Issue Date: October, 2009
Serves: Serves 6
Chef Adolfo Garcia, Rio Mar, New Orleans, LA
SautÃ© the shrimp, garlic, onion and corn in the butter until the shrimp are lightly cooked (translucent). Add the sweet potato, shrimp stock and the tomato and bring to a gentle simmer. Cook, stirring gently, for 2 to 3 minutes. Cover the mixture with the cream and simmer until the sauce thickens slightly.
This is a Peruvian dish whose name means â€œfinger-licking good shrimp.â€
Add the cilantro and season to taste with salt, pepper and hot sauce. Spoon the mixture into a bowl to serve.
This recipe available in PDF format for download.