Shrimp & Penne Pasta

My friend Amber simply loves this dish and makes it regularly, so I had to give it a try. I actually made it a few weeks ago and am just now getting a chance to post it on here (I know, it has been a while since I posted...between the holidays, traveling, pregnancy, and a toddler, I have not had as much time for new meals or blog posts). This is a simple dish, but it's delicious. The only part that took a little bit of time was deveining the shrimp, but if you bought shrimp that has already been deveined, it would be a quick dish to put together. We don't normally cook shrimp, so this was a fun treat to have one evening for dinner. The sauce has a great flavor, and is perfect with the shrimp. This is served great with a salad and some french bread. 

Penne a la Betsy
Slightly adapted From The Pioneer Woman Cooks


I N G R E D I E N T S :
1 pound penne pasta
1 pound shrimp (I bought uncooked shrimp that had already been peeled)
2 Tablespoons butter
2 Tablespoons olive oil
1 whole onion (small), finely chopped
2 cloves garlic, finely chopped
½ cups white wine, or to taste (I used cooking wine)
1 can tomato sauce (14.5 Oz)
1 cup heavy cream
2 Tbsp. dried parsley (or use fresh if you have some)
1 tsp, dried basil (or use fresh if you have some)
Salt to taste
Freshly ground black pepper


D I R E C T I O N S :
Bring pot of lightly salted water to a boil. Cook the penne until al dente. Drain and set aside.
Begin by peeling and deveining the shrimp, and rinsing them under cold water.
In a small skillet over medium-high heat, add 1 Tbsp. of the butter and 1 Tbsp. of the olive oil.
When the pan is hot, add the shrimp. Stir and cook on both sides until it is just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly. 
Next, finely chop the onion.
In a large skillet, over medium heat, add the remaining 1 Tbsp. butter and 1 Tbsp. olive oil.
Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent.
Pour the rest of the wine into the pan. Stir and allow it to evaporate, about 45 seconds.
Pour in the tomato sauce and stir to combine. Reduce the heat to low.
Pour in the cream. Stir well to combine, reduce the heat to simmer.
Add the shrimp to the sauce and stir gently to combine.
Next, stir in the herbs. Add the cooked, drained pasta.
Stir gently to coat. If the sauce is too thick, add a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasoning at the end, adjusting if necessary.
Serve directly out of the skillet, or pour the contents of the skillet into a serving bowl.

Recipe: Tiradito

The tiradito is the brother of ceviche. However, we could say that this dish has a japanese greatgrandfather. Indeed, the influence of the many Japanese immigrants who came to South America in the nineteenth century is apparent in the way the fish is sliced rather than chopped, and ginger, soy, and other Japanese ingredients often find their way into the delicious Tiradito.

Ingredients

1 1/4 lb flounder fillet (almost any fresh fish or shellfish will do)
4 tbsp of aji amarillo paste
2 aji limo, seeded, deveined cut into brunoise
2 tbsp cilantro in chiffonade
1 tsp minced garlic
2 tbsp of vegetable oil
4 tbsp key lime juice
salt and white pepper

Garnish:
Cooked kernels from one fresh ear of peruvian choclo (corn)
Fresh parsley chiffonade

Preparation

Use a clean big bowl to whisk together the key lime juice, salt, pepper, crushed garlic, aji limo, chopped culantro, aji amarillo paste, and vegetable oil. Keep chilled.

Now cut the fish meat fillet into thin slices on the diagonal as for sashimi and flatten.
spread out on a flat serving platter and sprinkle with salt.

Pour enough Criollo cream over the fish slices to just cover them and serve immediately, garnished with the small corn kernels.

Recipe: Choros a la Chalaca

One of the most traditional marine dishes of the Peruvian coast, the "Choros a la Chalaca" (Chalaca style mussels) is delicious, refreshing and exotic.

Ingredients:
36 mussels (boiled until open, left intact on a half shell)
6 tomatoes (I use roma, finely diced)
3/4 cup cilantro (diced)
1 small red onion (finely minced)
1 (16 ounce) can yellow peppers (aji amarillo)
1 tablespoon msg
2 limes, juice of

Preparation:
First of all, place the can of aji amarillos with their juices in a blender and puree for 1 minutes.
Then, place the tomatoes, onions, cilantro, and blended aji's in a large bowl.
Add the msg and the lime juice.
Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture.
Finally, serve with a nice cold beer and enjoy!

Peruvian Ceviche Wallpaper for your desktop

Perhaps the most iconic dish of the Peruvian Cuisine, ceviche is extremely delicious, refreshing, tasty and unique. With these delicious wallpapers, you will take this sensations to your computer. Click on the image to expand your wallpaper, then save it.

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