Picante de Camarones is a traditional Peruvian meal, also popular in the north of Chile, and is a popular seafood dish that originated in Peru. The dish is typically made with fresh shrimp cooked in a tomato-based sauce, served with rice or boiled potatoes, and decorated with cilantro. You can make the sauce thicker or flowier. That’s entirely up to you.
Picante de Camarones is not spicy, but it has a vibrant flavor. I made it for dinner with our friends, which was a huge hit. I served it with Aji de Gallina, another Peruvian classic. The other good thing is that you can leave it halfway and finish it in 5 minutes when the guests arrive.
One of the ingredients for Picante de Camarones is Ají Amarillo, easy to find on the Internacional aisle in supermarkets or online. Look for a jar.
Aji Amarillo paste is made from the Aji Amarillo chili pepper, a yellow-orange pepper that is about 2-3 inches long and has a medium heat level. The paste is bright yellow-orange, tangy, slightly sweet, and moderately spicy.
Aji Amarillo paste is a versatile ingredient in various dishes, including soups, stews, sauces, and marinades.
- 2 tablespoons butter
- 1 large yellow onion diced
- 1 garlic clove, peeled and minced
- 1/3 cup of walnuts
- 1 teaspoon of ground sweet paprika
- 1/4 cup Ají Amarillo paste (yellow pepper sauce)
- 1 canned (14.5 oz) diced tomato with their juice
- 1/2 cup all-purpose flour
- 1/4 cup of white wine
- 1 cup broth or water
- 36 large shrimp, raw and with the tail on
- 3 sliced cheese, Havarti
- 1 cup cream
- salt and pepper
- hard boiled eggs to decorate
- In a large skillet over medium-high heat, melt the butter, add the onion, and brown for 5 minutes. Add the garlic and walnuts and brown 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 broth, taste, and add salt and pepper to taste.
- Blend and adjust the consistency to your taste.
- Return to the skillet heated, add the shrimp, cook for 3 minutes, add the cheese and cream, stir well, and serve with white rice and hard-boiled eggs.
Recipe adapted from the Peruvian cookbook by Emilio Peschiera.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Seaffod
- Method: Stove
- Cuisine: Peruvian
Keywords: Picante de Camarones