syrup
Rhum dark
1 Scotch bonnet pepper
Sweet Plantians (ripe)
Chorizo
Thyme
Parsley (chopped)
Olive oil
Sea Salt
Adobo Seasoning
Old Bay Seasoning.
METHOD
- To prepare the ash, fry your sweet plantains until golden and set aside. Let cool for a few minutes.
- If you are using fresh chorizo, cook them first but keep the oil that extracts from them and set aside to cool and chop in small pieces. If you are using fry, you will need to chop into small pieces as well.
- Heat up a Sautee pan, add a little bit of olive and start to sautee red onions. Add your chorizo and the chorizo oil, add your peppers and cook until you can smell the fragrance of the chorizo. Add your sweet plantains, season with the adobo and finish sautee, add fresh parsley and thyme. for just a few minutes. Keep warm.
- For the Gambas, 3 per skewer. Season well with olive oil, garlic, Old Bay seasoning and a squeeze of lime. Let marinate for 30min.
- In the meantime, in a sauce pan, you will prepare the sauce by combining the sugar cane syrup, rhum, habanero and let that slowly simmer until you can taste the flavor of the habanero but not so it over powers. Add a teaspoon of coarse sea salt.
- Brush the Gambas lightly in the mixture and put them on the grill. Brush again with the sugar cane mixture until your gambas are cooked and they get a dark color just like your glaze.
