GÜERO FILLED WITH SHRIMP TEPA!

GÜERO FILLED WITH SHRIMP TEPA!


Ingredients:

  • Chile güero ( 1 piece) 
  • Papa cambray (small potatoes ) ( 50g)
  • Onion (½ piece)
  • Tomato(1 piece)
  • Celery (½ stalk)
  • Garlic (2 tooths) 
  • Parsley (1 tablespoon)
  • Basil (1 tablespoon)
  • Thyme (1 little touch )
  • Shrimp ( 3 pieces) 
  • Tree Chile ( 3 pieces) 
  • Fresh corn kernel ( 1 piece) 
  • Butter ( 2 tablespoons) 
  • Olive oil ( 1 tablespoon)
  • Evaporated milk ( 1 can )
  • Manchego cheese (50g)
  • Asparagus (3 pieces)
  • Tepa Agave Original ( 2oz)


Process:


1.Cocked the chili  on fire to remove the skin by placing it directly on the fire and then  put it to sweat it in a plastic bag.

2.add salt on the chili  to help detach the charred skin easier and to print flavor,

3.make an opening to remove the veins and seeds, trying to be narrow.

4.Fry the other ingredients in order for their best cooking, starting with the corn kernels until lightly browned, the potato cambray in segments, the filleted tree chile, then the finely chopped onion, celery  and garlic, finally the tomato.

5.Fill the chili with the cooked ingredients

6.Marinate the shrimp with olive oil, salt, pepper, garlic and parsley. Cook in a pan or pass through the grill for a better flavor.


7.roast the asparagus

8.To make the sauce mix hot evaporated milk, thyme, two ounces of Tepa Agave Original and manchego cheese, salt and pepper, incorporate the ingredients  perfectly and remove from heat and add fresh basil, mount your plate, decorate with Roasted asparagus and bathe with the sauce!