All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Oct 18, 2006  •  Visited (483)  •  Print version Print this recipe (63)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Seasoned Mashed Potatoes Garnished With Shrimp And Vegetables
(Causa A La Limena)
Before using hot chilies, please read "How to Handle Hot Chilies" article.
What You Need:
  • 3 pounds baking potatoes, peeled and quartered

  • ½ cup finely chopped onions
  • ½ cup fresh lemon juice
  • 1 teaspoon finely chopped, seeded fresh hot chili
  • 1 tablespoon salt
  • 1/8 teaspoon freshly ground black pepper
  • A pinch of Cayenne pepper
  • 1 cup olive oil

  • 1 pound sweet potatoes, peeled, cut in half lengthwise and then crosswise into ¼-inch slices
  • 1 pound fresh yuca, peeled, sliced crosswise and cut into small wedges
  • 4 ears of fresh corn, shucked and cut into 4 rounds each
  • 8 raw jumbo shrimp in their shells
  • 4 hard-cooked eggs, cut lengthwise into halves
  • 16 pitted black olives
  • ½ pound queso blanco, fresh mozzarella or Munster cheese, sliced ½ inch thick and cut into triangles about 2 inches long and 1 inch wide

  • How To Cook:
    1. Preheat the oven to 250°F. Drop the potatoes into a large pot of lightly salted boiling water (enough to cover them) and boil them briskly until they are tender.

    2. Meanwhile, make the sauce by combining the onions, lemon juice, fresh chili, salt, black pepper, Cayenne pepper and oil, and beat them together with a whisk or fork. Drain the potatoes and mash to a smooth puree with a fork, potato masher or electric mixer.

    3. Beat in the sauce, a tablespoon at a time, and taste for seasoning. Mound the potatoes in the center of a large heatproof platter and cover the platter loosely with foil. Keep the potatoes warm in the preheated oven.

    4. Into each of two 3. to 4-quart saucepans pour about 2 quarts of water. Bring to a boil and drop in the sweet potatoes and yuca. Boil briskly, uncovered, for 20 minutes, or until the vegetables are tender.

    5. Then remove them from their pans with a slotted spoon and arrange them around the mashed potatoes. Cover the platter again and return it to the oven.

    6. In a heavy 3-quart saucepan, bring 4 cups of water to a boil over high heat. Drop in the shrimp and cook them, uncovered, for 5 to 8 minutes, or until they are firm and pink.

    7. Drain them and peel off their shells. If desired, devein them by making a shallow incision down their backs with a small knife and lifting out the black or white intestinal vein.

    8. While the shrimp cook, bring 2 quarts of water to a boil over high heat in a 4-quart saucepan. Drop in the corn and boil, uncovered, for 5 to 10 minutes, until the corn is tender. Drain in a colander.

    9. Remove the platter from the oven and place the corn on it. Alternate the shrimp and cheese triangles in a circular design on top of the potatoes. Add the olives and eggs to the arrangement, and serve at once.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Americas » Peru
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Grains & Cereals » Corn
    Dish » Side Dishes


    Advanced Search Advanced Search
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy