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SPICEWORLDS,INC. PERUVIAN PRODUCTS AND RECIPES CHEF ENRIQUE'S KITCHEN OCOPA CON CAMARONES Boil the potatoes in water with salt.Slice them into wheels of 1/2 inch and shingle them into a platter(round or oval) leaving 1 inch from the edge free.boil the shrimp in water with lemon juice, salt,bay leaves, drain and set aside. take half of the Crawfish tails and set them with the shrimp add a tspn. of the coral to them and mix, let stand in cooler for later. To prepare the sauce : Put a skillet on the stove on high heat and saute the onions,reduce the heat to medium, when clear add the garlic and the Aji amarillo and Rocoto paste, stir and take out of stove.In blender put the saute onions, the walnuts(pass them through boiling water to ovoid bitterness) the huacatay, the half of the crawfish and coral(not the one with the shrimp)the feta cheese and you pulse your blender, adding some milk until you get a smooth sauce, check the seasoning and adjust to taste.Pour the sauce over the potatoes, arrange over that the eggs cut in half, the olives next to each egg piece then arrange the shrimp with the crawfish all around the platter and in the center.

INGREDIENTS serves: TEN 6 lbs.Yellow potatoes 5 Hard boiled Eggs. 20 Shrimp 1/2 Lbs.of Crawfish tails with coral 10 Black Olives 1 tspn. Huacatay paste 1/3 Lbs. of Feta Cheese(queso fresco) 1/2 Can of evaporated milk 1/2 Cup Olive Oil 1 Garlic Clove chopped 3 tspn. Aji Amarillo paste 1 tspn. Rocoto Paste 2 Oz. Walnuts peeled 2 Tbspn. Onion finely chopped Salt & W.Pepper to taste.