Bijol Reddened Grilled Shrimp with Peruvian Potatoes


Ingredients for the Shrimp
  • 1/4 tbs bijol
  • 1 cup Olive oil
  • 24 large shrimp peeled, de-veined
  • 1 large lime cut in half
  • sea salt to taste
  • Freshly-ground black pepper to taste
Ingredients for the Potatoes
  • 12 x Peruvian purple potatoes
  • 1 x Red bell pepper stemmed, seeded,
  • 1 x Yellow bell pepper stemmed, seeded,
  • 1 x Red Onion peeled, diced fine
  • 1/4 cup Coarsely-chopped cilantro leaves
  • 1/3 cup champagne vinegar
  • 2/3 cup Virgin olive oil
  • sea salt to taste
  • Freshly-cracked black pepper to taste
Ingredients for the Crema
  • 1 x ripe plantain peeled,
  • 1 tbs Olive oil
  • 1 tbs butter
  • 1 x Scotch bonnet chile pepper stemmed, seeded,
  • 1/2 x red Onion peeled, diced small
  • 3 tbl Spanish sherry wine vinegar
  • 2 cup Heavy cream
  • sea salt to taste
  • Freshly-ground black pepper to taste

 

Preparation

  • Heat oil with ¼ teaspoon of bijol.
  • pour oil over the shrimp.
  • Turn the shrimp over and allow to marinate at least 10 minutes.
  • Squeeze the lime over the shrimp and season.
  • For the potatoes:
  • Put the potatoes in a large pot and cover them with water.
  • Cook about 15 minutes or until just barely cooked through.
  • Drain and dice them into 3/4-inch sized pieces.
  • Mix the remaining ingredients in a separate bowl.
  • Pour them over the cooked potatoes.
  • Mix gently and allow to cool before serving.
  • For the plantain crema:
  • Heat a medium-large saucepan on medium-high heat.
  • Add the olive oil and butter.
  • When the butter melts add the plantain slices.
  • Add the chile and red Onion and stir.
  • Add the vinegar and reduce for 30 seconds.
  • Add the cream and reduce by 1/3.
  • Blend all together and strain through a medium fine strainer.