Creamy Corn Sango with Aji Amarillo Shrimp and Botija Olive Sauce

Name: Creamy Corn Sango with Aji Amarillo Shrimp and Botija Olive Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.1 lb peeled shrimp; 4 tsp minced garlic; 3 tbsp aji amarillo paste; 2 tbsp lime juice; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp vegetable oil; 1 cup red onion, small dice; 1 1/2 cups yellow cornmeal; 3 cups fish or seafood stock; 1 cup evaporated milk; 3.5 oz crumbled fresh cheese; 2 tbsp butter; 1/2 cup botija olives, pitted; 1/4 cup chopped cilantro; 1 tsp dried oregano; 2 tbsp water

An original Peruvian main dish featuring soft, creamy yellow corn sango topped with shrimp sautéed in aji amarillo, finished with a bold botija olive, lime, and herb sauce. It brings together coastal and Creole flavors in a comforting yet elegant preparation.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g peeled shrimp (without vena, descongelados si eran congelados)
12 g minced garlic (divided)
45 g aji amarillo paste (divided)
30 ml lime juice (freshly squeezed, divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml vegetable oil (divided)
150 g red onion, small dice (divided)
180 g yellow cornmeal (molienda media)
720 ml fish or seafood stock (hot)
240 ml evaporated milk
100 g crumbled fresh cheese (divided)
25 g butter
80 g botija olives, pitted
12 g chopped cilantro (divided)
1 g dried oregano
30 ml water (for licuar the sauce)

Nutrition facts

per serving

515 kcal

Calories

30 g

Protein

34 g

Carbs

28 g

Fat

3 g

Fiber

31 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

DairyShellfishFish

Instructions

1
1. In a bowl, combine the shrimp with 4 g (3/4 tsp) salt, half of the minced garlic, 15 g (1 tbsp) aji amarillo paste, 15 ml (1 tbsp) lime juice, and 1 tbsp vegetable oil. Let rest for 10 minutes in the refrigerator.
2
2. For the botija sauce, place the botija olives, 60 g (about 1/2 cup) red onion, 15 ml (1 tbsp) lime juice, 15 ml (1 tbsp) vegetable oil, 6 g (2 tsp) chopped cilantro, dried oregano, water, and a pinch of black pepper in a blender. Blend until thick and rustic. Set aside.
3
3. Heat a medium pot over medium heat. Add 1 tbsp vegetable oil and sauté the remaining red onion for 3 to 4 minutes until translucent. Stir in the remaining garlic and 30 g (2 tbsp) aji amarillo paste; cook 1 more minute, stirring so it does not burn.
4
4. Gradually sprinkle the yellow cornmeal into the sautéed base while stirring. Slowly add the hot stock, whisking or stirring constantly to prevent lumps. Cook over medium-low heat for 8 to 10 minutes, stirring often, until thickened.
5
5. Stir in the evaporated milk, butter, 40 g (about 1.5 oz) fresh cheese, and 6 g (2 tsp) chopped cilantro. Adjust with the remaining salt and black pepper. Cook 3 to 4 minutes more until the sango is creamy, smooth, and cohesive. Keep warm over very low heat.
6
6. Heat a large skillet over medium-high heat. Once hot, add the shrimp with their marinade and sauté for 2 to 3 minutes per side, until pink and just cooked through. If you prefer to use the oven, bake them on a tray at 425°F / 220°C for 6 to 8 minutes.
7
7. Spoon a generous layer of creamy sango onto each plate. Arrange the sautéed shrimp on top, add spoonfuls of botija sauce, and finish with the remaining fresh cheese and chopped cilantro.
8
8. Serve immediately to enjoy the contrast between the hot creamy sango, juicy shrimp, and briny botija olive sauce.

Chef tips

If the sango thickens too much as it sits, add a little more hot stock or water and stir until creamy again. For deeper flavor, lightly toast the cornmeal in a dry pan for 1 minute before adding it to the sautéed base.

Substitutions

You can replace the shrimp with chunks of firm fish. If botija olives are unavailable, use Peruvian black olives or kalamata and adjust the salt. Fresh cheese can be replaced with mild feta, using a little less because of its stronger flavor.

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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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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