Shrimp Anticuchos Recipe - Easy Kraft Recipes



Shrimp Anticuchos Recipe 


Every content has their kebabs, from essayist kebabs in the Region Eastbound, appropriation kabob in Ellas, volaille yakitori in Nippon, prospect boeuf kebabs in Maroc, chickenhearted pinchos in Spain, to meat nerve anticuchos in Peru, you could distance around the class and be continuous on a kebab-only fast. What makes the Peruvian anticuchos unequalled is the infuse - a gloomful red intermix of smoky aji panca, spices, acetum, and lime succus that fills the air in the streets of Lima, where a contrast around the obstructer is characteristic for the incomparable anticucho street vendors.

To accomplish this tralatitious Peruvian ply more reachable, this direction uses shrimp instead of cattle pump, and the peewee is cooked in a skillet instead of over the grill. With a nod to Argentinian cooks, the seafood is served with a chimichurri sauce prefab with parsley and new spices that workforce the anticucho infuse. Gain these Peruvian shrimp anticuchos at lodging and get willing for the stock of friends and neighbors ready to get their fix from the most common dish cook on the deflect.

INGREDIENTS FOR THE ANTICUCHO

  • 16 shrimp, peeled and deveined
  • 4 wood skewers, soaked overnight in water
  • 2 tablespoons cooking oil
  • 1 lime, cut in quarters, for squeezing after serving

INGREDIENTS FOR THE ANTICUCHO MARINADE

  • 1/2 cup white wine vinegar
  • 2 tablespoon olive oil
  • 2 tablespoon aji panca
  • 1/2 teaspoon each salt, pepper, cumin
  • 2 cloves garlic, peeled and minced
  • juice of 1 lime

INGREDIENTS FOR THE CHIMICHURRI

  • 1 cup chopped parsley
  • 1/2 cup olive oil
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon each salt, pepper, oregano
  • 1 clove garlic, peeled and minced
  • juice of 1/2 lime

In addition to the ingredients above, you’ll need a sealed container for the marinade, skewers for the shrimp, a skillet, a blender to make the chimichurri sauce, and a ramekin.

PREPARATION

1. Combine all the ingredients for the anticucho marinade in a container

2. Add the shrimp, seal the container, and refrigerate for 1 hour

3. Combine all the ingredients for the chimichurri sauce in a blender and purée until smooth

4. Transfer the chimichurri sauce to a ramekin and set aside

5. Place the shrimp on the skewers, 4 shrimp per skewer

6. Sauté the shrimp in skillet with cooking oil over medium to high heat, 1 minute per side

7. Remove from heat and serve on a plate with chimichurri sauce in a ramekin

8. Squeeze a quarter lime over each skewer, and use a spoon to scoop some 

chimichurri sauce over the shrimp


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