Picante de Camarones is a traditional Peruvian meal that is also popular in the north of Chile. It 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 looser. That’s entirely up to you.
![Picante de camarones](https://www.chileanfoodandgarden.com/wp-content/uploads/2023/03/IMG_4467.jpeg)
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.
![Picante de Camarones](https://www.chileanfoodandgarden.com/wp-content/uploads/2023/03/IMG_4467.jpeg)
Picante de Camarones
A delicious Peruvian seafood dish.
- Total Time: 50 minutes
- Yield: 6
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from the Peruvian cookbook by Emilio Peschiera.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Seaffod
- Method: Stove
- Cuisine: Peruvian
![Picante de Camarones](https://www.chileanfoodandgarden.com/wp-content/uploads/2024/03/Picante-de-Camarones-683x1024.jpg)
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