This dish, inspired by the classic Peruvian ají de gallina, features shrimp in a creamy and spicy sauce. The sauce is crafted with ají amarillo peppers for a vibrant flavour and gentle heat, blended with peanuts, milk, cheese, and bread for a rich and velvety texture. This delectable creation is served over pasta and garnished with hard-boiled eggs and olives for a truly satisfying meal.
Ingredients:
- 750 g. of medium size shrimps (approximately 1.5 lbs)
- 500 g. of spaghetti (or your favorite pasta)
- 6 minced garlic cloves
- 1 regular size onion in thick slices
- 3 tablespoons of ají amarillo paste (Peruvian yellow chili paste)
- 3 slices of white bread soaked in 1 cup of evaporated milk
- 12 peeled roasted peanuts (they could be replaced by 1 tablespoon of peanut butter)
- 2 cups of cottage cheese (fresh cheese or mozzarella could be used)
- 4 tablespoons of oil
- 2 hard boiled eggs
- 1/2 cup of black olives (halved or pitted)
- Chopped parsley
- Salt
- Black pepper
Preparation:
Put 3 tablespoons of oil in a pan and sauté the minced garlic and onion until the onion is cooked. Add the ají amarillo and cook for two minutes stirring frequently. Put the mix in a blender, add the soaked bread with the milk, cheese, peanuts and a teaspoon of salt. Blend until creamy, add a little bit of milk if it is too thick and salt if needed.
Heat 1 tablespoon of oil in a pan at medium-low temperature, add the shrimps, some salt and black pepper and cook for about 5 minutes until the shrimps are cooked. Pour the yellow chili sauce and cook until the sauce starts boiling, stir frequently.
Cook the pasta the usual way.
Serve the pasta covered with plenty of sauce. Decorate each plate with slices of hard boiled eggs, olives, and parsley.
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