When Bart came back from Peru he brought back an amazing recipe, a Peruvian Shrimp Causa. It’s an easy and fresh dish that can be eaten for lunch or used as a starter or entree at dinner.
Make a paste out of the Amarillo pepper. Blanche an Amarillo pepper, then remove the skin and seeds and mash until you have a fine paste.
Boil the potatoes for 15-20 minutes for the base of the causa.
While the potatoes are boiling start on your salsa. Finely chop the red onion, remove the seeds from the tomato and cut into very small cubes. Take half an Amarillo pepper, remove the seeds and cut in fine strips. Put the salsa ingredients in the freezer for 20-25 minutes to harden.
Heat up your pan. Finely slice one shallot and two cloves of garlic, add some vegetable oil to the pan and slowly fry the shallot and garlic.
Add the shrimp after 2 minutes and fry for about 3 minutes until the shrimp is done. Add some salt, pepper and a splash of white wine to pan and leave it for while.
Place the shrimp mixture on a plate and cut the shrimp into smaller pieces. Add 1 tablespoon of Amarillo paste, juice of halve a lime, tiny bit of white wine vinegar and 1 tablespoon of mayonnaise to the shrimp and mix well.
Drain the potatoes and puree them, add 2 tablespoons of Amarillo paste en mix everything until it’s smooth.
Take salsa ingredients out of the freezer and add the juice of half a lime, chopped parsley, roughly chopped coriander, salt, pepper and mix well. Take an avocado and chop into small slices.
Finally, divide the mashed potatoes on a plate, followed by the avocado, shrimp and the salsa. Squeeze some lime juice over the plate and enjoy!
- 1,5 amarillo chili
- 400 g potatoes
- 1 red onion
- 1 tomato
- 1 shallot
- 2 garlic cloves
- 8 shrimps
- 2 tsp. white wine
- juice of 1 lime
- 2 tsp. white wine vinegar
- 1 tbsp. mayonnaise
- handful of parsley
- handful of coriander
- vegetable oil
- salt and pepper