Best 2 Causa With Shrimp And Avocado Recipes

In the realm of Peruvian cuisine, Causa stands as a culinary masterpiece, embodying the vibrant flavors and diverse textures that have made Peruvian food renowned worldwide. This layered potato dish, often served chilled, boasts a rich history dating back to pre-Columbian times. Causa, meaning "sustenance" in Quechua, the ancient language of the Incas, has evolved over time to encompass a variety of regional variations, each boasting its own unique charm.

From the classic Causa rellena, a layered delight filled with succulent shrimp, to the Causa con pollo, featuring tender chicken, and the Causa vegetariana, a vegetarian symphony of flavors, this article delves into the depths of Causa's culinary artistry. Each recipe unfolds a culinary journey, guiding you through the steps of creating this Peruvian treasure. With detailed instructions, ingredient lists, and captivating imagery, these recipes will empower you to recreate this iconic dish and savor the authentic taste of Peru in your own kitchen.

Let's cook with our recipes!

SHRIMP CUPS WITH CHUNKY AVOCADO SALSA RECIPE BY TASTY

Shrimp Cups With Chunky Avocado Salsa Recipe by Tasty image

Here's what you need: flour tortillas, butter, shrimp, salt, pepper, cumin, paprika, chili powder, cayenne pepper, garlic, lime juice, avocados, tomato, medium red onion, jalapeño, lime juice, fresh cilantro, salt, pepper, sour cream

Provided by Claire Nolan

Categories Appetizers

Yield 12 servings

Number Of Ingredients 20

Ingredients

6 flour tortillas
2 tablespoons butter, melted
1 lb shrimp
½ teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper
2 cloves garlic, minced
1 tablespoon lime juice
2 avocados, diced
1 tomato, large, diced
1 medium red onion, diced
¼ cup jalapeño, diced
2 tablespoons lime juice
¼ cup fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper
sour cream, as garnish

Steps:

Preheat oven to 375˚F (190˚C).
Butter each side of the tortillas and cut into even quarters, making 24 pieces.
Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
Bake for 10-12 minutes or until crisp.
In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.
Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
Serve with lime wedges.
Enjoy!

Nutrition Facts : Calories 172 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 1 gram

POTATO CAUSA FILLED WITH AVOCADO AND SHRIMP

Potato Causa Filled With Avocado and Shrimp image

This recipe is adapted from yanuq.com. They suggest serving with a light drizzle of passion fruit syrup.

Provided by realbirdlady

Categories Potato

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 14

Ingredients

4 1/2 lbs potatoes, peeled (yellow, if possible)
salt
1/4 cup lime juice (to taste)
1/2 cup vegetable oil
1/2 cup chili, finely chopped (yellow aji)
salt
pepper
1/2 cup mayonnaise
2 avocados, peeled, pitted and sliced
2 tablespoons lemon juice
30 shrimp, headed, cooked, peeled, seasoned with salt and pepper
2 tablespoons seafood cocktail sauce
4 ounces white cheese, diced
lettuce

Steps:

Cook potatoes in boiling salted water until tender. While still hot, force potatoes through a strainer or ricer.
Combine with salt, lime juice, oil and aji. Knead until mixture is soft. Add salt and pepper to taste.
Combine shrimp tails with cocktail sauce, to coat lightly.
Line a rectangular serving dish (or individual ramekins) with plastic film and cover the bottom evenly with half of the potato mixture.
Spread mayonnaise on top evenly.
Cover with avocado slices.
Season with salt and drops of lemon juice on top.
Cover with remaining potato mixture and press lightly.
Chill.
To serve, invert onto a platter and decorate with avocado slices, shrimp, cheese and lettuce.

Nutrition Facts : Calories 557.2, Fat 27.9, SaturatedFat 4.2, Cholesterol 167.4, Sodium 391.8, Carbohydrate 55.3, Fiber 9.7, Sugar 3.7, Protein 24.5

Tips:

Prep your potatoes ahead of time: You can boil the potatoes up to 2 days before making the causa. Just be sure to store them in the refrigerator until you're ready to use them.
Use a potato ricer for smooth causa: A potato ricer will help you get the smoothest, most consistent texture for your causa. If you don't have a potato ricer, you can use a food processor, but be careful not to over-process the potatoes, or they will become gummy.
Season the potato mixture well: The potato mixture is the base of the causa, so it's important to season it well. Use a combination of salt, pepper, and garlic powder, and add additional spices to taste. You can also add chopped herbs, such as cilantro or parsley.
Don't overfill the causa rings or molds: The causa mixture should be about 1-inch thick in the rings or molds. If you overfill them, the causa will be difficult to unmold and may fall apart.
Chill the causa before serving: The causa needs to be chilled for at least 30 minutes before serving. This will help it set and make it easier to slice.

Conclusion:

Causa is a delicious and versatile Peruvian dish that can be enjoyed as an appetizer, main course, or side dish. With its vibrant colors and unique flavors, causa is sure to impress your guests. So next time you're looking for a new and exciting dish to try, give causa a try. You won't be disappointed!