Vida Recetas Editorial
Spicy prawns is an emblematic dish of Peruvian cuisine that combines the freshness of the sea with the characteristic spicy touch of yellow chili pepper. This recipe for prawns in a creole sauce is perfect for those looking for an intense and comforting flavor, ideal for a special meal or a dinner with friends. Originally from the northern coast of Peru, this stew stands out for its balance between the sweetness of tomato, the heat of chili, and the firm texture of the prawns.
Preparation is simple and quick: sauté onion and garlic, add tomatoes, fresh chilies, and yellow chili paste to create an aromatic base, then add the prawns with fish broth and white wine, which provide depth and an elegant touch. The result is a thick and flavorful sauce that coats each prawn, perfect to serve with white rice or quinoa.
This dish is ideal for lovers of Peruvian cuisine and for those who enjoy bold flavors. You can adjust the amount of chili to your heat tolerance, and add a touch of fresh cilantro at the end to enhance the aromas. Go ahead and prepare it to surprise your guests with an authentic Peruvian delicacy!
Prep
15 min
Cook
30 min
Servings
4
In a large skillet, heat the oil over medium heat and add the onion and garlic. Saute until golden brown.
Add the tomatoes, fresh chili peppers and the yellow pepper paste. Cook for 5 minutes.
Add the fish stock and white wine and cook for another 5 minutes.
Add the prawns and cook for 10 minutes, or until cooked.
Season to taste and garnish with fresh chopped cilantro before serving.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
