Chef Evette Rios shares her favorite Latin dishes with Wendy.
Chupe de Camaroes (Peruvian Shrimp Chowder)
1 pound Shrimps peeled (heads and shells reserved)
5 cups Water
1/3 cup Flour
1/3 cup Butter
ó Yellow Onion diced
1 Red Bell Pepper
2 cloves Garlic minced
1 tbsp Tomato Paste
1 Ear Corn cut into 2” segments
1 Medium Potato diced
1 cup Green Peas
1 cup Heavy Cream
1 tsp Dried Oregano
Salt and Powdered Cayenne to taste
Chopped parsley for garnish
PREP TIME: 30 MINUTES
COOK TIME: 1 HOUR
1. Combine shrimps heads and shells with two cups of water and half a teaspoon of salt in a pot. Bring to a boil and simmer over medium heat for 15 minutes. Strain out the shells and discard.
2. Heat butter in a pan.
3. Add onions, bell peppers, and garlic. Sweat until onions turn slightly translucent.
4. Add tomato paste and roast for 1-2 minutes.
5. Sprinkle in flour and roast for another minute.
6. Stir in 3 cups water, shrimp stock, and oregano. Bring to a boil.
7. Add corn, potatoes, and peas. Simmer for 15 minutes or until potatoes are tender.
8. Add shrimp.
9. Add heavy cream and bring back to a boil and simmer for another 2 minutes.
10. Season with salt and powdered cayenne to taste.
PLANTAINS FILLED WITH CHEESE & CHIMICHURRI SAUCE
6 ripe plantains whole
1-2 tbs melted butter or oil use as little as you want
6 thick slices of mozzarella
1/2 cup olive oil
4 cloves garlic, chopped
3 tablespoons white wine vinegar
1/2 teaspoon salt, or to taste
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 cup fresh oregano leaves
1 bunch flat-leaf Italian parsley, stems removed
1. Pre-heat oven to 400 F
2. Peel the plantains, place them on a baking sheet and rub them with butter or oil.
3. Bake the plantains for 30 minutes, then turn each one and bake for another 15-20
minutes or until golden on both sides.
4. Remove the plantains from the oven, made a horizontal slit in the middle of each plantain, and stuff them with the cheese slices.
5. Once the cheese has melted serve immediately, with or without hot sauce.
PREP TIME: 5 MINUTES
COOK” TIME: 45 HOURS
1. Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
2. Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.