Aji de Gallina, Peruvian Spicy, Creamy Chicken Stew (Gluten Free)

Aji de Gallina, a Peruvian Spicy, Creamy Chicken Stew served over rice has all the elements of the perfect comfort food. Tender chicken cooked in an easy cream sauce with a slight heat from yellow peppers, it is a dish you will make again and again.
Aji de Gallina, Peruvian Spicy Creamy Chicken Stew

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Chuleta de Puerco Encebollada, Pork Chops with Onions and Peruvian Peppers

 Chuleta de Puerco Encebollada- Peruvian-inspired, juicy pork chops cooked with onions and aji amarillo peppers for that perfect amount of spice.

Pork Chops with Onions

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Tropical Shrimp Salad Stuffed Avocado- Aguacate de Palta

South Florida meets Peru in a twist on Aguacate de Palta with this tropical shrimp salad stuffed avocado.

Tropical Shrimp Salad

Aguacate de Palta

Summer is winding down in South Florida (though you wouldn’t know it with the heat!) and this means the end of avocado and mango season. While the rest of the United States is eating squash, zuchinni and strawberries, we are feasting on more mangoes and avocados than any one person can eat. The only time of year better than mango and avocado season is that one day in January where the temperature goes under 70.

Tropical Shrimp Salad stuffed in fresh Florida avocado, what could be better? Click To Tweet

Unfortunetly summer is ending and we are coming up on the end of the season. In Peru they make a fabulous dish called Aguacate de Palta, which is basically a stuffed avocado. It can be stuffed with anything, chicken salad, tuna salad, but being that it is mango season and I’m living in Miami, I thought a tropical shrimp salad would be amazing inside an avocado.

Tropical Shrimp Salad

Tropical Shrimp Salad

The key to this recipe is the fresh ingredients. The shrimp alone are to die for. Even if you don’t have avocados and mangoes, make the shrimp and just eat them with a fork or put them on tacos. They are that good.

However, if you have access to mangoes and avocados, this is the ultimate in summer dishes. Fresh and light, with sweetness from the mango and tang of lime juice make it perfect. It is a simple dish with complex flavors.

Quality shrimp are crucial to this recipe. Always be sure your shrimp don’t have a fishy smell and clean them well. I would strongly suggest using wild shrimp if you have access to them. They have such a great flavor.

If your anything like me and just can’t get enough of mangos, try serving this 5 Minute Mango Sorbet from Perry’s Plate for dessert. It will pair perfectly with these stuffed avocados!

I hope you enjoy this end of summer recipe! Happy gluten free eating!

Tropical Shrimp Salad Stuffed Avocado

Tropical Shrimp Salad Stuffed Avocado
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    Shrimp Marinade
  • 1 orange, juiced
  • 1/2 lime, juiced
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • zest of half orange
  • zest of half lime
  • 1/2 teaspoon gluten free cajun seasoning
    Shrimp Salad
  • 1 pound clean and devained shrimp
  • 1 heaping Tablespoon Mayo
  • 1/4 cup chopped mango
  • 2 heaping Tablespoons chopped Cilantro
    Avocado
  • 2 Florida Avocados or 4 Haas

  1. Combine all marinade ingredients in a blender or food processor.
  2. Combine shrimp and marinade in ziploc. Marinade for 20 minutes.
  3. Cook shrimp in a non stick skillet until done, being careful not to overcook.
  4. Cut up shrimp and toss with mango, cilantro, and mayo. Add salt to taste.
  5. Put shrimp salad inside avocados and serve!

https://myglutenfreemiami.com/tropical-shrimp-salad/

Tacu Tacu, Peruvian Style Leftover Beans and Rice

Lomo a la Pobre con Tacu Tacu, the best leftovers you have ever had!Tacu TacuThis post may contain affiliate links. Use of these links supports My Gluten Free Miami at no cost to you. Thanks for your support!

I understand, and I have the answer.

Red Beans and Rice
We’ve all been there. You just made an awesome dinner, such as my Louisiana Style Red Beans and Rice, you eat till your stuffed and then you have just a little bit leftover. Now, I have no issues eating leftovers, but I have more than one friend whose husband will not eat leftovers. Talk about frustrating.

No worries, Peruvian’s have figured out a way to solve this leftover beans and rice problem.

Tacu Tacu is the answer.

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Peruvian Causa, Spicy Mashed Potatoes

Peruvian Causa, Spicy Mashed Potatoes with Lime Juice, filled with your choice of salad or veggies. The perfect meal!CausaMainThis post contains affiliate links. Purchases through these links support My Gluten Free Miami at no cost to you. Thank you!

Peruvian Causa, Spicy Mashed Potatoes

One of my absolute favorite Peruvian dishes is Causa. Causa is super simple to make and has so many uses. Causa itself refers to the spicy mashed potatoes that are seasoned with aji amarillo and lime. It can be filled with chicken salad, tuna salad, avocado, shrimp salad, ceviche or really anything you like! Traditionally it has a bit of mayonnaise on top to counteract the spiciness, and in true Peruvian style, a hard boiled egg.

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