Spicy Shrimp - Pilar Hernández's Chilean Kitchen
This was one of the dishes we made for dinner with our friends. To be honest, I wasn't too keen on this Spicy Shrimp dish, but it was delicious on a plate with rice. It's not spicy, but it has a really rich flavor.
Ingredients · Servings 6
- 2 tablespoons of butter
- 1 large onion, diced
- 1 peeled and chopped garlic clove
- 1/3 cup of walnuts
- 1 teaspoon of chili powder or paprika
- 1/4 cup of yellow chili sauce, I used 1/2 green chili and 1/2 jalapeño chili
- 1 jar of diced tomatoes with their juice
- 1/2 cup all-purpose flour
- 1/4 cup of white wine
- 1 cup of broth or water
- 36 large shrimp, I used frozen, raw, and with tails on.
- 3 slices of creamy cheese, I used Havarti
- 1 cup of cream
- salt and pepper
- hard-boiled eggs for decoration
Method · PT-497396H58M57S
- In a large skillet over medium-high heat, melt the butter, add the onion and sauté for 5 minutes, then add the garlic and walnuts and sauté for 2 minutes, stirring.
- Add the paprika and tomatoes, and stir for 3 minutes. Add the flour and cook for 3 minutes, stirring.
- Add the white wine and stock, taste, and add salt and pepper to taste. You can leave it at this consistency, or blend it in a juicer or with an immersion blender. I blended it because I prefer it as a sauce.
- I left it until here and when the guests arrived I heated it up and added the thawed shrimp, cooked for 3 minutes, added the cheese and cream, stirred well and served with white rice and hard-boiled eggs.
Description
A delicious Peruvian dish.
- ⅓ cup of nuts
