Peruvian Shrimp Chupe with Quinoa

This recipe feeds 4 people. Freeze leftovers or share with your family!

Ingredients:

• 2 pounds of fresh or frozen shrimp
• 1/3 cup extra virgin olive oil
• 1 chopped red onion
• 3 smashed garlic cloves  
• 2 tablespoons of tomato sauce  
• 1 pinch of orégano
• 4 cups of water
• 4 cups of fish broth  
• 1/4 cup of quinoa  
• 2 corn cobs (could be fresh or frozen)
• ½ cup of peas
• 1/3 cup of fresh cheese
• 4 eggs
• 1 can of evaporated low fat milk  
• 1 chopped garlic
• 1 turmeric capsule
• salt and pepper to taste

 

Preparation:

In a pan with oil, stir fry the onion, garlic, oregano and tomato sauce for a few minutes. When it starts to soften add in the fish stock and bring to a boil. Add the corn, grain, peas, and quinoa and cook for a few minutes. Finally add the shrimp and cheese and let simmer for 5-10 minutes. Finally add the eggs and milk. Serve hot!