Carolina Kitchen: Chupacabra's shrimp & chorizo frittata and salmon cakes

Emily Abernathy of Chupacabra Latin Cafe joins News 13's Evan Donovan to make her shrimp & chorizo frittata, salmon cakes and strawberry-basil margarita (Photo credit: WLOS staff)

Chupacabra Latin Cafe in Reynolds Village cooks up some great Mother's Day specials in their latest visit to the Carolina Kitchen.

Shrimp and Chorizo Frittata


  • 6 eggs, beaten
  • 1/2 C Chorizo
  • 6 shrimp
  • 1/4 Cup cheese (I used Jack)
  • 2 small sweet peppers, diced
  • 1 clove garlic, minced
  • 1 Tbs fresh Cilantro
  • 2 Scallions, sliced thin
  • 1/4 C Onion, Diced


  • Melt 2Tbs butter in a medium sautee pan over medium heat.
  • Sautee Chorizo until it turns brown, add diced onion and continue to cook until chorizo begins to crisp.
  • Add Shrimp, salt and pepper to taste, sweet peppers, and garlic. Sautee 1 to 2 minutes, add egg, cheese, scallions, and cilantro. Reduce heat to med-low and cover.
  • Check periodically, reduce heat if needed. Cook until eggs are firm.
  • Garnish with sliced avocado, pico de gallo, and chimichurri.

Chili-Citrus Salmon Cakes


  • 8 oz Cooked Salmon (any preparation)
  • 1 C Panko Bread Crumbs
  • 3 Tbs Mayo
  • 4 Tbs Sour Cream
  • Juice of 1/2 Meyer Lemon
  • 2 Tbs Capers
  • 1 stalk celery, minced
  • 1/2 C onion, minced
  • 2 sweet peppers, minced
  • salt & pepper to taste
  • 2 eggs, beaten
  • 2 to 3 cloves garlic, minced
  • 1 to 2 scallions, sliced thin


  • Sautee onion, celery, peppers, & garlic in oil or butter until softened.
  • In a bowl, beat eggs, add mayo, lemon juice, salt, pepper, & capers and mix until well combined. Add cooled, sauteed vegetables and mix.
  • Add Salmon by hand, breaking it up to desired consistency, I like large pieces of salmon. Add bread crumbs and mix by hand until combined. Form into patties, 3 inches across and 1 inch high.
  • Sautee in butter until browned on both sides. Serve with Green Salad and pickled vegetables.

Strawberry Basil Margarita


  • Juice of 1 lime
  • 1 lb of Strawberries
  • 2 Tbs Basil
  • Sugar to taste


  • Pulse in food processor until smooth.
  • In a shaker, combine strawberry puree, 1.5 oz tequila, 1 oz Triple Sec and 1 Cup Ice. shake, strain over ice. Top with sour mix if needed. Garnish with a sliced strawberry and lime wedge.