• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    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

    Write a Review