Latin Fusion

Grilled Shrimp with Andean Potatoes

Camarones a la Parrilla con Papa a la Huancaína

Not your basic coleslaw, the light Salvadorian curtido provides a sour taste to the savory shrimp. A side dish of Peruvian-style potatoes is topped with a spoonful of Mexican pico de gallo to complete the Pan-Latino experience.

Serves 4

Prep time: 35 min.

Total time: 20 min.


1 bag (1 lb.) GOYA® Frozen Yellow Potatoes

12 GOYA® Soda Crackers

2 pkg. (10 oz. each) GOYA® Queso Blanco, cubed

1 can (12 oz.) GOYA® Evaporated Milk

2 tbsp. GOYA® Yellow Hot Pepper Paste

1 packet GOYA® Sazón without Annatto

1 packet GOYA® Sazón with Saffron

1 lb. shrimp (about 16-20 pieces)

1 packet GOYA® Sazón with Coriander and Annatto

1 tbsp. GOYA® Extra Virgin Olive Oil

2 tbsp. GOYA® Pico de Gallo

1½ cups GOYA® Curtido


1. Cook potatoes in boiling water according to package directions; set aside.
2. Add soda crackers, cheese cubes, evaporated milk, yellow pepper paste, and both packets of sazón to bowl of food processor. Puree until smooth, about 1 minute; set aside.
3. Season shrimp with sazón. Thread evenly among 6 pre-soaked small bamboo skewers.
4. Heat oil in a medium skillet over medium-high heat. Add the shrimp skewers and cook, turning once, until pink and opaque, about 3 minutes.
5. Meanwhile, using a 2 inch diameter round cookie cutter, cut potatoes into circles; slice horizontally into ¼ inch rounds. Place one potato circle in bottom of cutter; spoon in 2 tbsp. cheese mixture; repeat layering one more time. Carefully remove cutter. Repeat with remaining potato rounds and cheese mixture. Divide potato stacks evenly among six serving plates; top each with 1 tsp. pico de gallo. Divide curtido evenly alongside potato stacks; top with shrimp skewers.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.