Grilled Aji Amarillo Shrimp with Garlic Lime Sauce

So easy … and so good!
Tan fácil y tan bueno!

I just had to make this today! I really wanted the taste of summer or of far away places.  No time for travels and who knows what the weather is going to do today? 

No worries because this was grilled inside on a grill pan on my stove.  I used the flavors of Peru – dried Aji Amarillo.

Grilled Aji Amarillo Shrimp with Garlic and Lime Sauce 

serves 2 hungry people, maybe 3 or 4 people who ate too much before dinner …

1 Tbs. Zócalo Aji Amarillo

2-3 garlic cloves, chopped

1/4 cup Spanish Olive oil

1 lb of shrimp or prawns

Ingredients to add to the marinade to cook the shrimp.

1 lime, juiced

1 – 2 Tbs. coconut oil

Rinse, clean and de-vein the shrimp or prawn, keeping the tail on for flavor.

Put the shrimp into a large freezer sealing bag with the dried Zócalo Aji Amarillo , chopped garlic and Spanish olive oil.  Put into the refrigerator for at least one hour to marinate.  

Take out the bag of marinated shrimp out and squeeze the fresh lime juice into the bag and mix well.
Heat your grill pan to medium high on your stove and add the coconut oil to the pan. 

When the pan is hot, carefully add the shrimp, using tongs.  Place as many shrimp on the pan as can fit without crowding the pan too much.  As soon as you see the underside turn pink, turn the shrimp over using the tongs.  When the shrimp turns completely pink take off of the grill. Add the remainder of the shrimp and grill completely.  The approximate time to cook the shrimp is 1-3 minutes.
Keep the shrimp warm in another pan to the side of the stove and put a cover on it.  Pour the marinade into the grill pan and cook it down, approximately 1-2 minutes.  Pour the sauce over the shrimp and serve warm. 

Serve the Grilled Aji Amarillo Shrimp with Garlic and Lime Sauce on top of brown rice, and a salad or your favorite vegetables.


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