CHUPE (PERUVIAN SHRIMP CHOWDER)
Chupe is a traditional Peruvian chowder made from zapallo and seafood. Zapallo is a very large, pumpkin-like squash; however, it is brighter and sweeter than a regular pumpkin. Because it is not widely available I've substituted a butternut squash which comes close in sweetness and texture. Some recipes call for cream cheese but I prefer feta, as it balances out the sweetness of the squash very nicely.
Provided by Elise Roedenbeck
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
- Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
- Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 37.9 g, Cholesterol 126.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 21.1 g, SaturatedFat 8.1 g, Sodium 1328.3 mg, Sugar 9.2 g
EASY PERUVIAN SHRIMP RECIPE - (4/5)
Provided by rbotzl01
Number Of Ingredients 10
Steps:
- 1. In a small mixing bowl, add the white wine (or chicken or veggie stock), lime juice, cumin, paprika, salt, and black pepper, and whisk together until combined. Set aside. 2. In a large sauté pan, heat olive oil over medium-high heat. Add shrimp and garlic, and sauté for 4-5 minutes, stirring occasionally, until the shrimp are cooked through and pink (and no longer gray). Transfer the shrimp and garlic to a separate plate, and set aside. 3. Return the sauté pan to the stove over medium-high heat. Add in the white wine sauce, and cook for 1 minute, stirring occasionally. (If you want a thicker sauce, you can let it boil down for an extra 2-3 minutes more.) Carefully add in the shrimp, and stir until they are evenly coated with the sauce. 4. Remove from the heat and serve immediately, garnished with fresh cilantro.
PERUVIAN FISH AND SHRIMP CEVICHE
Provided by Food Network
Categories appetizer
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds and cool in ice water and drain. Combine with fish and toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes up to 2 hours.
- Add juices and refrigerate 1 hour. Finish with cilantro and corn, check seasoning and serve in a martini glass.
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