Peruvian Quinoa Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound peeled and deveined raw shrimp, roughly chopped 2 teaspoons salt (divided) 3 tablespoons olive oil 1 bunch scallions (about 6), whites and green tops thinly sliced 3 cloves minced garlic 1 to 2 jalapeņo chiles, seeded and minced 1/4 cup tomato paste 2 teaspoons ground cumin 1 tablespoon dried leaf oregano (not powdered) 2/3 cup quinoa, rinsed and drained 6 cups homemade or purchased gluten-free chicken broth 1 cup corn kernels (defrosted if frozen) 1/2 cup half-and-half 1/2 teaspoon freshly ground black pepper 1/3 cup chopped fresh cilantro Lime wedges, for serving
Instructions
Put the shrimp in a colander over the sink and toss them with 1 teaspoon of the salt. Let stand until ready to use. (Use within about 30 minutes or refrigerate.)
In a large pot, heat the oil over moderate heat. Add the scallions and cook until starting to soften, about 3 minutes. Add the garlic and jalapeņos and cook 1 minute longer. Stir in the tomato paste, cumin and oregano and cook until fragrant, about 2 minutes more.
Add the quinoa and chicken broth to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the quinoa is cooked, about 15 minutes. Stir in the corn, half-and-half and the remaining 1 teaspoon of salt. Simmer gently until the corn is cooked, about 5 minutes.
Stir in the shrimp and the black pepper. Cook until the shrimp just turns pink, about 3 minutes. Stir in the cilantro. Serve the soup with a squeeze of fresh lime juice.
Serving Size: 6
Put the shrimp in a colander over the sink and toss them with 1 teaspoon of the salt. Let stand until ready to use. (Use within about 30 minutes or refrigerate.)
In a large pot, heat the oil over moderate heat. Add the scallions and cook until starting to soften, about 3 minutes. Add the garlic and jalapeņos and cook 1 minute longer. Stir in the tomato paste, cumin and oregano and cook until fragrant, about 2 minutes more.
Add the quinoa and chicken broth to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the quinoa is cooked, about 15 minutes. Stir in the corn, half-and-half and the remaining 1 teaspoon of salt. Simmer gently until the corn is cooked, about 5 minutes.
Stir in the shrimp and the black pepper. Cook until the shrimp just turns pink, about 3 minutes. Stir in the cilantro. Serve the soup with a squeeze of fresh lime juice.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 214.0
- Total Fat: 11.2 g
- Cholesterol: 7.5 mg
- Sodium: 1,152.9 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 3.0 g
- Protein: 4.9 g
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