Newsletter Recipes

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
Instructions
  • 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