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KTLA - St. Patricks Day: Papas à la Huancaina with Shrimp


KTLA - St. Patricks Day: Papas à la Huancaina with Shrimp

Photo Mar 10, 10 20 50 AM.jpg

Time: 60 Mins Servings: 4

Brik Spin

Chef: Ricardo Zarate

Restaurant: Rosaline

Dish: Papas a la Huancaina


Huancaina Sauce

6 oz green bell pepper

1 oz jalapeño

4 oz red onion

4 cloves garlic, smashed

14 oz feta cheese

1½ cup whole milk

½ cup extra virgin olive oil

2 Tbls extra virgin olive oil

as needed salt & pepper

Salad Assembly

3 pieces butter lettuce

2 ea boiled mini potatoes

6 oz 16/20 prawns

4 ea kalamata olives, pitted

1 ea medium soft boiled egg

few sprigs cilantro, garnish


Huancaina Sauce

  • Preheat oven to 475⁰F

  • In a mixing bowl, add red onion, garlic, green pepper, jalapeno and toss in a pinch of oil. Place on a baking sheet and roast for 10 mins or till light brown color. Set aside and let it cool.

  • Take the roasted vegetables in a blender and add remaining ingredients Begin pureeing for 3 mins then slowly add the ½ cup olive oil. Check for seasoning.

  • Pour the sauce into a container and add the rest if the olive oil.


Grilled Prawns

  • Preheat grill on high heat (or sauté pan). Marinade the shrimp in some olive oil, lemon juice, salt & pepper.

  • Grill the shrimp about 2 mins per side. Set aside.


Salad Assembly

  • On a plate assemble the butter lettuce, sliced boiled potatoes, grilled prawns.

  • Drizzle the huancaina sauce on top of potatoes & prawns, kalamata olives, and soft boiled egg

  • Garnish with cilantro.


Bon Appétite & Enjoy