Peruvian Shrimp Tiramito
A fusion of Peruvian and Japanese flavors, this dish combines the freshness of seafood with the boldness of Peruvian spices.
Ingredients
- ●12 large shrimppeeled and deveined
- ●2 cloves aromaticminced
- ●1 Peruvian aji amarillo pepperdiced
- ●1/2 red onionthinly sliced
- ●4 oz firm tofudiced
- ●2 tbsp tamarind paste
- ●1 tbsp soy sauce
- ●1 tsp brown sugar
Instructions
- 1
1. In a blender or food processor, combine aji amarillo pepper, red onion, garlic, and 1 tablespoon of the soy sauce, and blend until smooth.
- 2
2. In a large skillet, heat 1 tablespoon of oil over medium-high. Add the shrimp and cook until pink, about 2-3 minutes per side.
- 3
3. Transfer the cooked shrimp to a plate and set aside.
- 4
4. In the same skillet, add the remaining 1 tablespoon of oil and cook the diced tofu until golden brown, about 3-4 minutes.
- 5
5. Add the blended aji amarillo mixture to the skillet and cook for 1-2 minutes, stirring constantly.
- 6
6. Stir in the tamarind paste, brown sugar, and 1 tablespoon of water. Bring the mixture to a simmer and cook for 2-3 minutes, until slightly thickened.
- 7
7. Add the cooked shrimp back into the skillet and toss to coat with the aji amarillo sauce.
- 8
8. Serve the shrimp mixture on top of the diced tofu and garnish with additional aji amarillo pepper, if desired.
- 9
9. Serve immediately and enjoy!