Peruvian Prawn and Corn Stew Recipe
Serves/Makes: 6
Ingredients:
- 1 pound raw unpeeled prawns (shrimps)
- 1 onion, chopped
- 1 1/2 pound butternut squash, peeled, deseeded, and cut into 1-inch cubes
- 1 pound green cabbage, chopped
- 1 pound potatoes, peeled and cut into chunks
- 4 ears sweet corn, halved
- 5 cups water
- 1 cup double cream
- 3 tablespoons vegetable oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- Dash Tabasco hot pepper sauce
- Salt
- Heat the oil in a large saucepan, add the prawns and 1 teaspoon of the Salt and cook for about 5 minutes only, stirring constantly, until the prawns turn pink. Remove the prawns with a slotted spoon and set aside to cool. Once they are cool enough to handle, peel and set aside.
- Reheat the oil in the pan and add the onion, cayenne, paprika, cumin and salt. Cook, stirring, until the onion is soft and transparent.
- Add the Tabasco, squash, cabbage, potatoes, sweet corn and water to the pan, bring to a boil then reduce the heat, partially cover and simmer for about 15 minutes, partially covered or until the potatoes are tender. You may have to add a little more water as this dish is supposed to be more like a hearty soup.
- Stir in the cream and continue to simmer very gently for 10 minutes.
- Add prawns, season with more salt if necessary and cook gently for a further about 2 minutes or until the prawns are completely heated through. Serve the Peruvian Prawn and Corn Stew immediately.
This recipe for Peruvian Prawn and Corn Stew serves/makes: 6
Main Ingredient: Shrimp
Preparation Method: Poached/Simmered
Cuisine: South American
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