This refreshing appetizer is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, cooked shrimp are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, cilantro and fresh chilies.
20m
PREP TIME
15m
COOK TIME
95
CALORIES
12
INGREDIENTS
Servings: 9 (1/2 cup)
Ingredients
- 2 ears fresh sweet corn
- 1/4 cup fresh lemon juice
- 1/4 cup St. Germain elderflower liqueur
- 1 tablespoon ají rocoto paste
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/4 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/8 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 pound large shrimp, peeled and deveined
- 1 cup peeled honeydew chunks, (1/2-inch chunks)
- 2 tablespoons thinly sliced red Fresno chilies
- 1 tablespoon chopped fresh cilantro leaves
INSTRUCTIONS
- 1 Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk. Grill over medium-high heat 10 minutes or until corn is tender and lightly charred to golden brown, turning occasionally. Cool slightly. Cut corn kernels off cob.
- 2 Mix lemon juice, liqueur, rocoto paste, cumin, garlic, sea salt and pepper in medium bowl until well blended. Refrigerate until ready to use.
- 3 Bring 1 cup water to boil in medium saucepan on medium heat. Gently stir in shrimp; cover. Steam 5 minutes or just until shrimp turn pink. Drain and rinse under cold water. Slice shrimp in half horizontally. Add shrimp to rocoto marinade; toss to coat well. Cover. Refrigerate 30 minutes.
- 4 To serve, arrange shrimp, corn and honeydew in shallow serving plates. Drizzle each with the rocoto marinade. Garnish with Fresno chilies and cilantro.
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