Peruvian Potatoes With Cheese And Peanut Sauce (Ocopa a l'Arequipena)

• 1 lb. medium-sized shrimp, shelled, deveined, and cooked
• 3 tbsp. vegetable oil
• 1/2 lb. mild Cheddar cheese, grated
• 1 cup skinned peanuts, ground
• 1 cup minced onions
• 2 tsp. minced garlic
• 1 OR
• more yellow chili peppers, seeded and minced
• 1/4 tsp. oregano
• 1 tsp. salt
• Milk
• Ground soda crackers if needed
• 10 soft lettuce leaves
• 10 hot boiled potatoes, peeled
• 10 hard-cooked eggs, peeled and halved
• 10 OR
• more black olives

1. Put all but a few cooked shrimp in a blender or food processor, setting the remainder aside for a garnish.
2. Blend or process until shrimp become pastelike.
3. Pour in oil; blend briefly.
4. Add the cheese, peanuts, onions, garlic, chili pepper, oregano, and salt.
5. Blend and puree ingredients until a thick sauce (the consistency of peanut butter) results.
6. If sauce is too thick, thin out with small additions of milk.
7. If sauce is too thin, thicken with small additions of ground soda crackers.
8. Sauce may be served warm or at room temperature.
9. Place lettuce leaves on 10 dinner plates.
10. Set hot potatoes on top of the lettuce.
11. Surround with eggs and olives.
12. Pour 1/2 cup sauce over each serving, garnishing with the reserved shrimp.

shrimp, vegetable oil, cheddar cheese, peanuts, onions, garlic, or, yellow chili peppers, oregano, salt, milk, ground soda crackers, potatoes, eggs, or, black olives

Taken from www.foodgeeks.com/recipes/20256 (may not work)