Cocinero del Año

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Recipe

Peach shrimp

Name: Peach shrimp
Prep time: 100 min
Cook time: 100 min
Yield: 6
Cuisine: Internacional
Ingredients: 400 grams shrimp, 21-25; 100 grams white pine nut; 100 grams almond, without skin; 150 grams passion fruit; 600 grams peach; 50 grams bread, old; 200 grams chistorra; 60 grams purslane; 25 grams shrimp leg; 250 milliliters olive oil; 50 grams salt; 50 grams chives; 1 gram garlic, White; 150 milliliters safflower oil; 300 milliliters apple vinegar

1h 40 mins

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Cocinero del Año

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Entry prepared by Chef Xavier Perez Stone, winner of the Cook of the Year contest 2010

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Ingredients

6 portions

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Preparation

For the Shrimp: we go through the shrimp from head to tail with a bamboo brochette, season with salt and pepper and mojo. We iron until the moment of the pass.

For the chistorra and peach puree: we fry the chistorra in a coludo. We wrap the peaches in plastic and cook them in the microwave. we remove the pulp and add to the chistorra. We crush.

For the mojo: fry the solid ingredients (white pinion, skinless almond, old bread and white garlic). We crush all the ingredients.

For the cruji-paws: dry the shrimp legs to heat. Fry and season.

For the passion fruit vinaigrette: put the pulp in a bowl and add the oil little by little. We clean the verdolagas, we cut the chive very thin and we incorporate

PRESENTATION

For assembly: we seal the shrimp on the plate. We place them in a baking tray and bathe them with the vinaigrette. Remove the skewer, cut in two each shrimp. We put some puree on the plate, near the mashed shrimp, the