WINNING RECIPE
Grilled Chipotle Shrimp Tacos with Pineapple Chutney (Serves 12)
Recipe Courtesy of Chef Luis Perez
Ingredients:
2 lbs. of shrimp peeled and deveined
1 tsp. Kosher Salt
1 tsp. ground black pepper
3 tsp. chipotle pepper
1 whole pineapple
½ lb. light brown sugar
2 cups red wine
1 whole red onion (small)
2 whole jalapeños
1 small bunch cilantro
1 stick cinnamon
2 to 3 oz. fresh Mexican cheese
2 whole fresh limes
1 pack flour tortillas
Preparation Instructions:
How to Marinate and Grill the Shrimp
In a small bowl, combine the shrimp and chipotle pepper. Marinate for about 3 hours. Season the shrimp with salt and pepper as you prepare to grill the shrimp. Grill the shrimp until it gets nice and tender.
How to Make the Chutney
Cut the pineapple in small square pieces. Chop the onion and jalapenos the same size of the pineapples. In a sauce pan combine the red wine, pineapple, onions, jalapenos, cinnamon, and brown sugar. Bring it to boil for about ½ hour or till the red wine has been reduced.
How To Serve The Tacos
Add the grilled shrimp to the taco shells. Top with a table spoon of pineapple chutney. Garnish with chopped cilantro and fresh Mexican cheese.
Tacos de Camaron al Mojo de Ajo (Serves 15)
Recipe Courtesy of Chef Raul Arreola
Ingredients:
2.5 lbs. shrimp (size 16-20)
1.25 lbs. peeled garlic
1 lbs. fresh plum tomatoes
1 lbs. of green onion or scallions
.5 lb. dry black beans
2 bunches of cilantro
2 tsp. of salt
5 limes
4 oz. guajillo chile
1 bottle extra virgin olive oil
5 avocados
15 corn tortillas
Preparation Instructions:
How to Make the Garlic Mojo
Slice garlic into medium cubes, then slice 2 chiles guajillo into thin long strips. Heat olive oil in medium sauce pan with low flame. Add cubed garlic to the olive oil and cook until garlic is soft and sweet. Add half a cup of lime. Next, add the chile guajillo and let cook for 2 min. Add some salt to taste.
How to Make the Veggie Mix
Slice 1 bunch of green onion or scallions, then slice 3-4 plum tomatoes in half and remove/discard the seeds. Chop the leftover tomato skin, and then chop 2 bunches of cilantro. Next, chop the avocadoes into small cubes.
How to Make the Beans
Soak 1 lb. of black beans overnight. Cook beans with water and salt. Once beans are soft, strain the water.
How to make the Veggie Mojo Salsa
Combine the garlic mojo with veggies and beans and shrimp. Cut 2.5 lbs. of shrimp in half and devein. Dip shrimp in veggie mojo sauce and grill.
How To Serve The Tacos
Heat tortillas on the griddle until soft. Place grilled shrimp and veggie mojo in heated tortilla
