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Picante de Camorones

This traditional Peruvian seafood dish is called picante de camarones, spicy shrimp, which is bathed with racy ají colorado, garlic, and onions. The sauce is a compilation of butter, white wine, and heavy cream, which gives the shrimps their sexy luster and appeal.  This dish is typically served over rice with slices of boiled potatoes and hard boiled eggs.  Source :  okiedokieartichokie


2 servings
  • 1lb shrimp (20-25 count with easy peel)
  • 1/2 yellow onion, sliced into half moons
  • 2 tablespoons minced garlic, about 3 fat clores
  • 1 tablespoon aji colorado
  • Sauce
  • 1/3 cup dry white wine
  • 1/3 cup water
  • 1/4 cup heavy cream
  • 2 tablespoons 1 tablespoon unsalted butter, seperated
  • 1 tablespoon all-purpose flour
  • Fresh chopped cilantro a handful
  • steamed white rice, to serve
  • boiled potatoes, to serve
  • sliced, hard boiled eggs to serve


  1. Rinse the shrimp under cool running water and leave to drain.
  2. Grab your butter out of the fridge and put 2 tablespoons of it into a large fry pan. Put the remaining 1 tablespoon into a small bowl and let it come to room temperature and soften. When you’re able to easily smash it with a fork, mix in 1 tablespoon of all-purpose flour until a loose, crumbly dough forms. You’ve made a beurre manié! Set this aside, you’ll use it to thicken and finish the sauce later.
  3. Return to your fry pan with the butter in it and turn up the heat to medium-high. Once the butter has melted, toss in the slivered onions and let this soften and cook down for a bit, about 3-4 minutes. Add in the chopped garlic, ají colorado, and salt and pepper to taste. Give everything a stir and continue to cook until the garlic is fragrant and the ají colorado has coated the onion mixture, about 2-3 minutes, depending if your ají colorado is frozen or not.
  4. Pour in the white wine and water and let this come to a bubble for a minute, to cook off the alcohol and reduce slightly. Tumble in the shrimp, give it a toss to coat, and then put a lid on it, reducing the heat to medium, and cooking until the shrimp have just turned a bright red, approx 5-6 minutes.
  5. Dribble in the cream, give it a stir and let it warm through for a few seconds. Lastly, add the beurre manié, the butter-flour mixture you made earlier, to the sauce, using a small whisk to incorporate it in, weaving in and around the shrimp and onions, until the sauce has thickened slightly and is velvety smooth, about a couple minutes to enrich properly.
  6. Sprinkle in some freshly chopped cilantro, give it another toss and serve at once over perfectly puffed white rice, boiled taters and hard boiled eggs.
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