Shrimp Anticucho Skewers
- Level: Easy
- Yield: 4 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 598
- Total Fat
- 52
- Saturated Fat
- 8
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 19
- Cholesterol
- 159
- Sodium
- 866
- Total: 1 hr (includes marinating time)
- Active: 30 min
Ingredients
12 ounces peeled and deveined large shrimp (about 16), tails removed
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
Finely grated zest and juice of 1 lime
Kosher salt and freshly ground black pepper
8 ounces peeled and cored pineapple, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
Rocoto Aioli, recipe follows
Chopped fresh cilantro, for serving
Rocoto Aioli:
1 cup mayonnaise
2 tablespoons rocoto pepper paste
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1/2 clove garlic, minced
Juice of 1/2 lemon
Directions
Special equipment:
4 skewers, metal or wooden (if using wooden skewers, soak in water for at least 30 minutes before using)- Toss the shrimp with the olive oil, cumin, oregano, cayenne, chipotles and adobo sauce, lime zest and juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl until well combined. Cover and refrigerate for at least 30 minutes and up to 1 hour (see Cook's Note).
- Meanwhile, prepare a grill or grill pan for medium-high heat.
- Alternate the shrimp, pineapple and red onion on 4 metal or wooden skewers. If there's leftover marinade in the bowl, brush it onto the skewers so the pineapple and red onion pieces are seasoned.
- Grill, flipping halfway, until the shrimp are charred in spots and cooked through, 6 to 7 minutes. Serve with the Rocoto Aioli and sprinkle with cilantro.
Rocoto Aioli:
- Stir together the mayonnaise, rocoto paste, oregano, black pepper, garlic and lemon juice in a small bowl. Refrigerate until ready to serve.
Cook’s Note
Do not leave the shrimp in the marinade too long or the lime juice will start to cure/cook the shrimp, resulting in an off-putting texture.