Bite with Belkys: Shrimp Anticuchos

The Chef: Carlos Barillas
The Dish: Shrimp Anticuchos

Ingredients for Chimichurri marinade:

1/2 bunch of fresh cilantro, chopped
1/2 bunch of fresh parsley, chopped
4 garlic cloves
1/2 cup of vegetable oil
Salt and pepper, to taste
2 tbs. of lime juice

Method of Preparation:

-First, roughly chop cilantro and parsley and place it in a blender.

-Then add garlic cloves, turn on the blender and slowly pour in vegetable oil.

-Season the mixture with salt and pepper and some lime juice.

Ingredients for Shrimp:

1 lb. of 16 to 20 peeled whole shrimp
Salt and pepper, to taste

Method of Preparation:

-Start by marinading the shrimp with the chimichurri sauce.

-Next, skewer the shrimp and let it sit in the fridge for about two hours. Chef Carlos says you can let the shrimp marinade for up to 24 hours to get the best taste.

-Then season the shrimp with salt and pepper and grill them for a few minutes.

Ingredients for Peruvian corn salsita:

1 lb. shucked Peruvian corn
2 tbs. of olive oil
Salt and pepper, to taste
2 tbs. of granulated sugar
2 tbs. of unsalted butter, melted
2 tbs. of lemon juice
Sprinkle of cilantro, chopped

Method of Preparation:

-Begin by pouring some olive oil in a hot pan. Then add the Peruvian corn. Chef Carlos says if you can't find it, you can use corn in a husk; make sure to steam it, cut it and take it off the cob.

-Let the corn cook until it's a nice golden brown.

-Next, add sugar and melted butter. Afterwards, lower the heat, add a squirt of lemon juice and some chopped cilantro. Now, toss it together.

To Plate the Dish:

Start with the corn salsita and then place the shrimp skewers. Top it off with a drizzle of chimichurri sauce.

Serving Suggestion: Restaurant's signature Shinsen Sambatini

Serves: 6

FOR MORE INFORMATION:

SushiSamba Dromo
600 Lincoln Road
Miami Beach, FL 33139
305-673-5337
http://www.sushisamba.com/

South Beach Wine & Food Festival
1-877-762-3933
http://www.sobewineandfoodfest.com/