Peach Color Shrimp
Appetizer created by Chef Xavier Perez Stone, winner of the Chef of the Year 2010 contest
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 400 grams shrimp, 21-25
- 100 grams white pine nuts
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- 150 grams passion fruit
- 600 grams peach
- 50 grams bread, old
- 200 grams chistorra
- 60 grams purslane
- 25 grams shrimp leg
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- 50 grams chives
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- 150 milliliters safflower oil
- 300 milliliters apple cider vinegar
Preparation
1h 40 mins
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- For the Shrimp: we thread the shrimp from tail to head with a bamboo skewer, season with salt and pepper, and brush with mojo. We grill until ready to serve.
- For the chistorra and peach puree: we sauté the chistorra in a pan. We wrap the peaches in plastic and cook them in the microwave. We remove the pulp and add it to the chistorra. We blend.
- For the mojo: we fry the solid ingredients (pine nuts, peeled almonds, stale bread, and white garlic). We blend all the ingredients.
- For the crispy legs: we dry the shrimp legs over heat. We fry and season.
- For the passion fruit vinaigrette: we place the pulp in a bowl and gradually incorporate the oil. We clean the purslane, finely chop the green onion, and incorporate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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