Also called Shrimp Chowder, Peruvian style. A unique dish that has many different ingredients, such Aji Panca, Queso Fresco and local shrimp, giving it the Peruvian flair, worth the try, very distinct and delicious. The perfect dish for a chilly night that could also be aphrodisiac, a great dish t celebrate Valentine’s Day. Even though the dish is prepared through out the coast of Peru, it is typically from the city of Arequipa in the southern coast region of Peru.
Yield 6
½ cup achiote oil
1 onion, chopped
4 garlic cloves ( I use 1 tablespoon roasted and pureed garlic)
1 Tablespoon aji panca paste
1 tablespoon tomato paste
1 teaspoon dried oregano
6 cups shrimp or fish stock
½ cup white rice
1 lb medium yellow potatoes, peeled and diced (about 6)
2 corn ears, cut in thick slices
2 lbs shrimp, peeled and cleaned
1 cup baby lima beans
1 cup queso fresco (or any white cheese) diced
1 ½ cups evaporated milk
Salt and pepper
1 tablespoon vegetable oil (or as needed)
6 eggs
Parsley sprigs to garnish
Heat the achiote oil in a saucepan over medium heat. Add onion, garlic, oregano, and saute until golden. Add tomato paste and continue cooking for 5 minutes, then add the shrimp stock, and bring to a boil, skimming the stock every few minutes. Turn the heat to medium low, add rice and simmer for 15 minutes.
Add potatoes and corn, and continue simmering until the potatoes are tender, then add the peeled shrimp. Cook for 3 minutes. Add milk, salt and pepper, and turn off the heat. Add cheese and lima beans.
Heat the tablespoon of oil in a skillet and fry the eggs, one y one, sunny side up.
In each plate put some shrimp with rice, one or two potatoes, cheese cubes, green peas, and the hot soup around this.
Top with a poached egg and garnish with parsley and 2 large shrimps. Serve immediately.
