The chefs of Rosa Mexicano created this recipe for a celebratory dinner at the James Beard House. Chef David Suarez of the restaurant's NYC branch demonstrated how to create his delicious shrimp kababs.
Four 10-inch bamboo skewers
2 garlic cloves
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
2 teaspoons lime juice
1 teaspoon Worcestershire sauce
8 serrano peppers
24 large shrimp, peeled and deveined
1 red onion, cut into 16 half moon shapes
1 large tomato, seeded and cut into 12 half moon shapes
Soak bamboo skewers in water for 20 minutes.
Crush garlic, oregano, salt, and black pepper to a paste with a mortar and pestle. Add olive oil, lime juice, and Worcestershire sauce. Place shrimp in a bowl, mix well with marinade, and let sit for 10 minutes.
Thread a serrano pepper onto a bamboo skewer, follow with a piece of onion, then a piece of tomato, and next a shrimp. Continue alternating the ingredients until you have 6 shrimp on the skewer and have finished with a serrano pepper.
Heat a cast iron grill or griddle to medium-high and cook the shrimp kebabs for 2 minutes on each side.
Yield: 4 servings
Shrimp kebabs can be served with pico de gallo or salsa. Serve with white rice, black beans, or a mixed green salad.
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