Ingredients
1 lb shrimp, peeled and deveined
2 tbsp vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 aji amarillo pepper, finely chopped
2 tbsp aji panca paste
1/2 cup tomato paste
1 cup shrimp broth
1/2 cup evaporated milk
1/2 cup fresh cheese, crumbled
1/4 cup peanuts, ground
2 tbsp huacatay (Peruvian black mint), chopped
2 tbsp parsley, chopped
Salt, to taste
Pepper, to taste
1 tbsp lemon juice
3 boiled potatoes, quartered
Cooked white rice, for serving
Directions
1. Heat the vegetable oil in a large pan over medium heat.
2. Add the finely chopped onion and cook until it becomes translucent.
3. Stir in the minced garlic and cook for about 1 minute until fragrant.
4. Add the finely chopped aji amarillo pepper and sauté for a few minutes.
5. Mix in the aji panca paste and tomato paste, stirring well to combine.
6. Pour in the shrimp broth and bring the mixture to a simmer.
7. Add the evaporated milk and stir until the sauce is creamy.
8. Stir in the crumbled fresh cheese and ground peanuts until well incorporated.
9. Add the chopped huacatay and parsley, mixing them into the sauce.
10. Season with salt and pepper to taste.
11. Place the peeled and deveined shrimp into the sauce and cook until they turn pink and are fully cooked.
12. Add the lemon juice and stir to combine.
13. Serve the shrimp and sauce over boiled potatoes, with cooked white rice on the side.