Shrimp are so versatile and the Aji Amarillo delivers a delicious chile kick and it compliments the shrimp and pozole. For a lighter alturnative, sauté without the hominy and serve it with steamed jasmine rice.
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, minced
1–2 cups drained, white hominy, as desired1/2 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, chiles and hominy. Toss for another 3 minutes.3. Reduce heat to medium and push the sauté to the sides of the skillet. Place the shrimp and iits juices 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 with steamed veggie and or salad.