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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 250*. Drop the potatoes into a large pot of lightly salted boiling water (enough to cover them) and boil them briskly until they are tender. | 2. Meanwhile, make the sauce by combining the onions, lemon juice, fresh chili, salt, black pepper, cayenne pepper and oil, and beat them together with a whisk or a fork. Drain the potatoes and mash to a smooth puree with a fork, potato masher or electric mixer. | 3. Beat in the sauce, a Tblsp. at a time, and taste for seasoning. Mound the potatoes in the center of a large heatproof platter and cover loosely with foil. Keep the potatoes warm in the preheated oven. | 4. Into each of two 3 to 4 quart saucepans pour about 2 qts. of water. Bring to a boil and drop in the sweet potatoes and yucca. Boil briskly, uncovered, for 20 minutes, or until the vegetables are tender. | 5. Then remove them from their pans with a slotted spoon and arrange them around the mashed potatoes. Cover the platter again and return it to the oven. | 6. In a heavy 3 quart saucepan, bring 4 cups of water to a boil over high heat. Drop in the shrimp and cook them, uncovered, for 5 to 8 minutes, or until they are firm and pink. | 7. Drain them and peel off the shells. Devein if desired. | 8. While shrimp cook, bring 2 qts. of water to a boil over high heat in a 4 quart saucepan. Drop in the corn and boil, uncovered, for 5 to 10 minutes, until the corn is tender. Drain in a colander. | 9. Remove the platter from the oven and place the corn on it. Alternate the shrimp and cheese triangles in a circular deisign on top of the potatoes. Add the olives and eggs to the arrangement, and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	3		peeled quartered	403.4676	0.0	89.7602	2.2667
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
hot chili pepper	1	teaspoon	chopped seeded	1.25	0.2956	0.0625	0.0062
salt	1	tablespoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
olive oil	1	cup		1909.44	0.0	0.0	216.0
potato	1		peeled cut sweet	-	-	-	-
yucca root	1	lb	peeled sliced cut	403.4676	0.0	89.7602	2.2667
corn	4	ears	shucked cut	491.92	106.964	18.7044	7.722
jumbo shrimp	8			403.4676	0.0	89.7602	2.2667
egg	4		hard-cooked cut	286.0	1.44	25.12	19.02
black olive	16		pitted	403.4676	0.0	89.7602	2.2667
queso blanco	1/2		sliced cut	182.9	1.4927	12.0242	14.3429

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.