Peruvian Aji Amarillo Shrimp with Purple Potato Causitas

The Value of Shrimp

As the top consumed seafood in the United States, shrimp is a long-standing favorite on restaurant menus. This popularity, affordability, and versatility make it an opportune feature protein. As you look to capture the quality of shrimp on your menu, keep in mind consumers are looking for healthy and sustainable seafood options. Aqua Star®‘s Seafood Forever™ program demonstrates an ongoing commitment to responsible sourcing,
traceability, social responsibility, sustainability, and food safety.  Their Markesa® Wild Mexican White Shrimp represents the highest grade of natural shrimp, ideal for highlighting on your menu.

The familiarity of shrimp may influence diners to try more adventurous dishes. Take advantage of the opportunity to get creative with global flavors. Peruvian cuisine is a leading trend of 2019. Incorporate these bright, bold flavors by grilling shrimp with Aji Amarillo Paste. Vibrant purple causitas and refreshing Peruvian corn salad finish off this stunning, small plate feature.

 

 

Peruvian Grilled Aji Amarillo Shrimp with Purple Potato Causitas
Grilled aji amarillo shrimp atop purple potato causitas with Peruvian giant corn salad and garnished with puffed quinoa, plantain ribbons, and cilantro.
Peruvian Grilled Aji Amarillo Shrimp with Purple Potato Causitas
Grilled aji amarillo shrimp atop purple potato causitas with Peruvian giant corn salad and garnished with puffed quinoa, plantain ribbons, and cilantro.
Ingredients
Puffed Quinoa
Aji Amarillo Paste
Purple Potato Causitas
Grilled Aji Amarillo Shrimp
For Serving
Servings:
Units:
Instructions
Puffed Quinoa
  1. Heat oil over medium heat in a heavy-bottomed saucepot. Add quinoa and shake vigorously 2 minutes or until quinoa is puffed and popping slows. Store in an airtight container at room temperature up to 6 days.
Aji Amarillo Paste
  1. Heat 4 cups water to a boil in a medium saucepot over high heat. Add bell and habanero peppers; blanch until very tender, about 5 minutes. Drain and transfer to a blender; add lime juice and salt. Puree on high until smooth, about 1 minute.
  2. Return to saucepot; reduce over medium-high heat until thickened, about 10 minutes. Refrigerate in an airtight container up to 6 days. Makes about ¾ cup.
Purple Potato Causitas
  1. Mash potatoes, oil, lime juice, salt, and 1 tablespoon Aji Amarillo Paste in a bowl. Makes about 2½ cups.
  2. With wet hands, roll potato mixture into 12 (1½-inch) balls. Refrigerate in an airtight container up to 6 days.
Grilled Aji Amarillo Shrimp
  1. Whisk garlic, oil, smoked paprika, salt, and 3 tablespoons Aji Amarillo Paste in a bowl; add shrimp and toss. Refrigerate in an airtight container 2 hours up to 24 hours.
Peruvian Giant Corn Salad
  1. Toss all ingredients in a bowl. Refrigerate in an airtight container up to 6 days. Makes about 1 cup.
For Serving
  1. Thinly slice 3 plantain ribbons with vegetable peeler; deep-fry at 350°F until golden brown and crisp, about 2 minutes.
  2. Preheat grill on high heat; grill 3 shrimp until lightly charred and internal temperature reaches 145°F, about 5 minutes.
  3. On serving plate, spoon 2 tablespoons Aji Amarillo Paste in 3 dollops; arrange 1 causita, corn salad, and 1 shrimp over each dollop. Sprinkle with puffed quinoa; garnish with plantain ribbons and cilantro.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Avocado Oil #044639

White Quinoa #007337

Orange Bell Peppers #097578

Habanero Pepper #097561

Fresh Lime Juice #028245

Kosher Salt #340657

Purple Potatoes #097606

Garlic Cloves #097210

Smoked Paprika #036396

Markesa® by Aqua Star® Wild Mexican White Shrimp 16-20 #137524

Edamame #147133

Hominy #040652

Queso Fresco #900637

Cherry Tomatoes #097781

Roasted Red Peppers #276099

Red Onion #097481

Olive Oil #370860

Black Olives #273515

Sherry Vinegar #305850

Fresh Lime Zest #096208

Sea Salt #036458

Fresh Ground Black Pepper #036411

Green Plantain #099712

Fresh Cilantro #097142

 

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