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Peach shrimp

1h 40 mins
Super List
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Entry prepared by Chef Xavier Perez Stone, winner of the Cook of the Year contest 2010


6 portions
  • 400 grams shrimp, 21-25
  • 100 grams white pinion
  • 100 grams almond, without skin
  • 150 grams passion fruit
  • 600 grams peach
  • 50 grams bread, old
  • 200 grams chistorra chorizo sausage
  • 60 grams Common purslane (verdolagas)
  • 25 grams shrimp legs or shells
  • 250 milliliters olive oil
  • 50 grams salt
  • 50 grams chives
  • 1 gram garlic, White
  • 150 milliliters safflower oil
  • 300 milliliters apple vinegar


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


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

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
José Emiliano Sanchez Castelezo
27/11/2017 15:58:37
muy rica

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