Peruvian Shrimp

Peru, or Piru, is known as the land of abundance. It has a rich culture from many different worldly influences, but the population is a mix of Mestizo or European and Native American, the indigenous people or the Incas, Europeans, African-Peruvians, as well as Chinese. All of these cultures have blended together and have helped create the Peruvian culture we know today and the foods of Peru as well. The people of Peru eat everything, and like most of the South American countries, their diet is very meat and seafood oriented. Ceviche is the country’s national dish and most popular food. The whole west coast of Peru borders the Pacific Ocean, so seafood is a staple of the Peruvian diet.

The other day, I wasn’t intentionally trying to make a Peruvian dish, but it just kind of happened that way. I was doing what just comes naturally to me, and throwing in bits of this and that while cooking dinner. The next thing I knew, I had a created a very tasty Peruvian dish with shrimp, or at least that’s my story and I’m sticking with it. 🙂

I am calling it a Peruvian shrimp dinner because I used my favorite little Peruvian sweet peppers, some Peruvian lime olive oil and a Peruvian lime sauce that I had in my pantry. So, with three of the ingredients having Peruvian in the name, in my books, that qualifies the whole meal as being a Peruvian inspired meal.

Peruvian Shrimp

1 1/2-2 lbs large shrimp, peeled and deveined

1/4 red onion, sliced very thin

1 jalapeno, diced fine

1/2 orange bell pepper, cut into matchsticks

1/2 yellow bell pepper, cut into matchsticks

1 TBSP garlic

1 cup grape or cherry tomatoes, cut in 1/2

1/4 cup Peruvian peppers

3 TBSP lime olive oil for cooking

1-2 tsp red pepper flakes, or to taste

1 bottle of Peruvian lime sauce

1 cup corn

1/3 cup green beans, cut into 1 inch pieces

salt & pepper to taste

Cooked noodles or pasta

In a very hot skillet, add the lime olive oil, shrimp, garlic and red pepper flakes. Cook for about 3-5 minutes, or until the shrimp is cooked and the garlic and red pepper flakes are softened and fragrant.

Once the shrimp is cooked, remove and set aside. Add the peppers and onions and cook for about 5-7 minutes, stirring frequently.

Re-add the shrimp and the corn and cooked green beans, as well as the tomatoes, Peruvian peppers and sauce. Combine everything together well and bring to a boil, then reduce the heat to a simmer and continue to cook for about 7-10 minutes, stirring frequently.

When everything is cooked and the vegetables are tender, serve over cooked noodles or pasta and enjoy with a cool, refreshing white wine of your choice. I also added some warmed bread on the side to complete the meal. This dish is loaded with colorful vegetables and is full of flavor. You could also used chicken too, if you prefer it, either with or with out the shrimp.

! Desfruitas! Enjoy the flavors and colors of summer.

Stay cool, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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