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Cerdo Camaronero Pork and Shrimp

18 ea (1 lb)-bacon strips, cut each strip
31 md To 35-medium shrimp, shelled and deveined
4 3/16 lb To 5-lbs (5 pieces) pork tenderloin
3/4 c (6 ozs) ground achiote paste
1 c (8 ozs) olive oil


Lemon Butter Sauce:
1 c (8 ozs) beef stock
4 ea Lemon's juice
4 ea Lime's juice
2 c (1 lb) butter
1 Salt (to taste)
1 Pepper (to taste)


Salsa
2 ea Red bell pepper, cored, seeded, and diced
1 ea Avocado, peeled, pitted, and diced
1 bn Cilantro, minced
2 ea Avocado, peeled, pitted, and slice


Wrap each of the shrimp with a bacon strip. Secure the bacon to the shrimp with toothpicks to form mini-skewers. In a saute pan or on a grill, place the skewers and cook until the shrimp are cooked through and the bacon is crispy, about 3 to 5 minutes.


Rub each of the pork medallions with the achiote paste. In a saute pan over high heat, heat the olive oil. Add the pork slices and cook for 5 minutes. Turn the pork and cook for 3 minute on the other side or until the desired doneness.


FOR THE SAUCE: In a pan, reduce the beef stock, lemon juice, and lime juice by 1/3rd. Whisk in the butter until melted and smooth. Season with the salt and pepper to taste.


FOR THE SALSA: In a bowl, combine the bell peppers, diced avocado, and cilantro.


SERVING SUGGESTION: On a plate, place the pork and shrimp. Pour the sauce over the pork. Serve with the avocado and red pepper salsa and garnish with the avocado slices.





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