Preparation

peel the shrimp separating the tails. In a frying pan, fry the garlic cloves, the chopped tomato, the chopped onion lengthwise and the huacatay. Remove the corals from the heads of the shrimp and add them to the dressing with the tails and chicha de jora. add parsley, cilantro and salt to taste. Serve with boiled potatoes and garnish with rocoto slices.

Ingredients

  • 20 shrimp
  • 3 garlic cloves
  • 2 tomatoes
  • 1 onion
  • 1 glass of chicha de jora
  • 1 sprig of huacatay
  • coriander
  • parsley
  • Salt