Causa de Camarones

Ingredients

• 1.5 lb yellow potatoes
• 1 lb large shrimp, peeled and deveined
• 3 whole limes
• 2 whole ripe avocados
• 1 pinch salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. 1

   Fill a medium pot with water, add a large pinch of salt, and bring to a boil over high heat until large bubbles roll across the surface, about 5 minutes.

2. 2

   While water heats, cut potatoes into halves or quarters so each piece is roughly 2 inches across. Leave skin on.

3. 3

   Cut all three limes in half crosswise, then squeeze each half into a small bowl until you have about 1/2 cup of juice.

4. 4

   Cut each avocado in half lengthwise around the pit, twist to separate, remove the pit, then scoop the flesh into a separate bowl.

5. 5

   Place potato pieces into boiling water and cook until a fork slides through the thickest piece with no resistance, about 12 minutes.

6. 6

   While potatoes cook, place shrimp into a bowl and pour 1/2 cup of the lime juice over them, stirring to coat every piece.

7. 7

   Let shrimp sit in lime juice at room temperature, stirring once halfway through, until they turn opaque pink throughout, about 8 minutes.

8. 8

   When potatoes are tender, drain them in a colander and set aside to cool for 2 minutes.

9. 9

   While potatoes cool, add 2 tablespoons of olive oil and remaining lime juice to the avocado bowl, then mash with a fork until mostly smooth with small chunks remaining.

10. 10

    Season avocado mixture with salt and pepper by pinching a small amount of each between your fingers and stirring in, tasting as you go.

11. 11

    Mash cooled potatoes with a fork in a separate bowl until smooth, then season with salt and pepper the same way.

12. 12

    On a serving plate, layer half of the mashed potato mixture in an even 1/4-inch-thick layer across the surface, like spreading frosting on a cake.

13. 13

    Spread the avocado mixture in an even layer on top of the potatoes, using a spatula to smooth it.

14. 14

    Drain shrimp in a fine-mesh strainer over a small bowl (discard the liquid), then arrange shrimp in a single layer on top of the avocado.

15. 15

    Top the shrimp with the remaining mashed potato mixture, smoothing it into a thin, even layer.

16. 16

    Cover the plate with plastic wrap and refrigerate for at least 10 minutes before serving, or up to 4 hours if prepared ahead.

Tools you’ll need

• medium pot
• colander
• small bowl
• large bowl
• fork
• cutting board
• chef's knife
• fine-mesh strainer
• spatula
• serving plate

More recipes like this

• 

  German Laugenstange (Pretzel Sticks)

  75 min

• 

  Ethiopian Beef Tibs Firfir

  25 min

• 

  Frittatina di Pasta

  25 min

• 

  Swedish Cinnamon Buns

  85 min