There's something about grilled shrimp that just feels festive.
Shrimp Skewers over Esquites (Grilled Street Corn)
Chef Sadie Morales
4
45 minutes
30 minutes
Latin American
Entree
Elote is street corn on the cob, esquites are the kernels cut off and mixed with dressing and cheese. This version uses a chipotle crema.
Ingredients
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1 pound 16/20 shrimp (see Notes)
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4 cobs corn
2 red/orange bell peppers
1 red onion
1 jalapeno
1-2 tbsp Tajin, to taste
3-4 tbsp lime juice, to taste
1-2 tsp of salt, to taste
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2/3 cup (6 oz) sour cream or crème fraîche
1 tbsp chopped canned chipotles in adobo sauce
½ lime, juiced
¼ tsp salt
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Tajin
½ bunch cilantro, washed, dried, and roughly chopped
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Directions
First, get ready to grill. Turn your grill to medium-high (~400°F). While it heats, prepare your shrimp. Remove the shrimp’s shells and skewer them as they lay flat, four shrimp per skewer. Brush with oil and sprinkle with salt.
Prepare your corn. Shuck the cobs and dip in water to remove silk. You can skewer these as well, or just use tongs on the grill.
Grill the shrimp and corn side by side; the shrimp is done when it’s turned pink, and the corn is done when it’s nicely charred. Remove both, and set shrimp aside. Cut the corn off the cob.
Finish your corn. Pan-sear diced onions and bell peppers in olive oil until they start to get color on them, about 8-10 minutes. Add jalapeno and cook until it starts to soften.
Add lime, tajin and salt to taste. Take off heat, then stir in corn.
Make the sauce. Mix chipotle crema ingredients in a small bowl.
Finish and serve. Prepare single-serve bowls for each guest, starting with a scoop of esquites, drizzling crema on top, then placing a shrimp skewer, sprinkling with more Tajin. Serve.