Grilled Shrimp with Andean Potatoes

Serves 6

Active time: 35 min.
Inactive time: 20 min.

Not your basic coleslaw, the light Salvadorian curtido provides a sour taste to the savory shrimp. A side dish of Huancaína-style potatoes is topped with a spoonful of Mexican pico de gallo to complete the Pan-Latino experience.

1 bag (1 lb.) GOYA® Yellow Potato

12 GOYA® Soda Crackers

2 pkg. (10 oz. each) GOYA® Queso Blanco, cubed

1 can (12 oz.) Nela Evaporated Milk

2 tbsp. GOYA® Yellow Hot Pepper Paste

1 packet

1 lb. shrimp (about 16-20 pieces)

1 packet

1 tbsp. GOYA® Extra Virgin Olive Oil

2 tbsp. GOYA® Pico de Gallo

1½ cups GOYA® Curtido

1.	Cook potatoes in boiling water according to package directions; set aside.
2.	Add soda crackers, cheese cubes, evaporated milk, yellow pepper paste, and both packets of sazón to bowl of food processor. Puree until smooth, about 1 minute; set aside.
3.	Season shrimp with sazón and thread evenly among 6 pre-soaked small bamboo skewers.
4.	Heat oil in a medium skillet over medium-high heat. Add the shrimp skewers and cook, turning once, until pink and opaque, about 3 minutes.
5.	Meanwhile, using a 3”-round cookie cutter, cut potatoes into circles. Place one potato circle in bottom of cutter; spoon in 2 tbsp. cheese mixture; repeat layering one more time. Carefully remove cutter. Repeat with remaining potato rounds and cheese mixture. Divide potato stacks evenly among six serving plates; top each with 1 tsp. pico de gallo. Divide curtido evenly alongside potato stacks; top with shrimp skewers.