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Vegetarian
A South American pepper. Aji is a term used for several different types of this species. Their distinctive flavor rivals that of the Habanero and are used to make extremely hot salsas and sauces.
PERUVIAN PRAWNS IN AJI SAUCE
Ingredients:
2.2 pounds of raw Prawns (shrimps), shelled and de-veined
3 Tbsp. butter
1 Tbsp. olive oil
2 onions, finely chopped
3 fresh yellow Ají chile peppers, blended to a paste with a little oil
4 Tbsp. fresh white breadcrumbs
1/2 cup dry white wine
1/2 tsp. dried tarragon
1 tsp. dried thyme
salt and pepper
2-1/2 cups cream
Instructions:
Bring a large pan of salted water to a boil and add the prawns. Cook for 3-4 minutes or until they turn pink. Remove the prawns from the pan, drain and set aside.
Heat the butter and oil in a large saucepan and add the onions. Saute until the onions are soft and transparent.
Add the ají paste, breadcrumbs, wine, tarragon and thyme, season with salt and pepper and mix well. Bring to a boil and boil steadily for 5 minutes.
Add the cream and mix well, then add the prawns and cook for 3-4 minutes until heated through. Serve immediately with rice.
Recipe from www.justperu.org.
Added 03/07/07.
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