This month´s favorites
 
Chicken with Spicy Rice
Meatballs in Tomato Sauce
Picarones
Rice with Scallop Sauce
Green Noodles
Marinated Pork
Coconut alfajor
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    PICANTE DE CAMARONES / Spicy Shrimps with Ají Sauce     

   Ingredients :
 
3 lb 5 oz(1 ˝ k) shrimp shelled and deveined (keep heads and shells to prepare stock)
20 fresh yellow aji, seeded and deveined, blended
3 slices of bread, soaked in milk
2 tomatoes, peeled, seeded and chopped
2 white onions, finely chopped
1 lb (1/2 k) cooked potatoes, peeled and halved
3 boiled eggs, cut into wedges
8 oz (1/4 k) ground nuts
2 tablespoons vegetable oil
3 garlic cloves, minced
1 cup olive oil
Salt
Pepper

   Preparation:

Trim and rinse shrimp. Separate head from tail, and remove coral. Reserve tails. Strain coral and reserve. Cook heads and shells in water for 3 minutes. Blend heads with the cooking liquid and strain. Reserve water.

Sauté onions and garlic in a large skillet or saucepan with 2 tablespoons oil until onions are soft. Add tomatoes and aji. Season and add olive oil. Bring to a boil and a cook for 10 minutes. Stir Ľ cup of the reserved cooking water. Squeeze soaked bread to eliminate excess of milk and add to mixture. Mix.

Bring to a boil and add the necessary amount of reserved cooking water until mixture is creamy. Bring to a boil and add raw shrimp tails and strained coral and cook approximately for 4 minutes or until shrimp turn red and are tender. Add nuts and cook 1 more minute. Don´t overcook or shrimp will have a rubbery texture. Serve with white rice and halved potatoes and garnish with boiled eggs cut into wedges.

Delicious recipes to share:
Ají de gallina
Halibut with red pepper sauce
Anticuchos de atún
        4 servings
       
 
 
Home Cooking for Two Quick & Easy
About us E-books Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactosa - Free Study in Peru
Contact us Guide to restaurants Speak chefs
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved