Prawns with Aji Verde (Peruvian herb sauce)
This recipe is a fusion of Spanish Gambas al Ajillo—one of my all-time favorite tapas—and Peruvian Ají Verde, a vibrant green sauce often served with grilled meat, fish, or seafood. Since I love both, the combination was a no-brainer.
Ingredients · Servings 4
- 500 g Shrimp
- 20 g Coriander
- 80 g Mayonnaise
- 2 Jalapeños
- 4 cloves of garlic
- 50 g feta cheese
- 2 limes
- 2 spring onions
- 80 g olive oil
- 1 toasted baguette (for serving)
Method · 15 min
- Squeeze the juice from half the limes, crumble the feta into large chunks, and peel the garlic. Roughly chop the jalapeño and spring onions. Combine half the garlic with all the other chopped ingredients, along with the cilantro, mayonnaise, and olive oil, in a blender and blend until smooth. Season with salt to taste.
- Chop the remaining garlic. Peel and clean the shrimp, reserving the shells. Heat olive oil in a pan and fry the shells until they turn pink, then remove them. Sauté the chopped garlic in the same oil for about 1 minute, add the shrimp, and fry for another 3–5 minutes until they are pink and no longer translucent. Spoon the ají verde onto a plate, arrange the shrimp on top, and garnish with cilantro. Serve with toasted white bread and lime wedges.
