Best Peruvian Shrimp And Corn Chowder Recipes
PERUVIAN SHRIMP-AND-CORN CHOWDER
Recipe Compliments of: Peter Vazquez, chef and co-owner, Mariso --- Received from the Crescent City Farmer's Market, New Orleans. I had a sample of this at the Market one day and decided to make a pot of it a couple of weeks ago (much to a few friends delight). They devoured the whole pot in one sitting.
Provided by Sherrybeth
Categories Chowders
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Directions.
- In a large pot, heat the oil over moderate heat.
- Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes.
- Remove with a slotted spoon.
- When the shrimp are cool enough to handle, peel them and set aside.
- Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot.
- Cover and bring to a boil.
- Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
- Add the cream and simmer for 10 minutes. Stir in the peeled shrimp and the remaining teaspoon of salt.
- Cook until the shrimp are just heated through, about 2 minutes.
PERUVIAN SHRIMP-AND-CORN CHOWDER
Steps:
- 1. In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside. 2. Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes. 3. Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.
PERUVIAN SHRIMP-AND-CORN CHOWDER
From myrecipes.com. Here's what the intro for this recipe says. In Peru, small streams wind their way from the mountains to the coast, and the delicious shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called chupe. Don't peel the shrimp before cooking them in Step 1: The shells will flavor the cooking oil, which in turn will flavor the soup. The corn is traditionally left on the cob, but if the prospect of eating it this way (it is messy) bothers you, use two cups of kernels instead.
Provided by lazyme
Categories Peruvian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, heat the oil over moderate heat.
- Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes.
- Remove with a slotted spoon.
- When the shrimp are cool enough to handle, peel them and set aside.
- Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot.
- Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot.
- Cover and bring to a boil.
- Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
- Add the cream and simmer for 10 minutes.
- Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using.
- Cook until the shrimp are just heated through, about 2 minutes.
Nutrition Facts : Calories 725.3, Fat 35.7, SaturatedFat 15.5, Cholesterol 224.8, Sodium 2457.3, Carbohydrate 84.9, Fiber 12.3, Sugar 15.5, Protein 26.6
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