Here’s a delicious recipe from the Chef that’s perfect for the BBQ and features Caribbean shrimp and octopus. Try it yourself this summer and be sure to order it on your next visit.
Grilled Shrimp and Octopus
- 250g shrimp
- 400g poached octopus tentacles
- 200g yellow sweet potato
- 66g lemons (halved)
- 50g chopped garlic
- 20g Cajun fish seasoning
- 15g paprika
- 10ml sunflower oil
- Salt and black pepper
- 200g cooked corn
- 50g mayonnaise
- 25g crumbly cotija cheese
- 5g chili flakes
- 100g butter
- Sprigs of epazote herb
- 20g baby rocket and radishes to garnish
Cook the corn in water with salt and epazote until tender.
Cook the sweet potato with water, butter and a touch of sugar to make a confit
Heat the sunflower oil in a frying pan and add the shrimp and poached octopus. Sauté until the shrimp is cooked, then add garlic, Cajun seasoning, paprika, salt and pepper and continue cooking until golden brown.
Put the camote on the plate and arrange the octopus and shrimp around it.
Serve the corn esquite-style with mayonnaise, cotija cheese and chili flakes and place in a ramekin dish on the plate.
Grill the lemon halves and add to the plate.
Garnish with baby rocket and sliced radishes.