Peruvian Shrimp & Corncob Stew

A light soup, shrimp is simmered in white wine, garlic, and tomato then topped with grilled corn and oregano for an authentic Chupe de Camarones.
 


Ingredients
5
ears of corn
2
pounds
unpeeled medium shrimp
1
cup
dry white wine
4
cups
water
1
Vidalia onion, finely chopped
1
teaspoon
oregano
1
bay leaf
2
cloves of garlic, mashed
2
teaspoons
butter
1
can
evaporated milk
1/2
can
tomato paste
1/4
cup
Fino sherry or other neutral variety
2
tablespoons
white flour
*
coarse salt and pepper
*
Olive Oil
Directions
Shuck corn and brush with olive oil, salt and pepper.
Grill for 8 – 12 minutes.
Set one cob aside for garnishing. Cut kernels off the remaining 4 and reserve the cobs.
Peel and devein 2 pounds of shrimp. Cover, chill and reserve the shells.
In a stockpot on medium-high, heat olive oil, shrimp shells, onion and garlic for 5 minutes or until the shells turn pink.
Add corncobs, bay leaf, oregano, white wine and water. Bring to a boil.
Reduce heat and simmer for 30 minutes.
Drain the shrimp stock over a bowl and discard the solids.
In a skillet, heat butter, corn kernels and tomato paste for 2 minutes on medium high.
Whisk sherry and flour in a separate bowl and add the corn mix, stirring frequently for 1 minute.
Add shrimp stock and season with salt and pepper, simmering for 5 minutes or until soup begins to thicken, stirring often.
Add raw shrimp and cook for 3 minutes.
Pour in evaporated milk, stir and serve immediately.

The base number of servings for this recipe is 4
OK

Categories 

Family-friendlySoup

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