Entry prepared by Chef Xavier Perez Stone, winner of the Cook of the Year contest 2010
Learn more about Cocinero del Año
Ingredients6 portions
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
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