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    You are in: Home / Recipes / Peruvian Quinoa Shrimp Chicharrones With Green Aji Sauce Recipe
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    Peruvian Quinoa Shrimp Chicharrones With Green Aji Sauce

    Peruvian Quinoa Shrimp Chicharrones With Green Aji Sauce. Photo by Muffin Goddess

    1/3 Photos of Peruvian Quinoa Shrimp Chicharrones With Green Aji Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    FLKeysJen's Note:

    Posted for the Central and South America stop on the Summer '08 Zaar World Tour. Chicharrones are a popular fried snack in Peru, and some chefs there are serving them with quinoa in the coating. This is a lighter version, using the technique of oven-frying to keep the coating from soaking up oil. The quinoa has a wonderful crunch, even without frying. Creator Robin Asbell used red quinoa for a dramatic look (this is a stunning photo in "The New Whole Grains Cookbook" and I'm sure a Zaar photographer can take an equally beautiful one using red or regular quinoa).

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    Ingredients:

    Serves: 4

    Yield:

    chichar ...

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      Make the sauce first. In a food processor or blender, finely mince the jalapeno, garlic and cilantro. Add the lime juice and salt, and puree. Drizzle in the olive oil to make a smooth sauce. Reserve.
    2. 2
      Bring a large pot of water to boil. Rinse the quinoa and add it to the boiling water and cook for 10 minutes, then drain.
    3. 3
      Spread the quinoa out on a baking sheet lined with paper towels to dry. It should be quite dry to the touch; pat it with towels if necessary.
    4. 4
      Pat the shrimp dry, if damp, and place in a medium bowl. Mix the oregano, cumin, and cayenne and sprinkle it over the shrimp; toss to coat.
    5. 5
      Preheat the oven to 425 degrees.
    6. 6
      Prepare two pie pans, one with the flour and one with the beaten eggs.
    7. 7
      Dip the shrimp in the flour, then the egg, then the quinoa.
    8. 8
      Place two heavy baking pans in the hot oven for five minutes. Take each out, spray liberally with oil, then quickly place the shrimp on the hot pans, keeping them from touching.
    9. 9
      Spray the coated shrimp with oil, and bake for five minutes.
    10. 10
      Flip the shrimp with tongs, then bake for five minutes more.
    11. 11
      Remove from the oven and cut one through the thickest part to ensure they are cooked through. The baking time will vary with the size of the shrimp.
    12. 12
      Serve the shrimp hot with the aji sauce.

    Ratings & Reviews:

    • on January 21, 2013

      This recipe is amazing!! Best shrimp I have ever made!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2008

      45

      I felt that it needed more quinoa, the last few shrimps I've had were somewhat bare. It's an interesting recipe, however if you are looking for something different.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2008

      55

      Yummy stuff! I used a lot of quinoa to batter, and used Egg Replacer in place if the eggs. The egg replacer made it take a while for the crust to set, so I finished in the broiler which made it all nice and crunchy despite my overcooking the quinoa.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Peruvian Quinoa Shrimp Chicharrones With Green Aji Sauce

    Serving Size: 1 (204 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 377.2
     
    Calories from Fat 167
    44%
    Total Fat 18.6 g
    28%
    Saturated Fat 2.9 g
    14%
    Cholesterol 234.1 mg
    78%
    Sodium 820.8 mg
    34%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 2.3 g
    9%
    Sugars 0.4 g
    1%
    Protein 23.3 g
    46%

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