Servings: 2-4
Prep time: 1 hour
Total time: 1 hour 30 minutes
Ingredients
for the charapa ajillo sauce:
4 tablespoons unsalted butter
½ cup peeled garlic
garlic oil (see below)
4 cocona
1 tablespoon aji charapita peppers
¼ teaspoon ginger juice
4 limes
freshly ground black pepper, to taste
dried oregano, to taste
kosher salt, to taste
cilantro, to taste
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for the garlic oil:
¼ cup|60 ml corn oil
10 whole garlic cloves
for the jumbo shrimp:
3 banana leaves
15 jumbo shrimp
1 teaspoon minced garlic
3 tablespoons clear soy sauce
½ cup|120 ml olive oil
kosher salt, to taste
balsamic vinegar, to taste
patacones (fried green plantains)
Directions
- Place the peeled garlic in a pan and add water until covered. Boil for 10 minutes. Remove the garlic and place in cold water.
- Add the 10 units of garlic in a pan with oil and cook on low for an hour. Strain and keep the garlic oil.
- Blend the butter with the blanched garlic, garlic oil, and pepper.
- Clean the cocona and reserve its juice. Mash up the clean cocona in the blender.
- Mix the cocona puree with the garlic sauce. Add chopped cilantro, aji charapita peppers, oregano, ginger, salt, corn oil, lime, and black pepper. Blend well and set aside.
- Cut the banana leaves into 25-cm-by-3-cm (10-inch-by-1-inch) strips.
- Clean and season jumbo shrimp with salt, vinegar, minced garlic, soy sauce, and oil.
- Wrap each jumbo shrimp in a banana leaf strip, held in place with a toothpick. Cook over the grill until done.
- Serve jumbo shrimp with the sauce over the patacones.
From Even Peru’s Top Chefs Are Addicted to Fast Food
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