Camarones a la Criolla
A Peruvian-inspired dish featuring succulent shrimp cooked in a spicy tomato sauce, served with crunchy cashews.
Ingredients
- ●1 pound shrimppeeled and deveined
- ●1/2 cup cashewschopped
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 medium tomatodiced
- ●1 medium aji amarillo pepperdiced
- ●2 tablespoons chimolPeruvian chili paste
- ●1 teaspoon cuminground
- ●to taste salt
- ●to taste black pepper
- ●2 tablespoons olive oil
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat.
- 2
Add the chopped onion and cook until translucent, about 3-4 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Add the diced tomato and cook for 2-3 minutes, until the tomato starts to break down.
- 5
Add the diced aji amarillo pepper and cook for an additional minute.
- 6
Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side.
- 7
Add the chopped cashews, cumin, salt, and black pepper. Stir to combine.
- 8
Cook for an additional 1-2 minutes, until the cashews are toasted.
- 9
Stir in the chimol and cook for an additional minute.
- 10
Serve immediately, garnished with additional cashews if desired.
- 11
Note: Traditionally, this dish is served with rice and boiled potatoes, but it can also be served as a main course or as a snack.