|Jerk Shrimp with Aji Panca, Avocado and Quinoa Tabouleh|
|Note how the sauce coats the shrimp|
Aji Panca is one of the weaker members of the chili pepper family. The heat level is about 1500 on the Scoville Scale (slightly hotter than a Jalapeno). Aji Panca is a type of chile pepper that is commonly grown in Peru, and frequently used in Peruvian cuisine. It is dark red, mild pepper with a smoky, fruity taste. It's often sold dried, or prepared into a paste. You can find the dried peppers and jarred paste in Latin food stores. To a “Pepperhead”, the paste tastes just like tomato paste with very little spiciness to it. However, it compliments other hotter sauces and seasonings well, and when balanced with sweetness, creates a sauce of good complexity, depth and heat! It pairs well with shrimp, especially when grilled. This broiled/grilled shrimp is the result of mixing the two seasonings. The leftovers (if any are left) go great in a seafood noodle soup recipe, similar to the one published in my earlier post. I paired this with a Quinoa Tabouleh, and Avocado.
Jerk seasoning (wet or dry, I used dry)
½ lb raw shrimp, cleaned, and deveined
1 tsp honey
½ tsp salt
1 tbsp Aji Panca Paste
1 tsp Marukan Vinegar (I suppose ordinary vinegar could also be used)
1 tbsp cooking oil
1 tbsp Sriracha sauce (or Garlic Chili sauce could be substituted)
- Season the clean shrimp liberally with the Jerk Seasoning
- Add the salt, honey, vinegar, Sriracha, cooking oil, and Aji Panca paste. Mix well and allow it to marinate for about 20 minutes.
- Place the shrimp on a rack in a small roasting tray lined with foil (makes cleanup easier), and place under broiler until shrimp are cooked. I turn them once just to get a char on both sides.