Appetizer Main Dish

Garlic Poached Potatoes with Shrimp Aguachile

  • Ready Time: 40min
    No Reviews
  • Prep Time: 20min
    Cook Time: 20min
  • Potato Type: Yellow
    Cuisine: Mexican
  • Serves: 6
    Prep Method: Boiled
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Description

Recipe by: Potatoes USA

Yellow potatoes cooked in a fragrant broth of spices, citrus, and garlic, served cold along with refreshing citrus-marinated shrimp.

Ingredients

Aguachile

  • 1.5 pounds (608g) Shrimp, raw, peeled & deveined
  • 3 each Large Limes
  • ½ tablespoon (4g) Sea Salt
  • ½ cup (70g) Red Onion, thinly sliced
  • 1 tablespoon (15ml) White Vinegar
  • 1/3 cup (80ml) Lime Juice
  • 1 each (5g) Garlic Clove
  • 1 cup (30g) Cilantro (roughly half large bunch)
  • 1 each (10g) Serrano Chili (Jalapenos can be subbed)
  • 1 bunch (140g) Green Onions, roughly chopped
  • ¼ cup (60ml) Olive Oil

Poached Potatoes

  • 2 pounds (907g) Yellow Potatoes, peeled
  • As Needed Cold Water
  • 5 each (25g) Garlic Cloves
  • 1 teaspoon (5g) Turmeric
  • 1 each Medium Lemon, sliced
  • 1 tablespoon Sea Salt

Preparation
Prep Time: 20min | Cook Time: 20min

  1. To prepare the aguachile, slice the shrimp lengthwise and place them into a bowl. Squeeze the limes on top of the shrimp and add in the sea salt.  Allow the shrimp to marinate for about 20 minutes.
  2. In a separate bowl while the shrimp are marinating, combine the onions and enough cold water to cover, along with the vinegar. Allow them to sit just until the shrimp is done in the lime juice.
  3. In a blender, combine the 1/3 cup of lime juice, garlic, cilantro, serrano chili, green onions, and olive oil.  Puree until smooth.
  4. Drain the shrimp and the onions.  Pour the green chili puree over the shrimp and top with the onions. Additional garnishes can be cucumber, fresh corn, fresh cilantro, radish slices, etc.
  5. To prepare the potatoes, place them in a pot and cover with cold water, add the garlic, turmeric, lemon, and sea salt.  Bring to a boil over medium-high heat and reduce to a simmer. Cook the potatoes for about 20 minutes until they are tender.
  6. Drain the potatoes and allow them to cool, serve them alongside the aguachile. Enjoy!

Nutrition

Calories310
Fat10g
Sodium960mg
Cholesterol145
Vitamin C14mg
Carbohydrates38g
Fiber5g
Protein19g
Potassium316mg
Sugar2g

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