The best Peruvian shrimp comes from the rivers in Arequipa. They are a fresh water species and very much appreciated for their size and flavor. Do not confuse them with langoustines, which are found in the ocean. In this dish, they are sauteed in a tomato-based sofrito and served along side fluffy white rice.
Morena Cuadra and Morena Escardó are avid foodies, travelers, and readers. A mother-daughter team, the duo blogs at Peru Delights. Mom Morena Cuadra is a journalist, a trained chef, and a wine expert, and daughter Morena has a special interest in holistic, vegetarian nutrition.
