Spicy Shrimp (Picante de Camarones)

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1/2 yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons aji amarillo paste
• 1 tablespoon tomato paste
• 1 cup tomato sauce
• 1/2 cup shrimp stock or seafood stock
• 1/4 cup dry white wine
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup heavy cream
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 3 cups cooked white rice, for serving

Method

1. 1

   Pat the shrimp dry and season lightly with salt and pepper. Set aside.

2. 2

   Heat the vegetable oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Cook onion
3. 3

   Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

   1:00 · Cook garlic
4. 4

   Stir in the aji amarillo paste and tomato paste, and cook, stirring, until the paste darkens slightly, about 2 minutes.

   2:00 · Cook chile paste
5. 5

   Pour in the tomato sauce, shrimp stock, and white wine. Add the smoked paprika, cumin, and bay leaf, and stir to combine.

6. 6

   Bring the sauce to a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.

   10:00 · Simmer sauce
7. 7

   Stir in the heavy cream and simmer 2 minutes to meld the flavors.

   2:00 · Simmer with cream
8. 8

   Add the shrimp to the sauce in a single layer and cook, turning once, until just opaque and curled, about 4 minutes.

   4:00 · Cook shrimp
9. 9

   Remove the bay leaf and discard. Taste the sauce and adjust salt and pepper as needed.

10. 10

    Sprinkle with chopped cilantro and serve hot over white rice with lime wedges on the side.