Peruvian Shrimp “Causa”

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Hello friends and fellow foodies!!

Months ago, my good Peruvian friend Dario sent me a very traditional recipe. I enjoyed it so much I decided to publish another version soon. The original recipe is made with potato, but this one I made with Celeriac, from which you can make a great mash.

Peruvian shrimp "Causa"

Celeriac is common in the Dominican Republic, even though it’s not one of the most favored roots. Dominicans prefer Cassava (Yuca), plantains and many variants of yams and the like.

Celeriac is a close relative of celery, so the mash has a very nice aroma.

Ingredients for the mash

  • One celeriac.
  • 1 tbsp. butter.
  • 1 tbsp. milk cream.
  • Salt.

Ingredients for the top

  • One black tiger shrimp (per service)
  • Saffron
  • Oregano, salt and pepper.
  • Chives.

Directions

Boil and make a mash with the celeriac. Briefly stir fry the shrimp with a bit of saffron, oregano, salt and pepper until it gets its familiar pinkish color. (Black tiger is generally gray when raw) put on top of your mash cylinder and decorate with some chopped chives.

Hope you enjoy!

Arturo

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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in Adventures!, Finger foods, From the culinary lab, International food and Inventions and tagged , , , . Bookmark the permalink.

7 Responses to Peruvian Shrimp “Causa”

  1. billpeeler says:

    I’m adore shrimp – prepared most any way. I’ve never had celeriac (to my knowledge) – this looks delicious. And isn’t it amazing what a little saffron can do for a dish? This sounds like such a great combination of flavors!

  2. Stephanie says:

    Que rico!!!!! 👏👏

  3. Pingback: URL

  4. Amber says:

    I’ve never cooked with celeriac – actually, I don’t recall what it looks like either – but this appetizer looks so tasty I might have to finally give it a try. Thanks for sharing this recipe!

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