Peruvian Shrimp Chowder

By garciamoss

Ingredients

• 2 pounds cleaned raw shrimp, shells reserved
• 6 cups water
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 garlic clove, thinly sliced
• 1 tablespoon panca chili paste (substitute: tomato paste)
• 1 teaspoon yellow chili paste
• 1 cup fresh or frozen, peas
• 1 pound potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon sea salt
• 1 cup evaporated milk
• 1 teaspoon oregano
• 2 eggs, lightly beaten
• 1/2 cup crumbled queso fresco, or farmer’s cheese, for garnish
• 1 tablespoon cilantro, for garnish

Details

Servings 4
Adapted from hispanickitchen.com

Preparation

Step 1

Cover shells with water in saucepan. Bring to boil; simmer 15 minutes. Puree shells with cooking liquid; strain. Reserve 4 cups.

Heat oil in large pot over medium heat. Add onion and garlic; stir 2 minutes. Incorporate chili pastes. Reduce heat; stir until onion softens. Add shrimp stock to mixture; simmer. Cook peas, potato chunks, till tender. Add salt.

Stir in milk, oregano, and shrimp over low heat, 5 minutes. In a slow stream, add eggs to form ribbons. Garnish with queso fresco and cilantro; serve.

Make Shrimp Stock
* Let liquid thoroughly cool before blending. The steam can cause the top of the blender to explode.
* Strain mixture through a fine-mesh strainer into a bowl; solids can be discarded.
* Measure enough stock for 4 cups. If needed, add water to reach 4 cups.

Add Milk and Eggs
* Once you add the evaporated milk, keep the heat on low to avoid scalding.
* Add eggs in a steady stream. Do not break them directly into the pot.
* To make shreds, rapidly stir the egg clockwise for 1 minute. To form ribbons, gently stir clockwise for 1 minute.
* Turn off the heat once the eggs have been added to avoid overcooking or curdling.

Variation:
Crab and Yuca Soup: Poach 4 whole crabs in 1 gallon salted water with 1 chopped onion, 1 chopped leek, and 1 chopped celery stalk for 15 minutes. Strain; reserve crab stock. Clean crabs; save claws and meat. Cook 1 pound yucca in salted water; drain and reserve. In a pot, heat 2 tablespoons olive oil and sauté 1 chopped onion, ½ teaspoon minced garlic, and 1 teaspoon yellow chili paste; add 4 cups crab stock. When simmering, add crabmeat, 1 tablespoon huacatay (or basil) leaves, ½ cup evaporated milk, and yuca; cook on low for 5 minutes. Serve with 1 tablespoon minced chives for garnish.