Langostinos al Ají

Name: Langostinos al Ají (Prawns with Squash and Picadillo)
Cuisine: Colombian
Ingredients: 1 tablespoon lime juice; ¼ teaspoon salt; ⅛ teaspoon ground black pepper; 1 pinch minced habanero pepper or ají pepper, seeded, or hot sauce; 6 tablespoons Greek yogurt; ¼ cup minced scallion; ¼ cup minced cilantro; ¼ cup minced, peeled, and seeded tomato; 1½ pounds prawns, shelled and deveined; Salt and pepper; Salt and pepper; 1 teaspoon oil; 1½ pounds prawns, shelled and deveined; ½ cup vegetable or fish stock; ½ cup vegetable or fish stock; ¼ teaspoon ají sauce or hot sauce; ¼ teaspoon ají sauce or hot sauce; 1 teaspoon salt; 1 clove garlic, grated; ¼ teaspoon ground white pepper; 1 teaspoon turmeric; 1 pinch minced habanero pepper or ají pepper, seeded, or hot sauce; 1 pinch minced habanero pepper or ají pepper, seeded, or hot sauce; 1 large onion, diced; 1 pound small squash pumpkin, peeled and diced (about 2 cups)

Prawns with Squash and Picadillo

Preparation info

4
servings

Difficulty
Medium

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

Originally a cocktail (hors d’oeuvre) recipe, this is lightened up and flavored with squash, one of the foods used by the native Indian tribes.

Ingredients

1½ pounds prawns, shelled and deveined
Salt and pepper
1 teaspoon

Americas
Colombia
Fish course
Gluten-free
Pescatarian
South America

Method

PREPARE PICADILLO AHEAD OF TIME: In a nonre-active bowl, combine scallion, cilantro, tomato, lime juice, salt, and pepper. Add oil and hot pepper to taste. Refrigerate until ready to serve (this is best if made day before).
Preheat the oven to 350°F