Cansa
a la Limena-
(Seasoned
Mashed Potatoes Garnished with Shrimp and Vegetables)
Classic
Latin American Recipe
Serves:
8
Ingredients:
3 lbs. Baking Potatoes (peeled and quartered)
Sauce
Ingredients:
1/2 cup Onions (finely chopped)
1/2 cup Fresh Lemon Juice
1 tspn. Fresh Hot Chili (seeded. finely chopped)
1 tbls. Salt
1/8 tspn. Freshly Ground Black Pepper
A pinch of Cayenne Pepper
1 cup Olive Oil
Garnish
Ingredients:
1 lb. Sweet Potatoes (peeled, cut in half lengthwise and then
crosswise into l/4-inch slices)
1 lb. Fresh Yuca (peeled, sliced crosswise and cut into small
wedges)
4 ears 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
1/2 lb. Queso Blanco, Fresh Mozzarella or Munster Cheese, (sliced
l/2 inch thick and cut into triangles about 2 inches long and
1 inch wide)
Procedures:
1. Preheat the oven to 250†. Drop the potatoes
into a large pot of lightly salted boiling water (enough to cover
them) and boil them briskly until they are tender. Meanwhile,
make the sauce by combining the onions, lemon juice, fresh chili,
salt, black and Cayenne pepper, and beat them together with a
whisk or fork. Drain the potatoes and mash them to a smooth puree
with a fork, potato masher or electric mixer. 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.
2.
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. 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.
3.
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. 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.
4.
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.
5.
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.
Other
Related Links:
Classic
Latin American Recipes