Friday Funday, January 14, 2022
Description:
Peruvian seasoned prawns, served with quinoa rice pilaf & assorted toppings. Served with ajiaco potato soup to start & a side of corn on the cob served elote style.
Contents:
- 1 bag prawns
- 1 pan quinoa rice pilaf
- 1 container beans and corn
- 1 continer crema
- 1 container salsa
- 1 avocado
- 1 container concentrated soup base
- 1 bag corn on the cob
- 1 container chipotle aioli
- 1 bag cotija
- 1 lime
Directions:
- Heat a fry pan over medium high heat, once hot enough to bead up and sizzle a drop of water, add 1-2 tablespoons neutral cooking oil. Once it shimmers (not smoking) add prawns to pan being careful not to add the liquid in the bag and not to crowd the pan to ensure a good sear. Flip once first side is browned then continue cooking on other side until 145 degrees. Prawns can be eaten hot or pre-cooked then chilled.
- Preheat oven to 400 degrees, add 1-2 tablespoons water to pan and recover. Place in oven for 15-25 minutes or until 165 degrees. Alternatively grains can be eaten cold or heated in the microwave in a covered compatible dish fluffing with a fork to stir every 45 seconds until 165 degrees.
- Corn can be cooked several ways:
- On a gas or charcoal grill over medium heat heat, grill the corn, turning at 5-minute intervals, until the husks are have grill marks on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling. Cool the corn for around 5 minutes before pulling back the husk to rub with elote sauce, then sprinkle with aioli and a squeeze of lime juice.
- or Roasted in the oven on a sheet pan for around 25 minutes or until the kernels become shiny and swollen.
- or Microwaved for 4-6 minutes.
- For soup, place the soup base plus one plus one cup of water (or to taste) for 2 person meals or 2 cups of water (or to taste) for 4 person meals in a sauce pan and heat over medium low heat on the stovetop until 165 degrees. Alternatively it can be heated in the microwave stirring every 60 seconds until 165 degrees.
- Slice or dice avocado.
- Cut lime into wedges.
Plating:
- Soup can be served as an appetizer or alongside the meal.
- Corn can be served on it's own plate. Garnish with lime.
- Peruvian prawns can be built any way you like on a plate or in large bowls. We recommend pilaf on th bottom topped with veggies, then prawns and crema, salsa and avocado on top, but feel free to get creative!
