CAUSA WITH SHRIMP AND AVOCADO
A causa is layered potato terrine that is popular in Peru. For this recipe, avocado and shrimp salads are stacked on a base of spicy mashed potatoes. Each layer is simple to make and, together, they add up to an impressive appetizer. You'll need a ring mold about 3 1/4 inches in diameter and about 2 inches in height to shape the causa. Many Peruvians improvise with clean cans of similar dimensions, removing both ends first. Use a soup or bean can, which tend to be a little less than 3 inches in diameter.
Provided by Madhur Jaffrey
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the potatoes: Heat oven to 400 degrees. Wash and prick the potatoes with a fork. Bake directly on the oven rack for 1 hour.
- Peel potatoes while still warm (hold with a fork, if necessary) and put the potatoes through a ricer 3 times.
- Put the mashed potatoes on a board and treat them like dough. Add the salt and knead it in. Add the amarillo paste and knead it in. Do the same with the lime juice and then the oil, incorporating them in slowly. Add the red chili and cilantro to give flecks of red and green. Knead some more and roll into a smooth cylinder, about 5 inches long and about 3 inches or less in diameter, depending on your mold. Wrap tightly in plastic wrap and refrigerate. This can be done several hours or even a day ahead of time.
- Make the shrimp salad: Pat the shrimp dry. Cut each shrimp in half, crosswise, and put in a bowl. Add the garlic, salt, cumin and cayenne. Mix well.
- Put oil in a medium frying pan and set on medium-high heat. When hot, add the shrimp. Stir and fry until they just turn opaque, about 3 minutes. Remove them to a clean bowl. Add the celery, lime juice, mayonnaise and cilantro. Mix well, taste for balance of flavors, and set aside.
- Make the avocado salad: Peel the avocado, remove the pit and cut it into 1/2-inch dice. Put in a bowl. Add the lime juice and mix well. Add the salt, pepper and mayonnaise. Mix well and set aside.
- Assemble the dish: Grease 4 ring molds or clean soup cans with butter. Cut the cylinder of refrigerated mashed potatoes, crosswise, into 4 parts (about 1 1/4-inch thick each) and make them about the same diameter as your mold. Make sure the edges are clean with no cracks. Drop a patty down each mold and tamp it down gently with the bottom of a glass.
- Divide the avocado salad into 4 parts and drop a part down on the top of the mashed potato in each mold, spreading it out evenly. Press down lightly with the glass again. Divide the shrimp salad into 4 parts and drop one part each neatly over the avocados, again, spreading it out evenly. Press down lightly. Lift off the mold or can, garnish with the cilantro sprigs and serve.
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Mereseini Tuitoga
[email protected]I'm not a huge fan of Peruvian food, but this causa was really good! The flavors were so unique and delicious. I will definitely be making this again.
Prince Mwanza
[email protected]This causa was a bit time-consuming to make, but it was totally worth it! The flavors are amazing, and the presentation is beautiful. I will definitely be making this again for special occasions.
Leonis Topalli
[email protected]I'm a vegetarian, so I omitted the shrimp from this causa. It was still delicious! I added some extra avocado and corn to make up for the lack of shrimp.
Mussiver Mukhtiar
[email protected]I used a food processor to make the potato filling. It turned out smooth and creamy. I would definitely recommend using a food processor if you have one.
Nazzmarian Kanu
[email protected]This causa was a bit too spicy for my taste. I think I would use less aji amarillo sauce next time.
rhonda Debose
[email protected]I made this causa for my family, and they loved it! Even my picky kids ate it all up. I will definitely be making this again.
Nweke Emmanuel
[email protected]I'm allergic to shrimp, so I used imitation crab meat instead. It worked out great! The crab meat had a similar flavor and texture to the shrimp.
Nhlanhla Rose
[email protected]I had some leftover chicken, so I added it to the potato filling. It turned out great! The chicken added a nice extra layer of flavor.
Tegan Summerfield
[email protected]This causa was a bit bland for my taste. I think I would add some more salt and pepper next time.
Patrick Mcsweeney
[email protected]I used frozen shrimp for this causa, and they turned out great! I just thawed them out before cooking them. The avocado was also a nice touch.
Lenka Hor√°kov√°
[email protected]I'm not a big fan of spicy food, but I really enjoyed the aji amarillo sauce in this causa. It had a nice kick, but it wasn't too overpowering.
double aa
[email protected]This causa was a bit more work than I expected, but it was totally worth it! The flavors are amazing, and the presentation is beautiful. I will definitely be making this again for special occasions.
Imad Goundouz
[email protected]I'm always looking for new and exciting Peruvian recipes, and this causa definitely fits the bill! The flavors are so unique and delicious. I will definitely be making this again.
Gilmar J√∫nior
[email protected]I made this causa for a potluck, and it was a huge hit! Everyone loved the flavors and the presentation. I will definitely be making this again.
Fanter Boy
[email protected]I love the combination of shrimp and avocado in this causa. It's so refreshing and flavorful. The potato filling is also very creamy and delicious.
Junaid Bataq
[email protected]This was my first time making causa, and it turned out great! The recipe was easy to follow, and the results were delicious. I will definitely be making this again.
Babar Malik
[email protected]I'm not a huge fan of seafood, but I really enjoyed the shrimp in this causa. They were cooked perfectly and had a great flavor. The avocado was also a nice touch.
kenneth joseph
[email protected]I've made this causa recipe several times now, and it's always a crowd-pleaser. The flavors are so bright and vibrant, and the presentation is always beautiful. I highly recommend this recipe!
Chukwu Emenike
[email protected]This causa recipe was a hit at my last dinner party! The shrimp and avocado were so fresh and flavorful, and the potato filling was creamy and delicious. I will definitely be making this again.