Peruvian Potatoes with Peanut Sauce Recipe

From Dorothy McNett's Recipe Book.

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Peruvian Potatoes with Peanut Sauce

From Dorothy McNett's recipes at www.dorothymcnett.com. Also known as Ocopa a l' Arequipena, this is a very interesting potato (papas) dish. Serves 6-8.

6-10 small potatoes, red or white
1 pound medium sized shrimp
3-4 eggs, hard cooked

2 cloves garlic
1 cup peanuts
1 small onion or shallot (about 1 cup minced)
1 or more mild or hot chile peppers, seeded
1/4 teaspoon oregano
1/2 teaspoon sea salt
3-4 tablespoons olive oil
1/2 cup queso blanco, or fresh mozzarella or munster crumbled

tender lettuce leaves, or herb mix
6-8 black olives, or more as desired

Preheat oven to 350 degrees. Scrub potatoes and cut in quarters or halves. Arrange cut side down on a baking sheet. Sprinkle with a little oil. Bake for about 20-30 or until tender. In meantime, peel and devein the shrimp. Place in a glass or ceramic bowl, cook in microwave for about 2 minutes, or until they turn pink and are done. Set aside to cool a bit. Cook the eggs and set aside. Using food processor with steel chopping place in place, whirl the garlic to chop finely, adding the peanuts and whirl to chop them very finely. When shrimp have cooled a bit, set aside a few for a garnish when serving. Add the rest of them to the peanut mixture in the food processor along with the onion and chile pepper, oregano and salt Blend until they become pastelike, and then slowly drizzle in the olive oil. Blend in the crumbled cheese to make a thick sauce like peanut butter. Remove to a glass or ceramic bowl. When potatoes are done, and you are ready to serve this, arrange lettuce leaves on plates. Set hot potatoes on top and surround with the peeled hard cooked eggs (cut in half or quarters) and olives. Warm the sauce about 1 minute or more in microwave and dollop about 1/2 cup of it over each serving. Garnish with the remaining shrimp and serve.

Recipe created 2014-01-14.

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