Chef Guillermo Pernot

Camarones con Caña

Chef Guillermo Pernot’s Camarones
con Caña

Cuba Libre,
10 S. 2nd St., Philadelphia;
(215) 627-0666,

» 16 U10 shrimp and 4 large sugarcane skewers
Sweet potato mash: 1 russet potato, peeled and chopped; 2 sweet potatoes, peeled and chopped; ½ tsp. salt
Mango barbecue sauce: ¼ cup onions, diced; ¾ cup mango, peeled and chopped; 1 canned chipotle chili; 1 tbsp. Worcestershire sauce; 1 tbsp. ketchup; ¼ cup cider vinegar; 1 tbsp. hot sauce; 2 tbsp. olive oil; 1 cup mango puree; ¼ cup light brown sugar; pinch salt; 1 ½ tsp. soy sauce; 1/8 cup roasted red peppers; 1 tbsp. Worcestershire sauce; 1½ tsp. honey; 1 tsp. lime juice; 1 tbsp. water; pinch salt
Guacamole Cubano salad: 2 cups pineapple, diced ¼ inch; 1 cup avocado, diced ¼ inch; 2-3 scallions, finely chopped; 1 tbsp. lime juice; 1 tbsp. olive oil; pinch salt

» Fold guacamole Cubano ingredients together. Chill until ready to serve.
Steam sweet and russet potatoes; mash until smooth. Season to taste with salt.
Combine first 13 barbecue sauce ingredients in a large saucepan and simmer until mangos are tender. Using a blender, puree until smooth. Add remaining Worcestershire sauce, honey, lime juice, water and salt, mixing thoroughly.
Season shrimp with salt and pepper and sauté. When almost cooked, add barbecue sauce and cook a bit longer.
When shrimp are fully cooked, skewer four and place each set atop sweet potato mash on a side angle. Coat shrimp lightly with remaining sauce. Top shrimp with a generous portion of guacamole Cubano.

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