Ingredients
- 2 tablespoons butter
- 1 large yellow onion diced
- 1 garlic clove, peeled and minced
- 1/3 cup of walnuts
- 1 teaspoon of ground sweet paprika
- 1/4 cup Ají Amarillo paste (yellow pepper sauce)
- 1 canned (14.5 oz) diced tomato with their juice
- 1/2 cup all-purpose flour
- 1/4 cup of white wine
- 1 cup broth or water
- 36 large shrimp, raw and with the tail on
- 3 sliced cheese, Havarti
- 1 cup cream
- salt and pepper
- hard boiled eggs to decorate
Instructions
- In a large skillet over medium-high heat, melt the butter, add the onion, and brown for 5 minutes. Add the garlic and walnuts and brown for 2 minutes, stirring.
- Add the paprika and tomatoes, and stir for 3 minutes.
- Add the flour and cook for 3 minutes, stirring.
- Add the white wine and broth, taste, and add salt and pepper to taste.
- Blend and adjust the consistency to your taste.
- Return to the skillet heated, add the shrimp, cook for 3 minutes, add the cheese and cream, stir well, and serve with white rice and hard-boiled eggs.
Notes
Recipe adapted from the Peruvian cookbook by Emilio Peschiera.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Seaffod
- Method: Stove
- Cuisine: Peruvian