Eat and Greet Recipe: Alambre de Camarones

June 19, 2008 — -- 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.

Ingredients

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

Method

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

Chef's Tip:

Shrimp kebabs can be served with pico de gallo or salsa. Serve with white rice, black beans, or a mixed green salad.

To learn more about the James Beard Foundation, Click Here.