Shrimp are so versatile and the Aji Amarillo delivers a delicious chile kick and it compliments the shrimp and pozole. For a lighter alturnative, sauté without the hominy and serve it with steamed jasmine rice.
The Aji Amarillo is a lovely Peruvian pepper, moderatly hot with fruity overtones. It’s perfect in sauces for potatoes, seafood and poultry.
Serves 4 Heat Level: Moderatly Hot
Shrimp:16—24 lg. shrimp, peeled and deveined2 Tbsp. lime juice (about 2 lg. limes)1/2 tsp. white pepper, freshly groundSauté:2 Tbsp. extra virgin olive oil1 cup white onion, diced1 cup celery stalks, sliced thin3 garlic cloves, minced4—5 Aji Amarillo chiles, stemmed, minced
1–2 cups drained, white hominy, as desired1/2 tsp. sea salt1/2 tsp. white pepper, freshly ground1/4 cup cilantro, choppedcooked jasmine or basmati rice for serving
1. Place shrimp in a bowl and toss with lime juice and white pepper. Set aside.2. Heat oil in a large heavy skillet to medium high and sauté onion and celery for 3 minutes. Add garlic, salt, pepper, chiles and hominy. Toss for another 3 minutes.3. Reduce heat to medium and push the sauté to the sides of the skillet. Place the shrimp and iits juices in the skillet apart from each other. Sauté for another 4 minutes then turn the shrimp. Cook until opaque; add the cilantro and toss ingredients.Serve with steamed veggie and or salad.
Quinua Salad
This refreshing, nutricious salad is a perfect side for so many dishes.
Serves 4—6 Heat Level: Mild
Salad:2 cups quinua4 cups water1/2 tsp. sea salt6 scallions, minced2 serrano chiles, minced1 cup cooked white corn kernels11/2 cups English cucumber, peel & dice to 1/2 ”1 cup cherry tomatoes, halved1 cup flat-leaf parsley, minced1 cup red onion, halved vertically, sliced thin1/4 cup Queso Cotija, finely grated for garnishDressing:3 Tbsp. lime juice (about 2 ½ lg. limes)3 Tbsp. extra virgin olive oil1/2 tsp. ground cumin, lightly roasted1/2 tsp. white pepper, freshly ground1/2 tsp. sea salt1. Rinse quinoa; add to a pot with salt and water. Bring to a boil and reduce heat to low. Cover, and simmer for 15 minutes or until done.2. Transfer quinua to a bowl, toss with a fork and refrigerate to cool it down.3. Place onion slices in a bowl of cold water for 5 minutes; drain and set aside.4. Combine dressing ingredients and whisk; stir in onion and set aside for 10 minutes.5. Add the salad ingredients to the bowl of quinua and toss. Pour dressing and onion over salad and toss until well mixed. Cover and refrigerate if not serving immediatly.Garnish with Queso Cotija before serveing.
© 2020 Larry Noggle www.peppahead.com