← Back to Search Results grilling American, Latin American, Mexican, Tex-Mex
grilled-shrimp-with-pineapple-ancho-chile-salsa-and-tortillas

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I first tasted pineapple and cilantro in a salsa in San Bias, on the west coast of Mexico, which possesses some of the best shrimp I ever ate, as well as the longest rideable wave in Mexico. Taking breathers from many hours in the water, we would come up to a palapa (a beachfront stand) to eat bowlfuls of shrimp and drink beer.

You can serve the shrimp in a heap with piles of chopped onion and thinly sliced cabbage. You have to have fresh, soft tortillas and just slap them on the grill for a second to warm them up.

Yield :
Serves 4 as an appetizer

Ingredients

  • 24 16/20 count (medium-size) shrimp
  • Salt and freshly cracked black pepper to taste

For the salsa:

  • ½ ripe medium pineapple
  • ½ red bell pepper
  • ½ large red onion
  • 4 ancho chile peppers, soaked in water for 12 hours, drained, and puréed
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon ground cumin
  • 6 tablespoons lime juice (about 3 limes)
  • ¼ cup pineapple juice
  • 16 soft tortillas (flour or com), warmed slightly in the oven

For the garnishes:

  • ½ head green or red cabbage, shredded
  • ½ cup sour cream
  • ¼ cup chopped fresh red or green jalapeño chile peppers

Directions

1. Peel and devein the shrimp and remove their tails.

2. Thread the shrimp on skewers, salt and pepper them to taste, and grill over medium heat, 3 to 4 minutes per side, until they are opaque.

3. Remove the shrimp from the skewers and chop each shrimp into 3 or 4 pieces. Set aside.

4. Make the salsa: Dice the pineapple, red pepper, and red onion. Add the pureed ancho chile peppers, and mix together in a medium bowl with the oregano, cumin, and lime and pineapple juices.

5. Warm the tortillas slightly on the grill.

6. Put the shrimp, salsa, and tortillas out on a table, along with the shredded cabbage, sour cream, and jalapeños as garnishes, and let people make their own rolled tortillas.

Notes

This is one of your basic guest participation dishes, calling for folks to create according to their own taste.


© 1990 Christopher Schlesinger and John Willoughby

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

606kcal (30%)
291mg (29%)
211mg (352%)
183mcg RAE (6%)
948mg
95mg
22g
24g
9g
97g
71mg (24%)
1169mg (49%)
6g (29%)
16g (25%)
7mg (40%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
food-to-live-by Food to Live By
by Myra Goodman
in-the-kitchen-with-david In the Kitchen with David
by David Venable
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cooking-for-friends Cooking for Friends
by Gordon Ramsay
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
flavor Flavor
by Rocco DiSpirito
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?