Shrimp Escabeche with Causa
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound shrimp, peeled and cleaned
  • Salt and pepper
  • ½ cup olive oil
  • 2 small red onions, cut in thick slices cebollas rojas
  • 2 garlic cloves, chopped
  • 2 fresh aji amarillo, finely sliced
  • ¼ teaspoon ground cumin
  • ½ teaspoon dried oregano leaves
  • 1 bay leaf
  • 1 tablespoon aji panca paste
  • 9 tablespoons red wine vinegar
  • 4 black olives, sliced
  • 2 hard-boiled eggs, cut in fourths
  • 2 tablespoons aji amarillo, finely diced
  • Parsley leaves
  • 1 batch causa
Instructions
  1. Have ready a batch of causa.
  2. Season the shrimp with salt and pepper. Heat half the olive oil in a skillet and add the shrimp. Cook for 2-3 minutes or until they are a nice pink color. Transfer to a plate. Reserve.
  3. Put water in a small saucepan and bring to a boil. Add the onion slices and blanch for 3-4 minutes. Drain and reserve. The onion should remain crunchy.
  4. Heat the remaining olive oil in a skillet, add garlic, aji amarillo slices, blanched onion, bay leaf, and aji panca. Stir for 2 minutes and season with salt and pepper.
  5. Pour the red wine vinegar and boil until slightly reduced, about 3-4 minutes. Add the reserved shrimp, stir, taste for seasoning and turn off the heat. Cool to room temperature.
  6. Serve escabeche over causa, garnishing with olive slices, hard-boiled eggs, diced aji amarillo, and parsley leaves.
  7. Serve at room temperature.
Recipe by PERU DELIGHTS at https://perudelights.com/shrimp-escabeche-with-causa-two-favorites-in-one-dish/