Are you itching to start that grill? And would you like to start the warm season with a recipe that has it all, sweet, savory, spicy? You are a cook after my own heart and these Pastor Shrimp-Pineapple Skewers are calling your name so loud!
In the first place, I need to make some preliminary explanation on what exactly Pastor is. If you have ever visited Mexico and gone to a Taqueria chances are you have already enjoyed 5 (or 20) tacos al pastor. Pastor means, literally, Shepherd. The term encompasses both the method of cooking and the marinade.
I explained in this Homemade Tacos al Pastor post that Tacos al Pastor evolved from the original Lebanese Shawarma).
Mexicans shifted to pork instead of lamb. They also opted to marinade the meat in a mixture of dried chiles and spices. Food historians argue that the pineapple chunks were a much later addition.
We are taking inspo from the Homemade Tacos al Pastor recipe to infuse these Pastor Shrimp-Pineapple Skewers with deep and refreshing flavors.
On the other hand, that does not translate to spending long and grueling hours in the kitchen, or ordering a vertical rotisserie (a.k.a Gyro grill) on Amazon!
This recipe was a total hit at home. It received the much coveted thumbs-up, lick-the-dish, seal of approval from His Royal Annoyance, El Gringo. That is no small feat, as picky as he is.
Have a batch of your favorite salsa and warm tortillas handy, bask in the sun and enjoy these Pastor Shrimp-Pineapple Skewers today.
Ingredients
- 6 Guajillo dried chiles (make sure they are soft and flexible)
- 2 Pasilla dried chiles (make sure they are soft and flexible)
- 1 – 2 canned Chipotles (adjust to taste)
- 1/4 bar Annatto Paste
- 4 whole cloves (the spice)
- 1 TSP. dried oregano
- 1/4 TSP. dried thyme
- 4 large or 6 small garlic cloves
- 1 small onion
- 1 cup pineapple juice
- 1 cup fresh or canned pineapple
- Salt and freshly ground pepper to taste
- 1 lbs. of large uncooked, deveined, peeled, tails-on, shrimp (25 – 30)
- 1 can of sliced pineapple (you can use fresh pineapple, but it will not be as sweet)
- Bamboo skewers
Instructions
- Wash the dried chiles, open with a knife and remove seeds and veins. Soak them for half an hour in very hot water.
- Discard water and place chiles into blender and add chipotles, annatto paste, cloves, oregano, thyme, garlic, onion, pineapple juice and pineapple and blend until smooth; season to taste with salt and pepper. Pass through strainer.
- Wash the shrimps under running water.
- Place shrimps in an airtight plastic bag, pour the marinade on top and marinate for at least 4 hours, preferably overnight.
- Some people soak the skewers in water before using them. I have read it makes no difference whether or not you do. I just went ahead and washed them with hot water.
- Once you get your grill going slice the pineapple in chunks, assemble the skewers as shown in above pictures. Grill over high heat for 20 minutes turning them regularly to achieve even grilling, until shrimps are done.
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