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Peruvian Shrimp and Potato Chowder

von
S
Sophie

A delightful twist on the traditional Peruvian shrimp chowder, combining rich flavors and a creamy texture.

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Vorbereitungszeit (Min) 30 min
Garzeit (Min) 30 min
Schwierigkeitsgrad
Peruvian Shrimp and Potato Chowder

Zutaten

4 Portionen
|
  • 0.23 kgs
    Shrimp fresh oder Prawns
  • 4 cup
    Water oder Fish stock
  • 2 tbsp
    Olive oil extra virgin oder Vegetable oil
  • 1 whole
    Red onion medium oder Yellow onion
  • 2 clove
    Garlic clove fresh oder Garlic paste
  • 1/2 cup
    Peas frozen oder Fresh peas
  • 1/4 cup
    Long-grain white rice oder Basmati rice
  • 2 whole
    Russet potato large oder Golden potato
  • 1 tsp
    Salt oder Sea salt
  • 1/2 cup
    Queso fresco crumbled oder Feta cheese
  • 1 cup
    Evaporated milk oder Cream
  • 1 tsp
    Oregano fresh oder Dried oregano
  • 2 whole
    Eggs large oder Duck eggs

Anleitung

1

Prepare the shrimp

Prepare the shrimp by removing their heads and shells, reserving the shrimp in the refrigerator.

Use the freshest shrimp you can find for the best flavor.

Benötigte Zutaten für diesen Schritt

shrimp
2

Make the shrimp stock

Place the shrimp heads and shells in a saucepan, cover with water, and bring to a boil. Simmer for 15 minutes.

Simmering the shells extracts maximum flavor for the broth.

Benötigte Zutaten für diesen Schritt

shrimp water
3

Sauté the aromatics

Heat olive oil in a large casserole dish over medium heat. Add chopped onion and minced garlic, cooking until softened.

Stir frequently to prevent the garlic from burning.

Benötigte Zutaten für diesen Schritt

olive oil red onion garlic clove
4

Strain the stock

Strain the shrimp stock through a fine-mesh strainer into a bowl, discarding the solids.

Press the solids with a spoon to extract all the liquid.

Benötigte Zutaten für diesen Schritt

water
5

Combine stock and aromatics

Add the shrimp stock to the casserole dish with the sautéed aromatics. Bring to a boil.

Ensure the stock is well mixed with the aromatics for a flavorful base.

Benötigte Zutaten für diesen Schritt

water
6

Cook the vegetables and rice

Add peas, rice, and diced potatoes to the boiling stock. Simmer until the potatoes and rice are tender.

Cut the potatoes into uniform pieces for even cooking.

Benötigte Zutaten für diesen Schritt

peas long-grain white rice russet potato
7

Add shrimp and cheese

Stir in the shrimp and queso fresco, cooking until the shrimp turn pink.

Avoid overcooking the shrimp to keep them tender.

Benötigte Zutaten für diesen Schritt

shrimp queso fresco
8

Add milk and herbs

Pour in the evaporated milk and sprinkle with oregano. Stir gently.

Adding the milk at the end prevents curdling.

Benötigte Zutaten für diesen Schritt

evaporated milk oregano
9

Poach the eggs

Crack the eggs into the simmering soup, spacing them apart. Cook until the eggs are set.

For a different texture, beat the eggs before adding them to the soup.

Benötigte Zutaten für diesen Schritt

eggs
10

Serve the chowder

Serve the chowder hot, garnished with additional oregano if desired.

Pair with crusty bread for a complete meal.

Nährwertangaben (100g)

Kalorien 120 kcal
Fett 5.2 g
  • Gesättigte Fettsäuren: 1.2 g
Kohlenhydrate 12.5 g
Ballaststoffe 1.5 g
Zucker 1 g
Eiweiß 8 g

Mehr über dieses Rezept erfahren

📝

Über dieses Rezept

Discover the rich and creamy Peruvian Shrimp and Potato Chowder, a comforting dish perfect for any season. This recipe combines succulent shrimp, hearty potatoes, and a blend of spices to create a flavorful and satisfying meal. Ideal for family dinners or gatherings, this chowder is easy to prepare and sure to impress.
💪

Warum dieses Rezept gut für dich ist

This chowder is packed with protein from the shrimp and eggs, and the potatoes provide a good source of carbohydrates for energy. The use of fresh herbs and spices enhances the flavor without adding unnecessary calories, making it a wholesome and nutritious choice.
💡

Tipps & Tricks

For an even richer flavor, use homemade shrimp stock instead of water. When adding the eggs, ensure the soup is gently simmering to cook them perfectly without breaking. Serve with a side of crusty bread to soak up the delicious broth.
🔄

Rezeptvarianten

You can substitute the shrimp with other seafood like scallops or fish chunks for a different take. For a vegetarian version, replace the shrimp with mushrooms and use vegetable stock. Adjust the spices to your preference for a milder or spicier chowder.
🗄️

Aufbewahrung

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or milk to maintain the creamy consistency.
📚

Rezeptgeschichte

Chupe de Camarones is a traditional Peruvian dish with roots in the Arequipa region. It showcases the country's rich culinary heritage, blending indigenous ingredients with Spanish influences. This modern adaptation retains the essence of the original while offering a simplified preparation.
🥗

Nährwertangaben

This chowder is a balanced meal, providing protein from the shrimp and eggs, carbohydrates from the potatoes and rice, and essential vitamins and minerals from the vegetables and herbs.
🍽️

Kombinationsvorschläge

Pair this chowder with a crisp white wine or a refreshing glass of iced tea. A simple green salad or steamed vegetables complements the dish beautifully.

Tags

seafood chowder comfort food soup easy recipe

Rezeptkategorien

Küche

other mexican

Mahlzeitart

dinner lunch

Gang

main course soup

Zubereitungsarten

sautéing boiling poaching

Anlässe

weeknight dinner family gathering other

Ernährungsformen

gluten-free low-sugar low-carb keto pescatarian halal

Allergene

milk eggs fish

Jahreszeiten

winter fall all-season

Schwierigkeitsgrad

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