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 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup tomato puree 1 cup tomato puree
• 2 cups fish or vegetable broth 2 cups fish or vegetable broth
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 cup frozen peas 1 cup frozen peas
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 28g
• Fiber: 4g
• 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 the onion is translucent.
3. 3.
   Stir in the aji amarillo paste, ground cumin, and paprika, and cook for an additional minute to release the flavors.
4. 4.
   Add the tomato puree and cook for 2-3 minutes, stirring occasionally.
5. 5.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
6. 6.
   Add the diced potatoes and cook until they are tender, approximately 10-15 minutes.
7. 7.
   Stir in the shrimp and frozen peas, and cook for an additional 5 minutes or until the shrimp are pink and cooked through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Peruvian Spicy Shrimp Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp as they can become rubbery. Cook them just until they turn pink and are no longer translucent in the center.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of aji amarillo paste.
• Serve the stew with a side of steamed rice or crusty bread to soak up the flavorful sauce.
• For an extra burst of freshness, squeeze some lime juice over the stew before serving.
• Feel free to add other vegetables such as bell peppers or carrots for added color and flavor.
• If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of chili paste.

Serving advice

Serve the Peruvian Spicy Shrimp Stew in deep bowls, allowing the vibrant colors of the stew to shine. Garnish with fresh cilantro for a pop of freshness and serve with a side of steamed rice or crusty bread.

Presentation advice

To enhance the presentation, arrange a few whole cooked shrimp on top of the stew and sprinkle some additional chopped cilantro. Serve the stew with a side of colorful Peruvian corn or a small salad for an eye-catching and appetizing presentation.