Picada Cartagenera

Chef Edgar Caro brings a Latin beat to Baru Bistro & Tapas

Appetizer: Picada Cartagenera
Named after Cartagena, Colombia, where Edgar Caro is from

Salad: Ensalada de Camaron
Grilled shrimp and mango on a bed of red-leaf lettuce drizzled with honey-lime vinaigrette

Entrée: Carne a la Plancha
Grilled skirt steak topped with red-onion mojo and served with papa verdes

Baru Bistro & Tapas, 3700 Magazine St., 895-2225

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Picada Cartagenera

Recipe by Chef Edgar Caro

5.0 from 1 vote

Cuisine: Latin

Servings

1

servings

Ingredients

• 1/2 chorizo sausage, sliced

• 2 tbsp extra-virgin olive oil

• 1/4 red bell pepper, thinly sliced

• 1/2 cup white wine

• pinch of garlic salt

• 1 tsp Culantro y Achiote (Sazón Goya, available in Latin markets)

• 3 prawn shrimps (butterflied, but with head still on)

• lime wedge, cilantro or fresh chives, for garnish

Directions

• Grill chorizo ahead of time and set aside. In a skillet, heat olive oil and sauté bell pepper for three minutes. Pour in wine and season with salt and Culantro y Achiote. Add shrimps and simmer for 3 minutes. When the shrimps are almost done, add chorizo and finish cooking for about 2 minutes. Garnish with lime wedge and cilantro, or chopped fresh chives.