Yellow Bean Tacu-Tacu in spicy shellfish sauce.
TACU-TACU
Four servings.


Ingredients:

1 kilo yellow beans, cooked
½ kilo cooked rice
2 onions
1 tbsp. crushed garlic
1 tbsp. crushed yellow hot pepper
Olive oil.
To Prepare:

Mix the yellow beans and rice in a bowl until well mixed.

In a pan, prepare a seasoning with the garlic and onions brunoise; add the crushed yellow pepper and season with salt, pepper and oregano.

Add the mixed tacu-tacu (beans and rice) and stir well to absorb all the flavors. Return to bowl.

In a smaller pan, gradually pour in a portion of the mix and brown in olive oil at low heat until a thin crust forms on the outside and the beans are tender inside.



SPICY SHELLFISH
Four servings.

Ingredients:

500 gr. shrimps
100 gr. prawns
100 gr.  squid
100 gr. snails
2 doz. small scallops
100 gr. butter
100 gr. flour
250 ml. white wine
250 ml. cream of milk
01 small tin tomato paste
100 gr. Parmesan cheese
Tabasco sauce
Aji-no-moto (monosodium glutamate).


SHRIMP SAUCE

Fry the heads and pincers of the shrimp in butter, add 1 onion, 1 sprig of celery, ½ a leek, 1 bay leaf. When golden brown, add one glass of white wine and leave for the alcohol to evaporate and add 2 cups of concentrated fish stock.
Bring to a boil, blend and strain.


To Prepare:

In a pan, melt the butter, add the tomato paste and flour, pour in the white wine and leave for the alcohol to evaporate, then add the shrimp sauce.

Add to this the cream of milk, a few drops of Tabasco, the shrimp tails, the shellfish previously sautéed in butter and flambéed with Pisco and before serving, sprinkle with Parmesan cheese.

Shape a Tacu-Tacu on each plate and cover with the Spicy Shellfish.


“MANOS MORENAS” RESTAURANT
Roxanna Freundt de Salaverry
Executive Chef.