Shrimp Casserole

Recipes of Fish and Seafoods

Peruvian Cooking

Ingredients serves 4

• 4 lbs raw river shrimp
• ? cup vegetable oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 1 teaspoon sweet paprika
• 2 tablespoons tomato paste
• 4 tomatoes, peeled, seeded, and diced
• ¼ cup yellow chili sauce
• Oregano to taste
• 8 cups shrimp broth
• cup rice
• 5 oz fresh cheese, crumbled
• ½ cup lima beans, cooked and peeled
• 2 ears corn, cooked and cut into thirds
• 6 new potatoes
• ½ cup evaporated milk
• 6 eggs
• 1 small bunch cilantro, finely chopped
• Salt and pepper

Preparation

1 Wash the shrimp well, peel, separate from the coral (roe), and reserve.

2 Heat the oil in a pot and sauté the onion, garlic, diluted roe, paprika, tomato paste, fresh tomatoes, yellow chili sauce, and oregano.

3 Add the shrimp broth and when it begins to boil, add the remaining ingredients. Cook 30 minutes. Add the shrimp and boil 3 minutes longer.

4 Place a dash of evaporated milk in each plate, add the soup, an egg and cilantro.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

This very flavorful and expressive dish works well with an intensive qreenish-yellow white wine ripe fruit and oak-based complexity such as a reserve Chardonnay o Viognier. Reds could range from a Pinot Noir to a reserve Merlot, in other words, friendly wines with velvety textures.