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LOCATION: Recipes >> Soups >> Shrimp Chowder 05

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1 cup fine diced yellow onion
3 cloves of garlic minced
1 1/2 tsp. aji amarillo paste
2 dried aji panca
1/2 cup of diced peeled fresh tomato
3 1/2 qts. water
1 lbs. yellow potatoes
1/2 lbs sweet peas
1 Lge. corn cut in 8 wheels
16 whole shrimp
1/2 lbs. Louisiana crawfish tails
2/3 cup rice
3 eggs
salt & pepper
3 tsp oil
1 Tbsp. parsley (Italian) chopped very fine.

Cut the dried Aji panca in 1/4 of an inch slices, try to separate
all seed out, put 1/2 tsp. of oil in a skillet over the stove at
high heat, saute the aji panca for 1 minute, set aside. Put on the
stove a Dutch oven pot with one Tbsp.oil; when hot add the tomato
in cubes and saute until well cooked and oil starts getting some
reddish color, add the onions, stir in the garlic, the Aji amarillo
paste, salt, pepper, dried oreganum and stir until onions are well
cooked but with no color, add the shrimp (here in USA the whole
Malaysian or crawfish) some tail of 16 - 20 size shrimp (I like to
use the crawfish tails that come in bags from Louisiana, the
sweetness is similar to the "camaron" from Peru that is unique in
the world) rinsed, half of the yellow potatoes cut in halves, the
sweet peas (only if they are fresh and raw, if you are using frozen
sweet peas wait), the corn wheels, the rinsed rice, and the water,
stir and let it all cook at low heat until the rice and potatoes
are almost done, add the rest of the potatoes cut in half and the
sweet peas if you are using frozen ones, when all is done cooking
and with a very low heat, add the whole eggs, make sure that at
the moment of dropping them in, just move the spoon from side to
side, so the eggs will cook in big pieces, at this time you add
the dried panca aji that you set aside, add the evaporated milk
and the parsley, stir, adjust seasoning, serve some of the rice,
potatoes, egg, two of the whole shrimp, some of the tails, the corn
wheel and enjoy!!

Serves 8.


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