Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp and Marinade
Spicy Alcalde Sauce
To Serve
Method
Shrimp and Marinade
Prepare shrimp
Rinse shrimp under cold water, pat dry with paper towels. Place shrimp in a bowl.
Season the shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp lime juice and the 3 cloves minced garlic. Toss to coat and let marinate 10–15 minutes at room temperature while you prepare the sauce.
Spicy Alcalde Sauce
Heat a large skillet over medium heat. Add 2 tbsp olive oil and 1 tbsp unsalted butter. When butter melts and oil shimmers, add the finely chopped shallot and cook, stirring, until softened and translucent, about 3–4 minutes.
Add the 2 sliced garlic cloves and cook for 30–45 seconds until fragrant, taking care not to brown them.
Stir in 1 tbsp aji amarillo paste (or yellow chili paste), 1 tsp smoked paprika and 1 tsp dried oregano. Cook, stirring, 1 minute to bloom the spices.
Deglaze the pan with 1/4 cup dry white wine, scraping any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes.
Whisk in 1 cup low-sodium chicken or seafood stock, 1/4 cup heavy cream and 1 tbsp tomato paste until smooth. Bring to a gentle simmer and let the sauce reduce and thicken for 4–6 minutes, stirring occasionally.
Taste the sauce and balance flavors with 1 tsp honey (or sugar), and add red pepper flakes if you want extra heat. Remove from heat briefly while you cook the shrimp.
Cooking Shrimp and Finishing
Return skillet to medium-high heat. Add a teaspoon of oil if pan is dry. Add the marinated shrimp in a single layer, shaking off excess marinade (reserve juices) so they sear rather than steam. Cook shrimp 1.5–2 minutes per side until just opaque and pink. Do this in batches if necessary to avoid crowding.
When shrimp are nearly done, pour any reserved marinade into the sauce skillet and stir to incorporate. Reduce heat to low and add the cooked shrimp to the sauce, tossing gently to coat.
Stir in 2 tbsp chopped fresh cilantro, 1 tbsp chopped fresh parsley and 1 tbsp fresh lime juice. Warm through for 30–60 seconds (do not boil after adding cream). Adjust seasoning with additional salt or lime if needed.
To Serve
Spoon shrimp and generous amounts of the spicy Alcalde sauce over crusty bread or steamed rice. Garnish with extra cilantro and lime wedges on the side.
Serve immediately while hot. Leftovers can be refrigerated up to 2 days; reheat gently to avoid overcooking shrimp.