Peruvian Creamy Rice with Shrimp, Aji Amarillo, and Toasted Corn

Name: Peruvian Creamy Rice with Shrimp, Aji Amarillo, and Toasted Corn
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.1 lb peeled and deveined shrimp; 1 1/4 cups long-grain rice; 3 3/4 cups seafood or vegetable broth; 1 1/4 cups corn kernels; 3/4 cup peas; 1 1/4 cups red onion; 4 cloves garlic; 3 tbsp aji amarillo paste; 1 cup tomato; 1/3 cup white wine; 2 tbsp vegetable oil; 2 tbsp butter; 3 oz fresh white cheese; 1/2 cup fresh cilantro; 2 tbsp lime juice; 1/2 tsp ground cumin; 1/2 tsp black pepper; 1 1/4 tsp salt

An original dish inspired by Peru’s coastal flavors: creamy rice cooked with aji amarillo, tomato, and broth, finished with sautéed shrimp, toasted corn, peas, and a touch of lime and cilantro. Comforting, aromatic, and vibrant.

20 minPrep

30 minCook

50 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g peeled and deveined shrimp (without cola if preferred)
240 g long-grain rice (lavado and escurrido)
900 ml seafood or vegetable broth (hot)
180 g corn kernels (si es choclo peruano, mejor)
100 g peas (fresh or congeladas)
180 g red onion (chopped diced small)
12 g garlic (chopped fino)
45 g aji amarillo paste (ajustar to taste)
150 g tomato (pelado and chopped diced small)
80 ml white wine (optional pero recomendado)
30 ml vegetable oil (divided)
28 g butter (divided)
80 g fresh white cheese (desmenuzado)
20 g fresh cilantro (chopped fino)
30 ml lime juice (freshly squeezed)
1 g ground cumin
1 g black pepper (freshly ground)
8 g salt (or to taste)

Nutrition facts

per serving

503 kcal

Calories

28 g

Protein

48 g

Carbs

19 g

Fat

4 g

Fiber

44 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishSulfites

Instructions

1
1. Heat a wide skillet or pot over medium heat, about 160-180 °C / 320-355 °F on the cooking surface. Add 1 tablespoon vegetable oil and the corn kernels. Toast for 4 to 5 minutes, stirring, until lightly charred in spots. Remove and set aside.
2
2. Season the shrimp with 1/2 teaspoon salt, black pepper, and cumin. In the same pan, add 1/2 tablespoon vegetable oil and sauté the shrimp for 1 to 2 minutes per side, just until they turn opaque. Add 1 tablespoon lime juice, toss, and remove immediately so they do not overcook. Set aside.
3
3. In the same pot, add the remaining oil and 1 tablespoon butter. Cook the red onion over medium heat for 4 minutes until softened. Add the garlic and cook 30 seconds more.
4
4. Add the aji amarillo paste and cook for 2 minutes, stirring, so it loses its raw flavor. Add the chopped tomato and cook for 3 minutes until it starts to break down.
5
5. Pour in the white wine and let it reduce for 2 minutes. Add the rinsed rice and stir for 1 minute so it absorbs the flavors of the base.
6
6. Add the hot broth gradually, starting with about 3 cups / 720 ml. Cook over medium-low heat, around 90-95 °C / 195-203 °F at a gentle simmer, stirring from time to time. After 10 minutes, add the peas and continue adding the remaining broth as needed until the rice is cooked and creamy, about 15 to 18 minutes total.
7
7. When the rice is creamy and slightly loose, turn off the heat. Stir in the remaining butter, the crumbled fresh cheese, half of the chopped cilantro, and the remaining lime juice. Mix gently and adjust salt if needed.
8
8. Return the shrimp to the pot along with the toasted corn. Fold carefully for 1 minute just to warm everything through evenly.
9
9. Serve immediately and finish with the remaining cilantro on top.

Chef tips

If you want an even creamier texture, add 2 to 4 extra tablespoons of hot broth right before serving. Do not overcook the shrimp so they stay juicy.

Substitutions

You can replace the shrimp with chunks of firm fish or with sautéed mushrooms for a shellfish-free version. Fresh white cheese can be swapped for mild feta, and white wine can be replaced with more broth plus a few extra drops of lime juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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