Shrimp ocopa is an exquisite dish from Peruvian cuisine that consists of a delicious cream made with cheese, milk, yellow chili, huacatay, crackers, and shrimp tails, served over boiled potatoes.
It is a delightful cream prepared with cheese, milk, chili, and huacatay, served over boiled potatoes and shrimp tails.
It has roots in the Andean region of Peru and is considered a traditional dish. We hope you enjoy making this delicious recipe together.
Shrimp Ocopa
Ingredients
1 ½ kilogram of Shrimp
½ cup of Cooked and peeled green beans
4 Boiled quail eggs
4 Black olives
4 Lettuce leaves
4 Boiled yellow potatoes, sliced
8 Animal-shaped cookies
150 grams of Fresh Serrano goat cheese
¼ cup of Cream
3 tablespoons of Salty toasted corn
3 tablespoons of Toasted and chopped pecans
1 tablespoon of Chopped huacatay
3 tablespoons of Sun-dried chili cream
2 tablespoons of Yellow chili cream
2 Chopped garlic cloves
½ cup of Chopped onion
4 tablespoons of Olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The shrimp should be peeled and the tails separated, reserving one teaspoon of strained coral before proceeding.
Step 2 : Place the shrimp shells in a pot and cover with water to cook for 15 minutes.
Step 3 : Then, strain the resulting broth.
Step 4 : Add the shrimp tails to the strained broth and bring to a brief boil.
Step 5 : Remove the tails and reduce the broth over medium heat, uncovered, until it measures about a quarter cup.
Step 6 : In a skillet, heat half of the olive oil and prepare a sauté with onion, garlic, and yellow chili.
Step 7 : Add the sun-dried chili, stir for two minutes, then add the huacatay.
Step 8 : Remove the skillet from the heat and blend the sauté with the pecans, corn, cream, cheese, broth, animal-shaped cookies, remaining olive oil, and reserved coral until smooth and homogeneous.
Step 9 : Mix this cream with the cooked shrimp tails and serve over the potatoes and lettuce leaves.
Step 10 : Finally, decorate with olives, eggs, and beans.
Step 11 : You can reserve whole shrimp and huacatay leaves for decoration.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
