Newsletter Recipes
Peruvian Shrimp Chowder
Ingredients
Peruvian Shrimp Chowder
Ingredients
- 1 pound peeled raw shrimp, roughly chopped
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 bunch green onions (about 6), whites and green tops thinly sliced (green onions, also called scallions, pack significantly more phytonutrient content than regular onions)
- 3 cloves minced garlic (mince the garlic first and let it sit for ten minutes before cooking to maximize its cancer fighting properties)
- 1 or 2 jalapeño chiles, seeded and minced
- 1/4 cup tomato paste (tomato paste is loaded with phytonutrients -- it's really good for you. I find that if I buy it in a jar rather than a can it is easier to store and I don't have to worry about BPAs)
- 2 teaspoons ground cumin
- 2/3 cup quinoa, rinsed and drained
- 6 cups Vegetable Broth (I use Trader Joe’s low sodium. This chowder does well with a richer broth so I tend to buy it rather than make it at home for this recipe). I used one box of vegetable broth and one cup of water.
- 1 1/2 cups corn kernels or 1 cup of corn and ½ cup of peas (use organic corn so that it is non-GMO)
- 1/2 teaspoon freshly ground black pepper
- 2 Tablespoons peanut butter
- Mince the garlic and let it sit.
- Put the shrimp in a colander over the sink and toss them with 1 teaspoon of salt. Let stand until ready to use. (Use within 30 minutes or refrigerate.)
- In a large pot, heat the oil over moderate heat. Add the green onions and cook until starting to soften, about 3 minutes.
- Add the garlic and jalapeños and cook 1 minute longer.
- Stir in the tomato paste and cumin and cook until fragrant, about 2 minutes more.
- Add the quinoa and vegetable broth and water to the pot and bring to a boil.
- Reduce the heat and simmer, partially covered, until the quinoa is cooked, about 15 minutes.
- Stir in the corn.
- Simmer gently until the corn is cooked, about 5 minutes.
- Stir in the shrimp and the black pepper.
- Cook until the shrimp just turns pink, about 3 minutes.
- Stir in the peanut butter.
- Add more sliced jalapeños on top of the soup for additional heat and a spritz of lime if you want