For this Video Bite, Michelle Bernstein gracefully carved out time in between three weeks in Spain and a book tour. This is one busy lady.
She is chef-owner of Michy’s and Sra. Martinez. Bernstein won the James Beard Award for best chef in the South in 2007. She also hosts the PBS show, Check, Please! In addition, she founded the Miami branch of Common Threads, a group that teaches kids how to cook heathy food for themselves and their families (I volunteered for them once semester.)
Here, Michelle Bernstein presents the shrimp tiradito recipe from her new cookbook, Cuisine a Latina: Fresh Tastes and a World of Flavors from Michy’s Miami Kitchen, co-written with Andrew Friedman. Recipe follows in this post. Bursting with vivid pictures, the book’s recipes span Bernstein’s globetrotting life, from her mother’s Argentinean and Jewish cooking, to Bernstein’s French training, to her Latin and Caribbean influences here in Miami. Special thanks to Brad Bryan for camera, lighting, and editing.
Bernstein’s famous blue cheese and jamon serrano croquetas are a welcome sight on the first page of Cuisine a Latina. Other mouthwatering recipes include lobster, avocado, and grapefruit cocktail; beet salad with blue cheese chantilly, candied walnuts and oranges; and mojo-marinated Cornish hens with chorizo stuffing. The jerk recipe which I used for the Miami Dish Farm-to-Table dinner also appears in the book. Interestingly, Cuisine a Latina has The Shortest Dessert Chapter Ever.
Shrimp Tiradito with Avocado and Corn Nuts
(Reprinted courtesy of Houghton Mifflin.)
In Peru, a tiradito is usually raw, but in this recipe, Bernstein quickly boils the shrimp. Believe it or not, the dish is often garnished with corn nuts! The skewers are optional, but Bernstein recommends them for keeping the shrimp straight while they poach.
12 large shrimp (16-20 count), peeled and deveined
1 heaping teaspoon Old Bay seasoning
½ cup diced celery
¼ cup mayonnaise
3 tablespoons fresh lime juice
2 tablespoons aji amarillo paste
1 tablespoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro (leaves and stems)
¼ teaspoon kosher salt
½ avocado, peeled and thinly sliced
¼ cup thinly sliced red onion
½ cup corn nuts
1 tablespoon extra virgin olive oil
12 6-inch wooden or metal skewers
Bring a large pot of water to a boil over high heat. Line a large plate with paper towels. Thread each shrimp lengthwise onto a skewer to keep it straight.
Stir the Old Bay seasoning into the boiling water. Add the shrimp and boil until they just turn pink, about 1 minute. Use tongs to transfer the shrimp to the paper towels to drain. (The shrimp can be refrigerated in an airtight container for up to 24 hours. Let come to room temperature before proceeding.)
Put the celery, mayonnaise, lime juice, aji amarillo paste, ginger, cilantro, and salt in a small bowl and whisk together until smooth. Refrigerate until cold, about 20 minutes.
To serve, remove the skewers and arrange 3 shrimp on each of four small plates. Spoon the sauce over them, and garnish with the avocado slices, red onion, corn nuts, and a drizzle of extra-virgin olive oil.