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Peruvian Shrimp Chowder

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Peruvian Shrimp Chowder

Recipes

October 15, 2020

Chef Evette Rios shares her favorite Latin dishes with Wendy.

Chupe de Camaroes (Peruvian Shrimp Chowder)

INGREDIENTS

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

DIRECTIONS

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

INGREDIENTS

6 ripe plantains whole

1-2 tbs melted butter or oil use as little as you want

6 thick slices of mozzarella

CHIMICHURRI INGREDIENTS

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

DIRECTIONS

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

CHIMICHURRI DIRECTIONS

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.

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