Peruvian Prawn Stew (Picante de Langostinos)
Picante de langostinos Say it: pee-KAHN-teh deh lahn-goh-STEE-nohs
Picante de langostinos is a Peruvian prawn stew built on the country's signature ají pastes. Large prawns simmer briefly in a bright, spicy tomato sauce with onion, garlic, ají panca and ají amarillo, while chunks of potato turn tender and soak up the heat. It is a lunchtime dish, served with plain rice to balance the sauce. The flavor is savory and gently fiery, with a fruity depth from the dried peppers and a fresh finish from cilantro.
Peruvian Prawn Stew (Picante de Langostinos)
Picante de langostinos
Pronounced pee-KAHN-teh deh lahn-goh-STEE-nohs
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
To serve
Method
Pat the prawns dry and season with half the salt and pepper. Heat the oil in a large pot or deep skillet over medium-high heat. Sear the prawns for about 1 minute per side, until pink outside but still slightly translucent inside, then transfer to a plate.
Lower the heat to medium. Add the onion and cook for 5-6 minutes, until soft and golden at the edges. Add the garlic and cook for 1 minute, until fragrant.
Stir in the ají panca and ají amarillo pastes and cook for 2-3 minutes, stirring constantly, until the paste darkens and smells nutty. Add the tomatoes and vinegar and cook for 5-6 minutes, until the tomatoes collapse and the sauce thickens.
Pour in the stock, add the potatoes and the remaining salt and pepper, and bring to a gentle simmer. Cover partly and cook for 12-15 minutes, until the potatoes are tender when pierced and the sauce has reduced slightly.
Return the prawns and any juices to the pot and simmer for 3-4 minutes, until the prawns are fully pink, curled and opaque. Taste and adjust the salt.
Stir in the cilantro and remove from the heat. Serve hot over the cooked white rice.
Regional variants
Some coastal cooks add a splash of dry white wine or a spoonful of evaporated milk for a richer sauce. Mixed seafood such as squid and mussels can replace part of the prawns, with the cooking time adjusted to the seafood used.
Cook's notes
- Do not overcook the prawns; add them at the end and remove the pot from the heat as soon as they are opaque.
- Ají pastes vary in heat, so taste the sauce after adding the first spoonful and adjust to your preference.
- If the sauce looks thin once the potatoes are tender, simmer it uncovered for 2-3 minutes before returning the prawns.
Serve with
Steamed white rice, lime wedges, and a cold Peruvian beer or chicha morada.
Make ahead and storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of stock, but avoid boiling so the prawns stay tender.
