Have you ever been sitting at work around lunchtime, still full of energy and motivated for the second half of your day (I mean the one that begins after 5:00 pm), and think to yourself…tonight, I’m going to cook up a delicious, gourmet meal for my family? Then, as the day progresses, that motivation starts to fade and you start thinking about picking up a pizza on the way home? Hey, I’ve been there, and it’s beyond okay to have days (and sometimes, even weeks) like this, but that’s why I have created quick meals like the one I’m about to share with you that taste like you spent hours preparing them. My Shrimp in Creamy Peruvian Yellow Pepper Sauce recipe cooks up in 15 minutes flat to a restaurant-quality meal that will leave your family extremely satisfied on even the busiest of nights!
So, let’s get right down to the ingredients! For this recipe you are going to need heavy cream, Parmesan cheese, Aji Amarilla Paste, salt, pepper, shrimp, broccoli and cauliflower florets and Jasmine rice.
To prepare, begin by heating your heavy cream in a large frying pan on high heat, stirring continuously. When the mixture starts boiling and the cream is reduced a little, whisk in the grated Parmesan Cheese and Aji Amarilla Paste. Stir continuously until the cheese melts and is fully incorporated. Salt and pepper to taste.
Lower the heat to medium-high and add the shrimp. Simmer until the shrimp are cooked through but still tender.
To serve this Shrimp in Creamy Peruvian Yellow Pepper Sauce, you really only need to top a bed of Jasmine rice and steamed broccoli and cauliflower florets with 5-6 shrimp and as little or as much sauce as you’d like, but if you truly want to WOW your family/guests, you can pretty your “plating” up a bit by following a few easy steps. 1) Pack a 1/2-1 cup prep bowl tightly with your steamed Jasmine rice. 2) Turn the prep bowl upside down in the middle of a plate and empty the rice out. 3) Alternate 1 broccoli floret, 1 shrimp, and 1 cauliflower floret all the way around the circumference of the rice. 4) Top with your desired amount of sauce. Please check out the photos to help with your design!
That is all Folks! When you take your first bite, even YOU won’t believe that something you cooked up that quickly could possibly taste this good!
Shrimp in Creamy Peruvian Yellow Pepper Sauce
4
servings5
minutes15
minutes928
kcalThis Shrimp in Creamy Peruvian Yellow Pepper Sauce is bursting with flavor! The Peruvian yellow pepper paste in the sauce takes a basic alfredo sauce and makes it over-the-top delicious and unique!
Ingredients
4 cups heavy cream
1 cup Parmesan Cheese, freshly grated
2 Tablespoons Aji Amarilla Paste (Peruvian yellow pepper)
Himalayan pink salt, to taste
Freshly ground black pepper, to taste
20 colossal shrimp, peeled and deveined, tails removed
Broccoli and Cauliflower florets, steamed
Jasmine Rice, steamed
METHOD
- In a large frying pan, heat heavy cream on high heat, stirring continuously. When mixture starts boiling and the cream is reduced a little, whisk in the grated Parmesan Cheese and Aji Amarilla Paste. Stir continuously until cheese melts and is fully incorporated. Salt and pepper to taste.
- Lower heat to medium-high and add the shrimp. Simmer until shrimp are cooked through but still tender.
- Serve 5-6 shrimp over a bed of Jasmine rice and steamed broccoli and cauliflower florets. Top with as little or as much sauce as desired.
