The Peruvian Kitchen: Peruvian Cookbook for Beginners by Carla Hale

Author:Carla Hale [Hale, Carla]
Language: eng
Format: epub
Published: 2018-05-29T05:00:00+00:00

Peruvian Clam Chowder

This is a popular and thick soup that is packed full of shrimp and crab, to make a dish that every seafood lover with love.

Makes: 6 servings

Total Prep Time: 1 hour

Ingredients:

• 2 pounds of shrimp, heads and shells separated

• 4 cups of water

• 2 Tbsp. of extra virgin olive oil

• ½ of a red onion, chopped

• 1 clove of garlic, chopped

• 1 Tbsp. of aji panca chili paste

• 1 tsp. of aji Amarillo chili paste

• 1 cup of peas

• ¼ cup of long grain white rice

• 1 ear of corn, cut into chunks

• 1 pound of potato, peeled and cut into small chunks

• 1 tsp. of salt

• ¼ to ½ cup of queso fresco, chopped

• 1 cup of evaporated milk

• 1 Tbsp. of oregano, chopped

• 3 eggs, beaten

Directions:

1. Place the heads and shells of the shrimp into a saucepan. Add the water and cover. Allow to come to a boil. Lower the heat to low. Cook for 15 minutes.

2. In a casserole dish set over medium heat, add in the olive oil. Add in the chopped red onion and chopped garlic. Stir well to mix. Cook for 2 minutes.

3. Add in the aji panca chili paste and the aji Amarillo paste. Stir well to mix. Lower the heat to low and cook for 10 minutes or until the onion is soft.

4. Strain the shrimp and place into serving bowls. Add 4 cups of the shrimp broth into the pan with the onion mix. Add in the peas, white rice and corn. Stir well to incorporate. Lower the heat to low and cook for 10 minutes.

5. Add in the potato chunks and dash of salt. Continue to cook for an additional 10 minutes.

6. Add in the cooked shrimp and chopped queso. Stir well to mix. Cook for 4 minutes or until the shrimp is cooked through.

7. Add in the evaporated milk and chopped oregano. Stir well to incorporate.

8. Crack the eggs into the soup and allow to cook for 5 minutes or until the eggs are set.

9. Remove from heat and serve immediately.

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