Ingredients with Measurements:
- 4 pambazo rolls
- 1 lb. shrimp, peeled and deveined
- 1 tbsp. olive oil
- 1 tsp. smoked paprika
- Salt and pepper to taste
- 1 cup sour cream
- 2 chipotle peppers in adobo sauce
- 1 garlic clove
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the grill or grill pan over medium-high heat.
2. In a bowl, toss the shrimp with olive oil, smoked paprika, salt, and pepper.
3. Grill the shrimp for 2-3 minutes per side, until cooked through.
4. In a blender or food processor, combine the sour cream, chipotle peppers, garlic, lime juice, and cilantro. Blend until smooth.
5. Cut the pambazo rolls in half lengthwise and grill them until lightly toasted.
6. Spread the chipotle cream sauce on both sides of the rolls.
7. Divide the grilled shrimp among the rolls and sprinkle with crumbled queso fresco.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Grill or grill pan over medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 39g
Protein: 22g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add sliced avocado or pickled onions for extra flavor.
- Use a different type of roll, such as a bolillo or telera.
Tips and tricks:
- Make sure to devein the shrimp before grilling.
- Toasting the rolls on the grill adds extra flavor and texture.
- Adjust the amount of chipotle peppers to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven or microwave until heated through.
Presentation ideas:
Serve on a platter with extra chipotle cream sauce and cilantro for garnish.
Garnishes:
Chopped cilantro, sliced avocado, pickled onions.
Pairings:
Mexican rice, black beans, corn on the cob.
Suggested side dishes:
Mexican street corn, guacamole, salsa.
Troubleshooting advice:
If the chipotle cream sauce is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to cook the shrimp until they are fully cooked through to avoid any foodborne illnesses.
Food history:
Pambazo is a traditional Mexican sandwich that originated in Mexico City.
Flavor profiles:
Spicy, smoky, creamy.
Serving suggestions:
Serve with a cold beer or a margarita.
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Region: Mexican