Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Potatoes |
| 1 pounds | Shrimp |
| 6 \N | Cloves garlic |
| 1 pounds | Diced onions |
| 6 \N | Yellow Ajis |
| ½ pounds | Sweet cookies (animal cookies are what they use; believe it or not) |
| 1 pounds | Crumbled cheese |
| \N \N | Milk to thin |
| \N \N | Brasil nuts (tipical) or chestnuts; or the nut that you like |
| \N \N | Salt and oil to taste |
From: Ray Orosz <a004075t@...>
Date: Thu, 15 Aug 1996 11:57:30 -0400 (EDT) Boil 2 lbs. potatoes. On another pot, briefly boil 1 lb. shrimp and peel them. On another pan, sautee 6 cloves of garlic, and 1 lb. diced onions with 6 yellow Ajis. When golden brown, put in blender along with ½ lb.
sweet cookies (animal cookies are what they use, believe it or not), 1 lb crumbled cheese, milk to thin, and brasil nuts (tipical), or chestnuts, or the nut that you like. Blend everything with the huacatay, season with salt and oil to taste. Serve over the potatoes and put shrimp on top.
CHILE-HEADS DIGEST V3 #074
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .