Saturday, June 25, 2016

Recipe of the Day - La Roca Restaurant

Al pastor Shrimp

- Recipe -


Jumbo Shrimp
5 Pieces
Pineapple Puree
100 Grs.
Al Pastor Sauce (Marinade)
50 Ml
Fried Corn Tortilla strips
30. Grs.
2 Grs.
Black Pepper
1 Grs.
Olive Oil
2 Ml

1 whole guajillo chile pepper — dried
1 clove garlic — unpeeled
1 cup orange juice
1/2 cup onion — chopped
2 small tomatoes — quartered
2 tablespoons achiote paste

2 1/2 cups fresh pineapple — diced
1 tablespoon lemon juice
2 tablespoons unsalted butter
1 bunch cilantro — about 1 1/2 cups once stems are cut off
1/4 cup onion — diced
2 tablespoons water
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Gently open the dried guajillo chiles and remove the seeds and the stem. In a large nonstick frying pan (large enough to use for cooking the shrimp), toast the guajillo chile with the clove of garlic over medium heat until the garlic clove has begun to blacken in spots. Turn chile pieces and garlic over to prevent burning. This will take about 5 minutes or so.
2. Allow garlic to cool, then remove papery skin and stem. Cut up the chile in bite-sized pieces and add to blender container, with the garlic, orange juice, onion, tomato and achiote paste. Puree until the sauce is almost smooth. Season with salt to taste.
3. Place shrimp in a small flat plate or container (one layer thick) and pour some of the sauce over. Turn shrimp so it’s coated well. Cover and chill for 1-2 hours. When you remove the shrimp from the marinade, discard that part of the marinade as it’s been in contact with raw fish.
4. CILANTRO SAUCE: Make this within a hour before serving as the cilantro will turn dark. Combine in a blender or food processor the cilantro, onion, water and oil. Blend, scraping down the sides, until it’s turned to a smooth sauce. Set aside.
5. SHRIMP: Melt butter in frying pan (the pan used in step 1). Remove shrimp from marinade, leaving any residual sauce on the shrimp and add to the pan. Cook over medium heat, turning once or twice, until shrimp is cooked through, 3-4 minutes (depends on the size of the shrimp). Add a little bit of the marinade if the pan begins to run dry, drizzling it on the shrimp itself.

No comments:

Post a Comment