Crunchy Quinoa Shrimp with Sweet Potato Trigotto and Passion Fruit Glaze

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

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

Ingredients

Americas
Peru
Lima
Fish course
Pescatarian

Ingredients

Method