Author Notes
It is from Peru, it would qualify as comfort food. It is served with rice, normally white but I prefer brown. —inkabela
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Ingredients
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2 tablespoons
vegetable oil
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3/4 cup
chopped onion
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1 tablespoon
minced garlic
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1/4 teaspoon
dried oregano
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1 1/2 pounds
Butternut squash peeled, seeded and chopped
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2 med
peeled potatoes cubed.
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3/4 cup
frozen corn kernels
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1 cup
frozen green peas
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2 tablespoons
butter
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2 dozen
shrimp peeled and cleaned
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1 cup
chicken stock
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2 ounces
fresh cheese
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1/4 cup
cream
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1 tablespoon
aji amarillo paste
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salt and pepper to taste
Directions
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Heat oil in a large heavy pan. Over medium heat saute onion, minced garlic, aji amarillo paste and oregano until onion is translucent. Season with salt and pepper. 5 minutes
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Add squash, peas, corn, potatoes and chicken stock. Cover and simmer on low heat until all ingredients are cooked and the squash in starting like puree. Add more liquid as needed. About 15 minutes.
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In a skillet melt butter and add the shrimp, cook until pink. Season wtih salt, pepper and a little lemon juice.
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Once the squash mixture is thoroughly cooked add the white cheese and cream, heat well. Add the cooked shrimp, reserve some for decorating. Garnish with shrimp, chopped cilantro and white cheese cubes. Serve with rice or eat alone. For extra flavor drizzles olive oil and mix.
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