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    PICANTE DE CAMARONES / Spicy Shrimps with Ají Sauce     

   Ingredients :
3 lb 5 oz(1 ˝ k) shrimp shelled and deveined (keep heads and shells to prepare stock)
20 fresh yellow aji, seeded and deveined, blended
3 slices of bread, soaked in milk
2 tomatoes, peeled, seeded and chopped
2 white onions, finely chopped
1 lb (1/2 k) cooked potatoes, peeled and halved
3 boiled eggs, cut into wedges
8 oz (1/4 k) ground nuts
2 tablespoons vegetable oil
3 garlic cloves, minced
1 cup olive oil


Trim and rinse shrimp. Separate head from tail, and remove coral. Reserve tails. Strain coral and reserve. Cook heads and shells in water for 3 minutes. Blend heads with the cooking liquid and strain. Reserve water.

Sauté onions and garlic in a large skillet or saucepan with 2 tablespoons oil until onions are soft. Add tomatoes and aji. Season and add olive oil. Bring to a boil and a cook for 10 minutes. Stir Ľ cup of the reserved cooking water. Squeeze soaked bread to eliminate excess of milk and add to mixture. Mix.

Bring to a boil and add the necessary amount of reserved cooking water until mixture is creamy. Bring to a boil and add raw shrimp tails and strained coral and cook approximately for 4 minutes or until shrimp turn red and are tender. Add nuts and cook 1 more minute. Don´t overcook or shrimp will have a rubbery texture. Serve with white rice and halved potatoes and garnish with boiled eggs cut into wedges.

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        4 servings
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