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FeedChef Guillermo Pernot
Camarones con Caña
Photo by Kevin Black
Chef Guillermo Pernot's Camarones Ingredients:
con Caña
Cuba Libre, 10 S. 2nd St., Philadelphia;
(215) 627-0666, cubalibrerestaurant.com
» 16 U10 shrimp and 4 large sugarcane skewers
» Sweet potato mash: 1 russet potato, peeled and chopped; 2 sweet potatoes, peeled and chopped; ½ tsp. salt
» Mango barbecue sauce: ¼ cup onions, diced; ¾ cup mango, peeled and chopped; 1 canned chipotle chili; 1 tbsp. Worcestershire sauce; 1 tbsp. ketchup; ¼ cup cider vinegar; 1 tbsp. hot sauce; 2 tbsp. olive oil; 1 cup mango puree; ¼ cup light brown sugar; pinch salt; 1 ½ tsp. soy sauce; 1/8 cup roasted red peppers; 1 tbsp. Worcestershire sauce; 1½ tsp. honey; 1 tsp. lime juice; 1 tbsp. water; pinch salt
» Guacamole Cubano salad: 2 cups pineapple, diced ¼ inch; 1 cup avocado, diced ¼ inch; 2-3 scallions, finely chopped; 1 tbsp. lime juice; 1 tbsp. olive oil; pinch salt
» Fold guacamole Cubano ingredients together. Chill until ready to serve.
» Steam sweet and russet potatoes; mash until smooth. Season to taste with salt.
» Combine first 13 barbecue sauce ingredients in a large saucepan and simmer until mangos are tender. Using a blender, puree until smooth. Add remaining Worcestershire sauce, honey, lime juice, water and salt, mixing thoroughly.
» Season shrimp with salt and pepper and sauté. When almost cooked, add barbecue sauce and cook a bit longer.
» When shrimp are fully cooked, skewer four and place each set atop sweet potato mash on a side angle. Coat shrimp lightly with remaining sauce. Top shrimp with a generous portion of guacamole Cubano.
