Sautéed Shrimp over Yellow bean Tacu-Tacu

By Roxanna Salaverry

Manos Morenas Restaurant

6 servings.

Ingredients:

SAUTÉED SHRIMP

1 kilo shrimp tails

(put aside 6 whole shrimps

for garnish)

Shrimp coral

2 red onions

4 cloves garlic (crushed)

2 tomatoes cut in thick slices

1 yellow pepper finely sliced

2 tablespoons chopped

coriander

2 teaspoons clear soy sauce

2 tablespoons white vinegar

Worcestershire sauce

2 ounces Pisco

YELLOW BEAN TACU-TACU

0.750 gr.  yellow beans (frijol canario)

½ kilo eggs

½ a string green onion finely chopped

¼ kilo fresh yellow pepper (ají verde) (blended)

½ kilo white rice (boiled)

Olive oil

Preparation:

Yellow Bean Tacu-Tacu

Mix in a bowl the yellow beans, finely-chopped green onion, yellow pepper, white rice (previously boiled) and eggs (½ kilo). Once well mixed, place bowl in fridge and leave overnight to settle.

Remove from fridge and shape the mixture into balls, fry in olive oil at medium heat until crisp on the outside and tender inside.

Sautéed Shrimp

Place oil in pre-heated frying pan and fry crushed garlic until golden mixing in the shrimp coral; add thinly-sliced yellow pepper, red onion, and shrimp tails; sauté at high temperature until color changes; pour in the 2 oz of Pisco and flambé. Add the white vinegar, Worcestershire sauce and clear soy sauce, the sliced tomatoes and chopped coriander.

Pour over Yellow Bean Tacu-Tacu.

Garnish:

Season 6 whole shrimps with salt, pepper, ground garlic and chopped coriander and fry in olive oil until golden. Place one on top of each serving .

Reduction of wine vinegar around the plate.

www.madeinperumagazine.com