Shrimp Escabeche al Rocoto (Marinated Shrimp with Grilled Corn and Chilies) | Club House for Chefs
Shrimp Escabeche al Rocoto (Marinated Shrimp with Grilled Corn and Chilies)
Ingredients
- Serves 4
- 6 each Ears of fresh corn
- 3 cups (750 milliliters) Peeled honey dew melon chunks (1/2-in/1 cm)
- 6 tbsps (90 milliliters) Thinly sliced red Fresno chilies
- 3 tbsps (45 milliliters) Chopped fresh cilantro leaves
- 3/4 cup (175 milliliters) Fresh lemon juice
- 3/4 cup (175 milliliters) St. Germain elderflower liqueur
- 3 tbsps (45 milliliters) Ají rocoto paste
- 3/4 tsps (4 milliliters) Club House ® Cumin, Ground
- 3/4 tsps (4 milliliters) Club House Garlic Powder
- 3/4 tsps (4 milliliters) Club House ® Sea Salt, French Mediterranean
- 1/2 tsps (2 milliliters) Club House ® Pepper, Black Coarse Cracked
- 3 pounds (1 3/10 kilogram) Large shrimp, peeled and deveined
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