Friday, March 26, 2010

Peruvian Recipe Chupe de Camarones, tips for cooking, delicious!!


Learn how to cook: Peruvian Recipe Shrimp Stew. (Chupe de Camarones)
Peruvian Recipe Chupe de Camarones, tips for cooking, delicious!!

  • 1/4 cup vegetable oil
  • 2 medium tomatoes, peeled and chopped
  • salt, freshly ground pepper
  • 2 pounds jumbo shrimp
  • 1-1/2 pounds peas, shelled, or use one (10-ounce) package frozen peas, thawed
  • 2 tablespoons finely chopped fresh green coriander (cilantro), or use parsley, preferably fat Italian
  • 2 medium onions, finely chopped
  • 1 or 2 fresh hot red or green peppers, seeded and chopped
  • 3-1/2 quarts fish stock, or half clam juice, half water
  • 1/2 cup rice
  • 2 ears corn, each cut into 3 slices
  • 2 cloves garlic, chopped
  • 1/2 teaspoon oregano
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 3 large potatoes, peeled and halved
  • 1 cup light cream


  • Heat the oil in a large saucepan and saute the onions and garlic until the onions are softened. Add the tomatoes, hot peppers, oregano, salt and pepper to taste, and cook for a few minutes, stirring to mix well. Add the fish stock and the diced potatoes. Peel the shrimp and add the shells to the saucepan. Set the shrimp aside. Bring to a boil, reduce the heat, and simmer gently, covered, for about 30 minutes. Strain through a sieve, pressing down on the solids to extract all the juices. Rinse out the saucepan and return the broth to it.

  • Add the rice, halved potatoes, and peas, cover, and simmer until the potatoes are tender, about 20 minutes. Add the corn and the shrimp and cook for 5 minutes longer. Break the eggs into the soup, one at a time, stirring, so that the eggs coagulate in strips. Pour in the cream and cook just long enough to heat through. Pour into a warmed soup tureen and sprinkle with the coriander or parsley. Ideally this is served in large, deep, old-fashioned rimmed soup plates. Serve in large bowls holding about 2 cups.

Friday, March 19, 2010

Causa Rellena: Peruvian Recipe... Delicious!!!


  • 2 pounds of yellow potatoes
  • 1 cup minced yellow ají (Peruvian chili pepper)
  • 1 lemon
  • 1 teaspoon salt
  • 1 large cooked skinless chicken breast [5-6 ounces]
  • 1 small chopped onion
  • 1 cup low calorie mayonnaise
  • Lettuce leaves, olives, parsley for decoration

1. Peel, cook and mash the potatoes.

2. Mix the potatoes with the peppers, salt and juice from half a lemon.

3. Knead until it forms a well mixed paste. If the potatoes don’t stick together well, add a trickle
of oil and continue kneading until it sticks.

4. In a separate container, season the onion with salt and juice from half a lemon.

5. Then shred the chicken and mix it with half the mayonnaise.

6. Separate the potato and chili mixture into portions and add the chicken on top of each portion.

7. The dish can also be made with multiple layers of the potato mixture with the chicken in the
middle, forming a sandwich of chicken inside two layers of potato.

8. Decorate the portions with the rest of the mayonnaise, lettuce, olives and parsley.

Wednesday, March 17, 2010

Arroz con Leche (Rice with Milk) Recipe: Peruvian Dessert

Rice Pudding:


  • 1 cup of rice
  • 2 cups of milk( you may use condensed and evaporated milk as well it makes it much more richer)
  • 2 cups of water
  • clove( to taste, I like mine without the clove but my husband has to have clove)
  • 2 cinnamon sticks
  • 1 teaspoon of vanilla
  • 1 cup of sugar
  • A handful of raisins

  • Place rice, water cincamon and clove into a big pot and soak( you don't have to soak, but it's better if you pre-soak the rice about 30 minutes to an hour)
  • Then place on stove and bring to a boil, then reduce heat to simmering
  • Add milk, stir often to prevent sticking
  • Add vanilla and sugar, cook about 15 minutes or until rice is tender.
  • Sprinkle raisins and cinnamon on top when serving

Friday, March 5, 2010

Peruvian Recipes: Steamed Fish Peruvian Style (Sudado de Pescado)


  • 2 tablespoons corn oil
  • 1 large onion, sliced (1 cup)
  • 2 garlic cloves, chopped fine
  • 2 medium tomatoes, sliced (1 cup)
  • 1/4 teaspoon paprika
  • 1 teaspoon salt (to taste)
  • 1 1/2 lbs flounder fillets or cod fish fillets or red snapper fillets or other white fish fillets
  • 1/2 cup dry white wine
  • 10 sprigs fresh parsley, leaves only, chopped


1. Heat the oil in a large skillet over low heat.

2. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.

3. Cover the mixture completely with the fish fillets.

4. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish.

5. Garnish with the parsley.

6. Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yucca, or hot white rice.

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