Name: Shrimp Alambre al Pastor
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 cups shrimp, medium, cleaned, for the alambre; 1/2 cups achiote liquid, for the marinade; 3 tablespoons GOYA® Extra Virgin Olive Oil, for the marinade; 1 teaspoon GOYA® Adobo Seasoning with Pepper, for the marinade; 2 tablespoons vegetable oil; 1 cup red onion, for the alambre; 1 cup red bell pepper, for the alambre; 1 cup green bell pepper, for the alambre; 1 cup bacon, grilled and chopped, for the alambre; 1 1/2 cups Manchego cheese, shredded, for the alambre; 3 slices pineapple, for the sauce; 5 Habanero chiles, for the sauce; 1/4 red onions, for the sauce; 1 garlic, for the sauce; 1/2 teaspoons GOYA® Total Seasoning, for the sauce; 2 tablespoons lime juice, for the sauce; 2 tablespoons GOYA® Extra Virgin Olive Oil; 1/4 cups cilantro, finely chopped, for the sauce; corn tortillas, for serving; lime, for serving

Preparation

20 mins

15 mins

Low

Mix the shrimp, liquid achiote, GOYA® Extra Virgin Olive Oil, and GOYA® Adobo seasoning with pepper in a bowl until well combined. Let marinate in the refrigerator for 15 minutes. Prepare the alambre! Heat a skillet over high temperature, pour in two tablespoons of vegetable oil, and sauté the red onion along with the colorful peppers. Once they achieve a shiny color, add the shrimp and fried bacon. Cook for 8 minutes or until the shrimp are tender. Finally, add the shredded manchego cheese and let it cook for 3 more minutes, without stirring, so the cheese can gratin. Remove the alambre from the heat and keep warm.

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Shrimp Alambre al Pastor

Ingredients

Preparation

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