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Pati's Mexican Table : TV Recipes

Pati Jinich

Ensalada de Camarón y Piña a la Parrilla con Vinagreta de Chile de Arbol y Vainilla
Serves 8

For the Vinaigrette
1/2 cup olive oil
1 garlic clove, peeled
1/2 vanilla bean (or about a 2″ piece), chopped
1 to 2 chiles de arbol, stemmed and chopped
1/4 cup safflower or corn oil
1/4 cup red wine vinegar
1/8 tsp ground allspice
1 tsp kosher or sea salt, or more to taste
Ground black pepper, optional
1/4 tsp sugar, or more to taste

For the Salad
4 fresh pineapple slices(about 1/2″ thick), peeled
Safflower or corn oil to brush the pan or grill
1 lb large or extra large shrimp, fresh or thawed from frozen, rinsed, peeled, deveined
1 tbsp butter
1 tbsp safflower or corn oil
kosher or sea salt to taste
ground black pepper to taste
12 oz mixed spring salad(or your choice of mixed baby lettuces)
1/2 cup red onion, slivered

For the vinaigrette:
Heat the olive oil in a saucepan set over medium heat, until hot but not smoking. Add garlic clove, vanilla bean and chiles, and cook about 15 seconds, stirring constantly. Be careful not to let them burn, remove the pan from the heat and pour its contents into a mixing bowl to cool.

Combine the safflower oil, red wine vinegar, salt pepper, allspice and sugar into the same bowl. Pour all the mix in the blender, puree until smooth, and reserve. The vinaigrette will be textured as the vanilla bean will not let itself be entirely pureed. But that makes it even more delicious! If you will not use the vinaigrette in the next couple of hours, cover it and refrigerate. It will keep for a week, but re-emulsify or thoroughly mix, before using.

For the grilled pineapple:
Heat a grill pan, a grill or nonstick skillet over medium heat until hot and lightly coat with safflower or corn oil. Place the pineapple slices and cook for about 4 minutes per side until they are slightly charred. Remove from heat. Once they are cool enough to handle, cut in half, remove the core and cut into strips along the grain. Reserve.

For the shrimp:
Sprinkle the shrimp with salt and pepper. Heat the butter and oil in a saute pan over high heat. Once the butter sizzles, add the shrimp, you may need to do it in batches so they they don’t overlap, and cook for 1 to 2 minutes per side. They should have plumped up and changed color on both sides, but be careful not to overcook them. Remove and reserve.

To assemble the salad:
Place the greens in a salad bowl. Drizzle some of the vinaigrette and toss, so that they are lightly coated but not soaked. Assemble on individual salad plates. Divide the shrimp, pineapple and red onion on top of each plate. You may drizzle a bit more of the vinaigrette on top and serve.


I tuned in today, and was absolutly glued to the TV. What a WOMAN. She has talent with food and the spices. Great show, I will follow this show for a long time. Thank-you. Al Bloomingdale

Great food for the next party

What an amazing salad dressing recipe! In fact, the whole salad recipe: shrimp, pineapple et al is great. Loved it!

Hi Pati, Your new show is a great addition to the PBS cooking shows. You are wonderful to watch – bright, personable, articulate, photogenic, and you show recipes that are unique and yet accessible. I’m learning a lot from each show! I hope you’ll be on PBS for a long time. I watch you at 6am and it is a great start to the day!

Hola Signe, What a tremendous compliment. You are incredibly sweet and considerate to write such kind things. I’m also so thrilled to be a part of your morning routine! I hope you keep watching and enjoying the recipes from the show and on the website. Happy cooking!

Watched your show for the very time today and it’s was amazing! Fantastic to see a new show on PBS that showcases such classic, yet innovative Mexican cuisine recipes. It was also very enjoyable to learn about the hightlighted ingredient and the region where it can be found. Will definitely add your show to my DVR shows so I won’t miss an episode! Thank you for posting the recipes.

Hello Pati,
I so enjoyed your show! I also have Austrian roots. Thank you for showing the beautiful Mexican cuisine influenced by the elegant Austrian culture.

Yummy! I think it was the extra sea salt that I added by accident!!

Yeah a few months back u made a fish dish where u used a rub and 2 or3 days In fridge and it cures really would like the recipe

Hola Paul, I believe you are looking for the Mexican-style Gravlax: I hope you try it!

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