Shrimp are so versatile! This delicious stir-fry delivers a tasty chile kick. The Aji Amarillo is a lovely Peruvian pepper, moderatly hot with fruity overtones. It’s perfect in sauces for potatoes, seafood and poultry.
Serves 4 Heat Level: Moderatly Hot
Shrimp:16—24 lg. shrimp, peeled and deveined2 Tbsp. lime juice (about 2 lg. limes)1/2 tsp. white pepper, freshly groundSauté:2 Tbsp. extra virgin olive oil1 cup white onion, diced1 cup celery stalks, sliced thin3 garlic cloves, minced4—5 Aji Amarillo chiles, stemmed, minced1/2 tsp. sea salt1/2 tsp. white pepper, freshly ground1/4 cup cilantro, choppedcooked jasmine or basmati rice for serving
1. Place shrimp in a bowl and toss with lime juice and white pepper. Set aside.2. Heat oil in a large heavy skillet to medium high and sauté onion and celery for 3 minutes. Add garlic, salt, pepper and chiles. Toss for another 3 minutes.3. Push the sauté to the side of the skillet and place the shrimp in the skillet apart from each other. Sauté for another 4 minutes then turn the shrimp. Cook until opaque; add the cilantro and toss ingredients.Serve over a bed of rice along with a favorite steamed veggie and or salad.