Issue Date: October, 2009
Serves: Serves 6
Pairings:
Courtesy of:

Chef Adolfo Garcia, Rio Mar, New Orleans, LA

Ingredients:

• 2 pounds peeled large shrimp
• 2 garlic cloves, chopped
• 1 small onion, diced
• 1/2 cup shucked corn kernels
• 2 tablespoons butter
• 1 small sweet potato, cooked and diced
• 1 cup shrimp stock
• 1 tomato, diced
• 1 cup heavy cream or evaporated milk
• 2 tablespoons chopped fresh cilantro leaves
• Salt and pepper, to taste
• Hot sauce, to taste

Instructions:

Sauté 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 “finger-licking good shrimp.”

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.