Creamy Aji Amarillo Rice with Shrimp, Toasted Corn and Cilantro Oil

Name: Creamy Aji Amarillo Rice with Shrimp, Toasted Corn and Cilantro Oil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Peruana
Ingredients: 1 1/4 cups long-grain rice; 1.1 lb peeled and deveined shrimp; 1 1/4 cups red onion; 4 cloves garlic; 3 tbsp aji amarillo paste; 1 1/3 cups cooked Peruvian corn kernels; 3 3/4 cups seafood or vegetable broth; 1/2 cup evaporated milk; 1/3 cup white wine; 3 oz fresh cheese; 1 cup lightly packed fresh cilantro; 3 tbsp vegetable oil; 2 tbsp lime juice; 1 1/2 tbsp butter; 1/2 tsp ground cumin; 1/2 tsp black pepper; 1 1/4 tsp salt

An original Peruvian dish featuring creamy rice cooked with aji amarillo, broth, and a touch of evaporated milk, topped with sautéed shrimp, toasted corn, and a vibrant cilantro oil. It combines Peruvian coastal flavors with a creamy, fresh finish.

20 minPrep

30 minCook

50 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

240 g long-grain rice (enjuagado)
500 g peeled and deveined shrimp (without cola if desired)
180 g red onion (finely chopped, divided)
12 g garlic (chopped)
45 g aji amarillo paste (divided)
200 g cooked Peruvian corn kernels (or maíz large)
900 ml seafood or vegetable broth (hot)
120 ml evaporated milk
80 ml white wine (optional pero recomendado)
80 g fresh cheese (diced small)
30 g fresh cilantro (leaves and stalks tiernos)
45 ml vegetable oil (divided)
30 ml lime juice (freshly squeezed, divided)
20 g butter
1 g ground cumin
1 g black pepper (freshly ground)
8 g salt (or to taste)

Nutrition facts

per serving

514 kcal

Calories

29 g

Protein

48 g

Carbs

21 g

Fat

3 g

Fiber

45 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishSulfites

Instructions

1
1. In a bowl, combine the shrimp with 1 tablespoon aji amarillo paste, 1 tablespoon lime juice, half of the garlic, the cumin, 1/2 teaspoon salt, and the black pepper. Let rest for 10 minutes while you prepare the rest.
2
2. Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the cooked corn kernels and toast for 4 to 5 minutes, stirring, until lightly blistered and golden in spots. Remove and set aside.
3
3. For the cilantro oil, blend the cilantro with 2 tablespoons vegetable oil, a pinch of salt, and 1 tablespoon lime juice until smooth and pourable. Set aside.
4
4. In a wide pot, heat the remaining 1 tablespoon vegetable oil with the butter over medium heat. Add two thirds of the red onion and cook for 3 to 4 minutes until softened. Stir in the remaining garlic and 2 tablespoons aji amarillo paste; cook 1 minute more.
5
5. Add the rinsed rice and stir for 1 minute to lightly toast it. Pour in the white wine and cook for 2 minutes until the alcohol evaporates and the liquid reduces slightly.
6
6. Gradually add the hot broth, stirring from time to time, and cook over medium heat for 16 to 18 minutes, until the rice is tender and creamy. For more even cooking, keep the liquid at a gentle simmer, about 195°F to 205°F (90°C to 96°C).
7
7. Stir in the evaporated milk and fresh cheese. Mix gently and cook 2 minutes more to combine. Taste and adjust with salt if needed.
8
8. While the rice finishes, heat another skillet over high heat. Once very hot, about 400°F to 425°F (205°C to 220°C) on the surface, sauté the marinated shrimp for 1 to 2 minutes per side until pink and just cooked through.
9
9. Toss the remaining red onion with a pinch of salt and mix for 30 seconds to soften it slightly.
10
10. Spoon the creamy rice into shallow bowls, top with the shrimp, scatter over the toasted corn and remaining red onion, and finish with drizzles of cilantro oil.

Chef tips

For deeper flavor, use homemade shrimp stock. Do not overcook the shrimp; they should stay juicy. If the rice thickens too much before serving, add a small splash of hot broth and stir.

Substitutions

You can replace the shrimp with scallops or chunks of firm fish, though the dish profile will change. Fresh cheese can be replaced with panela cheese. If you prefer not to use wine, use the same amount of broth instead.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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