Peruvian Shrimp at home
- Yield 4
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Peruvian Shrimp at home is a shrimp recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1/2 cup dry white wine (or chicken or vegetable stock)
- 2 tablespoons freshly-squeezed lime or lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 1.5 tablespoons olive oil
- 1 pound jumbo raw shrimp, peeled and deveined (tails on or off!)
- 4 cloves garlic, peeled and minced
- chopped fresh cilantro leaves, for topping
Method
In a small mixing bowl, add the white wine (or chicken or veggie stock), lime juice, cumin, paprika, salt, and black pepper, and whisk together until combined. Keep nearby.
In a large sauté pan, heat olive oil over medium-a hot burner. Tip in shrimp and garlic, and sauté for 4-5 minutes, stirring occasionally, until the shrimp are cooked through and pink (and no longer gray). Move the shrimp and garlic to a separate plate, and keep nearby.
Put back the sauté pan to the stove over medium-a hot burner. Tip in in the white wine sauce, and cook for 1 minute, stirring occasionally. (If you want a thicker sauce, you can let it boil down for an extra 2-3 minutes more.) Carefully add in the shrimp, and stir until they are evenly coated with the sauce.
Lift from the heat and serve while it is hot, garnished with fresh cilantro.
