Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 garlic cloves, minced
- 1 tbsp. honey
- 1 tbsp. aji amarillo paste
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- Salt and pepper, to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, whisk together the olive oil, lime juice, garlic, honey, aji amarillo paste, cumin, smoked paprika, salt, and pepper.
2. Thread the shrimp onto the skewers, making sure they are evenly spaced.
3. Brush the shrimp skewers with the marinade, making sure to coat them well.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and cooked through.
6. Serve hot with additional lime wedges and garnish with chopped cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 6g
Protein: 22g
Substitutions for ingredients:
- Aji amarillo paste can be substituted with any other chili paste.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add diced pineapple or bell peppers to the skewers for extra flavor and color.
- Use chicken or beef instead of shrimp for a different protein option.
Tips and tricks:
- Make sure to soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcook the shrimp, as they can become tough and rubbery.
Storage instructions:
Leftover shrimp skewers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the shrimp skewers in the microwave or on the grill until heated through.
Presentation ideas:
Arrange the shrimp skewers on a platter and garnish with lime wedges and chopped cilantro.
Garnishes:
Chopped cilantro, lime wedges
Pairings:
- Serve with a side of rice and beans for a complete meal.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush them with a little bit of oil before grilling.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Ají amarillo is a type of chili pepper that is commonly used in Peruvian cuisine. It has a bright yellow color and a fruity, slightly spicy flavor.
Flavor profiles:
The shrimp skewers are tangy and slightly spicy, with a hint of sweetness from the honey.
Serving suggestions:
Serve the shrimp skewers as an appetizer or a main dish.
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Region: Peruvian