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Shrimp Adobado
While many forms of Adobo exist, this version is decidedly Peruvian in origin with a marinade for the tender shrimp and the sauce made from a variety of chile peppers indigenous to the country, most notably spicy Rocotto and smokey Aji Panca.
Nutritional facts
Protein
25g
Carbs
43g
Calories
750
Fat
51g
Ingredients
Rocotto Chili Paste, Aji Panca Pepper, Sesame Oil, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Oregano, Carrots, Canned Roasted Red Peppers, Red Wine Vinegar, Shrimp, Black Pepper, Garlic, Onion, Jasmine Rice, Kosher Salt, Bonito Flakes, Green Peas, Carrots, Gluten Free Tamari, Grapeseed Oil, Lime Juice, Orange Juice, Ginger, Kombu, Red Cabbage, Canola Oil, Canned Piquillo Peppers, Champagne Vinegar
Reviews
4.3
Based on 316 reviews
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Ted Siems · 12/05/23
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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