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SPICEWORLDS,INC. PERUVIAN PRODUCTS AND RECIPES CHEF ENRIQUE'S KITCHEN CHUPE DE CAMARONES Cut the dried Aji panca in 1/4 of an inch slices, try to separate all seed out, put 1/2 tspn. of oil in a skillet over the stove at high heat, saute the aji panca for 1 minute, set aside. Put on the stove a dutch oven pot with one Tbspn.oil; when hot add the tomato in cubes and saute until well cooked and oil starts getting some reddish color, add the onions, stir in the garlic, the Aji amarillo paste, salt, pepper, dried oreganum and stir until onions are well cooked but with no color, add the shrimp(here in USA the whole malasian or wrawfish) some tail of 16-20 size shrimp( I like to use the crawfish tails that come in bags from Luisiana, the sweetness is similar to the "camaron"from Peru that is unique in the world)rinsed, half of the yellow potatoes cut in halves, the sweet peas ( only if they are fresh and raw) if you are using frozen sweet peas WAIT,the corn wheels, the rice rinsed, and the water, stir and let it all cook at low heat until the rice and potatoes are almost done, add the rest of the potatoes cut in half and the sweet peas if you are using frozen ones, when all is done cooking and with a very low heat, add the whole eggs, make sure that at the moment of dropping them in, just move the spoon from side to side, so the eggs will cook in big pieces, at this time you add the dried panca aji that you set aside, add the evaporated milk and the parsley, stir adjust seasoning and serve.Some of the rice, potatoes, egg,two of the whole shrimp,some of the tails,the corn wheel and anjoy!!

INGREDIENTS serves: EIGHT 1 cup fine diced Yellow Onion 3 cloves of garlic minced 1 1/2 tspn. Aji Amarillo Paste 2 Dried Aji Panca 1/2 cup of diced peeled fresh tomato 3 1/2 Qts. water 1 Lbs. Yellow Potatoes 1/2 Lbs.Sweet peas 1 Lge. Corn cut in 8 wheels 16 Whole Shrimp 1/2 Lbs. Luisiana Crawfish tails 2/3 Cup of Rice 3 Eggs Salt & pepper, Oreganum, 3tspn.Oil 1 Tbls. parsley (italian)chopped very fine.