ESCABECHE DE LANGOSTINOS
Notes: Preparation time: 20 min
Cooking time: 30 min
6-8 servings
INGREDIENTS:

2.20 lb Jumbo shrimp (prawns)
½ teaspoon ground pepper
1 lime
1 tablespoon Worchester sauce
4 Eggs
1 cup corn flour
1 ½ cups vegetable oil
2.2 lb red onions

 

4 Fresh Peruvian Yellow aji chilies
1 Oz peeled cloves garlic
2 "Aji Panca"
4 Bay leave
1 Cup red vinegar
1.10 lb Sweet potatoes
4 Olives
1 Escarole

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PREPARATION:
Using a small knife, make a deep slit along the back of each peeled shrimp so it will open like a butterfly when cooked. With the tip of the knife or your fingers, lift up and pull out the long, vein like intestinal tract. Season them with salt, pepper, Worchester sauce and lemon juice. Stir-fry prawns in olive oil. In a different frying pan, add the onions cut in halves, Peruvian Yellow aji chilies cut in wide strips. When the aji start to brown, add the chopped garlic, ground “aji panca”, bay leaves, pepper and vinegar. Let them cook until onions turn transparent. Serve the prawns with the sauce on the side or on top, a slice of sweet potatoes, previously boiled in water with ½ cup of sugar and 1 teaspoon of salt, ½ boiled egg, 1 olive.
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