Wonton Wrappers, Pineapple, Tomato, Red Bell Pepper, Red Onion, Cilantro, Shrimp, Bay Leaf, Lemon, Salt, Pepper, Mayo, Aji Amarillo, Garlic, Coconut Milk, Ginger, Honey, Lime, Lemon, Micro Cilantro
How We Got Here:
The shrimp are first peeled and deveined. They then are poached in lemon, bay leaf, salt, and pepper. Immediately after they are removed from the poaching liquid they are shocked in ice water to halt the cooking process. For the Pico de Gallo, we first roast the pineapple in blended oil until it starts to turn golden brown. We cool and then mix into tomato, red bell pepper, red onion, and cilantro. The Leche de Tigre is a blended mixture of mayo, aji amarillo, red bell pepper, red onion, coconut milk, ginger, lemon, lime, and cilantro. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: :