Peruvian Spicy Shrimp Stew

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 ají amarillo peppers, seeded and finely chopped 2 ají amarillo peppers, seeded and finely chopped
• 2 tomatoes, peeled and diced 2 tomatoes, peeled and diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Stir in the ají amarillo peppers, diced tomatoes, ground cumin, and dried oregano. Cook for a few minutes until the tomatoes start to soften.
4. 4.
   Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
5. 5.
   Pour in the fish or vegetable broth and lime juice. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and let the stew simmer for about 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Peruvian Spicy Shrimp Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Shrimp — Make sure to use fresh shrimp for the best flavor and texture. If using frozen shrimp, thaw them completely before cooking to avoid a watery stew.

Tips & Tricks

• Adjust the spiciness of the stew by adding more or less ají amarillo peppers according to your preference.
• For an extra burst of flavor, marinate the shrimp in lime juice and garlic for 30 minutes before cooking.
• Serve the stew with a side of Peruvian corn and boiled potatoes for a traditional Peruvian meal.
• If you can't find fresh ají amarillo peppers, you can use ají amarillo paste or substitute with a combination of yellow bell peppers and a spicy chili pepper like habanero or serrano.

Serving advice

Serve the Peruvian Spicy Shrimp Stew in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to soak up the flavorful sauce. Provide lime wedges on the side for an extra tangy kick.

Presentation advice

Present the Peruvian Spicy Shrimp Stew in a vibrant and colorful bowl to showcase the beautiful yellow hue of the sauce. Sprinkle some chopped fresh cilantro on top for a pop of green. Serve it alongside a small dish of ají amarillo paste for those who want to add an extra kick of spiciness.