Grilled Shrimp with Andean Potatoes
Camarones a la Parrilla con Papa a la HuancaínaNot your basic coleslaw, the light Salvadorian curtido provides a sour taste to the savory shrimp. A side dish of Peruvian-style potatoes is topped with a spoonful of Mexican pico de gallo to complete the Pan-Latino experience.
Prep time: 35 min.
Total time: 20 min.
1 bag (1 lb.) GOYA® Frozen Yellow Potatoes
12 GOYA® Soda Crackers
2 pkg. (10 oz. each) GOYA® Queso Blanco, cubed
1 can (12 oz.) GOYA® Evaporated Milk
2 tbsp. GOYA® Yellow Hot Pepper Paste
1 packet GOYA® Sazón without Annatto
1 packet GOYA® Sazón with Saffron
1 lb. shrimp (about 16-20 pieces)
1 packet GOYA® Sazón with Coriander and Annatto
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. 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 2 inch diameter round cookie cutter, cut potatoes into circles; slice horizontally into ¼ inch rounds. 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.|