ABOUT THE RECIPE
By Chef Alma Fernanda
The secret ingredient in these shrimp skewers is orange-juice concentrate, which brings a sweet and tart intensity to the mixture, giving the dish a fresh, yet earthy taste.
FOR THE SKEWERS
3 tablespoons olive oil
1 tablespoon butTer
Chipotle peppers in adobo
Crushed red pepper flakes
2 garlic clove
2 oranges squeeze and reserve
1 tablespoon brown sugar
1 pineapple cut into small cubes
FOR THE GUACAMOLE
1 red onion
1 lime and1 lemon
Salt, pepper and granulated garlic
2 tablespoons chopped cilantro
2 tablespoons Tequila
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Soak skewers in water.
Place shrimp in a bowl and marinade with 1 tablespoon of olive oil, granulated garlic and salt and pepper to taste. In a small saucepan heat up 1 tablespoon of olive oil and 1 tablespoon of buter. Add finely 1⁄4 cup of diced onion and 2 diced garlic cloves. Saute until translucent. Add the juice of 2 oranges and the juice of 1 lime.
Add 1 tablespoon of finely chopped chipotle in adobo sauce and 1 tablespoon of brown sugar, season with salt and pepper. Add 2 tablespoons of tequila and reduce until a sauce is formed. Add water if needed.
To assemble skewers, place shrimp. Heat grill pan and add 2 tablespoons of olive oil. Place skewers and brush with chipotle tequila sauce while cooking. Cook 2 minutes per side and brush again when taken off heat.
Add pineapple to sauce and pour over cooked skewers. Serve guacamole in molcajete and skewers on top or plated separately.
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