86ºF

Shrimp Causa

Recipe by Chef Michelle Bernstein

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Ingredients

4 Yukon gold potatoes, peeled and diced

1 tablespoon Aji Amarillo paste

2 tablespoons extra virgin olive oil

Juice of 1-2 limes

 

Cook the potatoes in salted water until soft, drain.  Place through ricer and add the rest of the ingredients and salt to taste, mix well. Cool.

 

Filling

1 avocado, peeled and sliced

8 peeled, deveined cooked shrimp, cut in half lengthwise

1 tablespoon mayonnaise

Juice of 1 lime

1 tablespoon julienne cilantro

1 teaspoon ketchup

Instructions

Combine the mayonnaise, lime, cilantro and ketchup; fold in the shrimp.

 

Using a ring mold, place a layer of potatoes down on the plate.  Top with 3-4 shrimp and a few slices of avocado, repeat up to 2 times.