Aji-Chili-Spiced Shrimp
Although the yellow aji chili is mild in flavor, there is enough of it in this
recipe to provide a Peruvian jolt. This is an attractive dish, with a number of
garnishes in Peruvian style—altogether enticing.
1 tablespoon corn oil
¼ cup fresh or frozen green peas
1 medium sweet red pepper, seeded and chopped(I cup)
3 fresh aji amariffo (yellow Peruvian chili, see Glossary), or 4 teaspoons dried yellow aji chili powder
2 cloves garlic, ground to a paste with 2 tablespoons water
1 ½ pounds medium shrimp, peeled and deveined
I cup Shrimp Broth*
1 teaspoon achiote granules dissolved in 2 tablespoons hot corn oil
3 sprigs fresh cilantro, chopped fine
½ teaspoon salt
½ teaspoon pepper
½ cup evaporated or fresh milk
2 teaspoons cornstarch, dissolved in 2 tablespoons cold water
Several lettuce leaves
1 large ripe tomato, sliced
2 hard-boiled eggs, peeled and sliced
6 black olives
6 large (thumb-sized) yuca pieces, peeled and cooked (see page 21 for directions)
1/2 cup Zarza*
Heat the oil in a pan. Add the peas, red pepper, aji, and garlic paste and stir-fry over low heat for 1 minute.
Add the shrimp, broth, cilantro, salt, and pepper and bring to a boil. Add the milk and enough of the cornstarch mixture to thicken the mixture into a smooth sauce.
To serve, line a large bowl with the lettuce leaves. Pour on the shrimp and sauce. Garnish with the tomato slices, egg slices, olives, and yuca. Spoon the Zorzo over the lettuce and tomato slices.
Serve warm, with white rice. Serves 6
Shrimp Broth
The Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns
Add all ingredients to a dutch oven or a moderate sized stock pot.
Cover this with cold water, it should be about 7 Cups Cups.
Bring almost to a boil, reduce the heat to a low simmer.
Skim off any scum that rises to the surface.
Simmer for about 45 minutes to an hour.
Strain through a fine mesh strainer or chinois.
Zarza
(This common everyday table condiment can be found throughout Peru)
1 pound of red onions
1/4 Cup lime juice
Salt to taste
Just prior to serving
Peel, halve, and thinly slice the onions
Toss with lime juice and salt
Wine:
2009 Crios Torrontes
Argentina
Alc. 13.5%
Just a note or two or six regarding the entrée course:
ReplyDelete1. The wine, a rich, flowery, full bodied white very much in the style of a Viogner, was the perfect accompaniment to the dishes as prepared. The fruit and acidity parried the spiciness of the shrimp and potatoes and its failing was that there was not more of it.
2. It would have been desirable for there to have been more sauce to go with the rice. In future I would increase those elements of the recipe by at least 50%.
3. The recipe for the Zarza recommended making it just before serving as onions left sliced and exposed to the elements can do funny and unpleasant things if ignored for too long. It takes only a moment or two to slice and toss with the lime juice, and the freshness of the Zarza added an nice counterpoint to the flavors and textures of the other dishes.
4. This dish cooks very quickly, and although the ingredient list looks daunting, they are all added pretty much at once; Therefore it is highly recommended that everything be pre-measured and diced or whatever in advance.
5. It actually requires more cornstarch to thicken than indicated and so I would double the amount on hand to avoid the possibility of overcooking the shrimp whilst awaiting the thickening of the sauce.
6. Peas: fresh only. It was hard at this time of year to locate them but worth it. Frozen peas would have turned to mush in the cooking, and if that is all that is available, my recommendation would be to defrost the amount used and add them at the very end.