Yellow Potato Bake with Rocoto Shrimp and Huacatay

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 tablespoon of the butter.

2. 2

   2. Cook the yellow potatoes in water with part of the salt for 15 to 18 minutes, until very tender. Drain well and mash while hot with the remaining butter, 2 tablespoons of evaporated milk, a pinch of black pepper, and 1 beaten egg. Set aside.

3. 3

   3. In a bowl, combine the shrimp with the lime juice, cumin, oregano, 1 tablespoon of ají amarillo paste, and a pinch of salt and pepper. Let rest for 10 minutes.

4. 4

   4. Heat the vegetable oil in a large skillet over medium heat. Sauté the red onion for 4 minutes until translucent. Add the garlic and cook 1 minute more.

5. 5

   5. Add the finely chopped rocoto and the remaining ají amarillo paste. Cook for 2 minutes, stirring, so the paste lightly caramelizes without burning.

6. 6

   6. Add the marinated shrimp and sauté for 2 to 3 minutes, just until they turn opaque. Pour in the remaining evaporated milk, add the huacatay, and cook 2 minutes more until a creamy sauce forms. Remove from the heat and mix in half of the fresh cheese.

7. 7

   7. Spread half of the mashed potatoes in the greased baking dish. Cover with all of the shrimp filling and distribute the sauce evenly.

8. 8

   8. Top with the remaining mashed potatoes and smooth the surface. Brush with the remaining beaten egg, sprinkle with breadcrumbs, and finish with the remaining fresh cheese.

9. 9

   9. Bake at 200 °C / 400 °F for 18 to 22 minutes, until the bake is hot throughout and the top is golden. For deeper color, broil for 2 additional minutes, watching closely.

10. 10

    10. Let rest for 5 minutes before serving so the layers set and the filling stays creamy.