Peruvian Quinoa Shrimp Chicharrones With Green Aji Sauce Recipes

PERUVIAN QUINOA SHRIMP CHICHARRONES WITH GREEN AJI SAUCE

Steps:

• Make the sauce first. In a food processor or blender, finely mince the jalapeno, garlic and cilantro. Add the lime juice and salt, and puree. Drizzle in the olive oil to make a smooth sauce. Reserve.
• Bring a large pot of water to boil. Rinse the quinoa and add it to the boiling water and cook for 10 minutes, then drain.
• Spread the quinoa out on a baking sheet lined with paper towels to dry. It should be quite dry to the touch; pat it with towels if necessary.
• Pat the shrimp dry, if damp, and place in a medium bowl. Mix the oregano, cumin, and cayenne and sprinkle it over the shrimp; toss to coat.
• Preheat the oven to 425 degrees.
• Prepare two pie pans, one with the flour and one with the beaten eggs.
• Dip the shrimp in the flour, then the egg, then the quinoa.
• Place two heavy baking pans in the hot oven for five minutes. Take each out, spray liberally with oil, then quickly place the shrimp on the hot pans, keeping them from touching.
• Spray the coated shrimp with oil, and bake for five minutes.
• Flip the shrimp with tongs, then bake for five minutes more.
• Remove from the oven and cut one through the thickest part to ensure they are cooked through. The baking time will vary with the size of the shrimp.
• Serve the shrimp hot with the aji sauce.

PERUVIAN QUINOA SHRIMP CHICHARRONES WITH GREEN AJI SAUCE

Steps:

• 1. Make the sauce first. In a food processor or blender, finely mince the jalapeño, garlic, and cilantro. Add the lime juice and purée. Drizzle in the olive oil to make a smooth sauce. Reserve. 2. Bring a large pot of water to a boil. After rinsing the quinoa, add it to the boiling water and cook for 10 minutes, then drain. Spread the quinoa out on a baking sheet lined with paper towels to dry. It should be quite dry to the touch; pat it with towels if necessary. 3. Pat the shrimp dry, if damp, and put it in a medium bowl. Mix the oregano, cumin, and cayenne and sprinkle over the shrimp; toss to coat. 4. Preheat the oven to 425°F. Prepare 2 pie pans, one with the flour, one with the beaten eggs. Dip the shrimp in the flour, then the egg, then the quinoa. Place 2 heavy baking pans in the hot oven for 5 minutes. Take each out, spray liberally with oil, then quickly place the shrimp on the hot pans, keeping them from touching. Spray the coated shrimp with oil, and bake for 5 minutes. Flip the shrimp with tongs, then bake for 5 minutes more. Cut one through the thickest part to make sure they are cooked through. The baking time will vary with the size of the shrimp. 5. Serve the shrimp hot with the aji sauce.

PERUVIAN QUINOA

Steps:

• Put quinoa with chicken broth in a large saucepan and bring to a boil.
• Reduce to simmer, cover and cook until all the broth is absorbed (about 10-15 minutes). Stir occasionally while simmering.
• In a small bowl; mix cream, sriracha, lemon juice, and sundried tomatoes.
• Add tomato mix to cooked quinoa and stir well.
• Stir in lima beans, orange juice, and parmesan cheese.
• Heat on low until cheese melts through (about 5 more minutes) then serve.

PERUVIAN AJI SAUCE

Steps:

• Remove the stems from your jalapenos. Using tongs, hold the peppers over a stove burner and rotate until roasted, about 1 minute. Delicious, but not necessary.
• Slam your head of lettuce down on the counter stem side down. Pull on the stem to remove the heart and discard. Rip the head of lettuce apart - don't be gentle!
• Place lettuce and one or two of the roasted jalapenos into a blender or large food processor. Blend on low speed until jalapenos are pleasantly ground up. Add the mayonnaise, and pulse until blended in. Gradually blend in bread cubes until you get a nice thick but still pourable consistency. If it gets too thick add more mayonnaise. Taste, and blend in more peppers if desired.
• Put in a squeeze bottle and serve with your favorite dishes, like Saltado de Pollo, or simply dip your bread in it.

PERUVIAN AJI-STYLE SAUCE

Steps:

• Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.