Peruvian Shrimp Chupe with Quinoa
This recipe feeds 4 people. Freeze leftovers or share with your family!
- 2 pounds of fresh or frozen shrimp
- 1/3 cup extra virgin olive oil
- 1 chopped red onion
- 3 smashed garlic cloves
- 2 tablespoons of tomato sauce
- 1 pinch of orégano
- 4 cups of water
- 4 cups of fish broth
- 1/4 cup of quinoa
- 2 corn cobs (could be fresh or frozen)
- ½ cup of peas
- 1/3 cup of fresh cheese
- 4 eggs
- 1 can of evaporated low fat milk
- 1 chopped garlic
- 1 turmeric capsule
- salt and pepper to taste
Preparation:In a pan with oil, stir fry the onion, garlic, oregano and tomato sauce for a few minutes. When it starts to soften add in the fish stock and bring to a boil. Add the corn, grain, peas, and quinoa and cook for a few minutes. Finally add the shrimp and cheese and let simmer for 5-10 minutes. Finally add the eggs and milk. Serve hot!
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