Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1 cup of Tesgüino (traditional Mexican fermented corn beer)
- 1/4 cup of olive oil
- 2 garlic cloves, minced
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cumin
- Salt and pepper to taste
- 8 wooden skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the Tesgüino, olive oil, garlic, smoked paprika, cumin, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the shrimp onto the skewers, making sure to leave some space between each one.
5. Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and slightly charred.
6. Serve the shrimp skewers hot, garnished with fresh cilantro and lime wedges.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 220
- Fat: 11g
- Carbohydrates: 3g
- Protein: 25g
Substitutions for ingredients:
- If you can't find Tesgüino, you can substitute it with any other beer or even white wine.
- You can use any other type of oil instead of olive oil.
- If you don't have smoked paprika, you can use regular paprika or chili powder.
Variations:
- You can add some chopped fresh herbs, such as parsley or cilantro, to the marinade for extra flavor.
- You can also add some diced bell peppers or onions to the skewers for a colorful and tasty addition.
Tips and tricks:
- Make sure to soak the wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Don't overcook the shrimp, or they will become tough and rubbery.
- If you're using frozen shrimp, make sure to thaw them completely before marinating them.
Storage instructions:
- You can store any leftover shrimp skewers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the shrimp skewers, simply place them on a baking sheet and bake them in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the shrimp skewers on a large platter, garnished with fresh cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- These shrimp skewers pair well with a cold beer or a crisp white wine.
Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers
- Mexican rice
- Black beans
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush them with a little bit of oil before placing them on the grill.
Food safety advice:
- Make sure to handle the shrimp properly to avoid any risk of foodborne illness.
- Always wash your hands and any utensils or surfaces that come into contact with raw shrimp.
- Cook the shrimp to an internal temperature of 145°F to ensure that they are safe to eat.
Food history:
- Tesgüino is a traditional Mexican fermented corn beer that has been consumed for centuries by indigenous communities in Mexico.
Flavor profiles:
- The Tesgüino marinade adds a slightly sour and tangy flavor to the shrimp, while the smoked paprika and cumin add a smoky and earthy flavor.
Serving suggestions:
- Serve the shrimp skewers as a main course for a summer barbecue or a Mexican-themed dinner party.
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Region: Mexican