Name: Crunchy Quinoa Shrimp with Sweet Potato Trigotto and Passion Fruit Glaze
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 1½ cup pearled barley cooked for 30 minutes in salted water (reserve this water); 2 tablespoons butter; 2 medium sweet potatoes; Salt and pepper; 2 eggs; ¾ cup vegetable oil for deep-frying the shrimp; 4 tablespoons brown sugar; 1 cup passion fruit juice concentrate; ½ cup cooked quinoa; 16 green asparagus, cooked (optional); 1 small leek, finely chopped; ¼ cup white wine; 1½ cup freshly squeezed orange juice; ½ cup flour; 1 cup frozen peas,; 1 cup evaporated milk; ½ cup Parmesan cheese, finely grated; 2 garlic cloves, finely chopped; ¼ cup brown sugar; 3 tablespoons olive oil; 20 medium-sized shrimp; 1 teaspoon butter; Salt; 1 medium onion, finely chopped; 2 tablespoons ají amarillo paste; Edible flowers, to garnish (optional); ¾ cup panko

Preparation info

Serves
4

Difficulty
Complex

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Ximena Llosa is a dear friend of ours, and one of the most creative cooks we know. She contributes at Peru Delights, and writes the popular blog ximenallosachef.blogspot.com, and is the chef of one of the top TV shows in Peru. This super busy mother of three also works as a caterer and a cooking instructor in Lima, and on top of that, she had time to create a scrumptious recipe using her favorite Peruvian ingredients for