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Shrimp stew — cropped photograph of the dish

Peru

Shrimp stew

Shrimp stew

Shrimp stew

Locro where potato replaces squash and breaks down to thicken a broth flavored with shrimp and panca chili.

Locro where potato replaces squash and breaks down to thicken a broth flavored with shrimp and panca chili.

Locro where potato replaces squash and breaks down to thicken a broth flavored with shrimp and panca chili.

Préparation
15 min
Cuisson
20 min
Difficulté
Easy

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 3 tbspvegetable oil
  • 1 pcchopped red onion
  • 4 pcsfinely chopped garlic cloves
  • 1 tspground cumin
  • 4 tbsppanca chili paste
  • 50 clvegetable broth
  • 50 clshrimp broth
  • 300 gwhite potatoes, cut into 1 cm cubes
  • 1 sprigoregano
  • 40 pcsmedium shrimp, peeled and deveined
  • 1 tspchopped parsley
  • 400 gPeruvian-style white rice, for serving
  • to tastesalt
  • to tastepepper

Préparation

  1. Sauté the onion and garlic for 2 minutes over low heat in two-thirds of the oil.
  2. Add the cumin and chili paste, season with salt and pepper, and cook for 5 minutes.
  3. Add both broths, the potatoes, and the oregano, then simmer for 10 minutes.
  4. In another skillet, sauté the seasoned shrimp for 2 minutes in the remaining oil.
  5. Stir the shrimp and parsley into the stew, then serve with the rice.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.