ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
These are light and easy, with a taste of the tropics. They are terrific for hot, steamy nights or before a Polynesian or even Asian menu. We like them anytime.
Yield: 4 to 6 servings
1 cup pineapple juice
3 Tablespoons lime or lemon juice
2 Tablespoons crushed caribe chile
1 Tablespoon sesame oil
Hot pepper sauce to taste
4 cloves garlic, minced
¼ cup grated fresh coconut
1 pound large, peeled shrimp (15 to 20 count)
2 papayas, preferable watermelon variety, peeled and cut into ¾ inch cubes
1. Combine pineapple juice, lime juice, caribe chile, sesame oil, hot pepper sauce, garlic and coconut in a medium bowl. Add the shrimp and stir to combine. Cover and marinate 2 hours in the refrigerator, stirring at least twice.
2. Preheat the grill to medoi, pr 350 F. Place the rack 4 to 5 inches above the heat source. Just before grilling, lightly brush the rack with oil.
3. Place a chunk of papaya and a shrimp on each skewer. Drizzle with marinade. Place skewers on the hot oiled rack and grill 1 ½ to 2 minutes on each side or until the shrimp are pink.