There’s something about Peruvian cuisine that feels like a warm hug on a chilly day, isn’t there? Just imagine—juicy shrimp, dancing in a chorus of flavors, kissed by the zest of lime and the smoky embrace of aji amarillo. It’s the kind of dish that transports you straight to a bustling market in Lima, where the air is filled with the scent of fresh seafood and vibrant spices.
Steps
- In a small bowl, combine white wine (or chicken or vegetable stock), lime juice, cumin, smoked paprika, salt, and black pepper. Whisk the ingredients together until they are well mixed, then set the bowl aside.
- Heat olive oil in a large sauté pan over medium-high heat. Add shrimp and minced garlic to the pan, and cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and are fully cooked. Transfer the shrimp and garlic to a plate and set aside.
- Return the sauté pan to the stove and pour in the wine sauce. Cook for about 1 minute, stirring occasionally. If a thicker sauce is desired, let it simmer for an additional 2-3 minutes. Carefully add the cooked shrimp back into the pan and stir until they are well coated with the sauce.
- Remove the pan from heat and serve the shrimp immediately. Garnish with freshly chopped cilantro for added flavor and color.
Ingredients
- 1/2 cup dry white wine (or chicken or vegetable stock)
- 2 tablespoons freshly-squeezed lime or lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 1.5 tablespoons olive oil
- 1 pound jumbo raw shrimp, peeled and deveined (tails on or off)
- 4 cloves garlic, peeled and minced
- Fresh cilantro leaves, chopped, for topping
FAQ
- Can I use something other than shrimp in this recipe?
- Yes, you can substitute shrimp with chicken, pork, or even just vegetables. The Peruvian sauce is versatile and pairs well with various proteins and veggies.
- What can I use instead of white wine in the sauce?
- If you prefer not to use white wine, you can replace it with chicken or vegetable stock for a similar depth of flavor.
- How can I make the sauce thicker?
- To thicken the sauce, let it boil down for an additional 2-3 minutes while cooking, which will reduce and concentrate the flavors.
- Is this recipe suitable for a gluten-free diet?
- Yes, this dish is naturally gluten-free, making it a great option for those following a gluten-free diet.
- What are some serving suggestions for this dish?
- This flavorful shrimp dish can be served over rice or alongside beans. Feel free to pair it with any side that complements its smoky and tangy flavors.
Tips
- Prep Ingredients in Advance: Measure and mix the sauce ingredients before starting to cook the shrimp. This ensures a smooth cooking process and allows you to focus on getting the shrimp perfectly cooked.
- Adjust Sauce Thickness: If you prefer a thicker sauce, let it simmer for an additional 2-3 minutes after adding it to the pan. This will reduce the liquid, intensifying the flavors.
- Customize the Protein: While the recipe uses shrimp, the sauce is versatile. Feel free to substitute with chicken, pork, or even vegetables for a different but equally delicious meal.
- Fresh Herb Garnish: Don’t skip the fresh cilantro topping. It adds a vibrant, herby finish that complements the smoky and tangy notes of the dish perfectly.
Equipment
- Sauté Pan – A large sauté pan for cooking the shrimp and sauce.
- Mixing Bowl – A small mixing bowl for combining the sauce ingredients.
- Whisk – For mixing the sauce ingredients together.
- Garlic Press or Mincer – For mincing the garlic if you don’t already have one.
