Light Quinoa and Shrimp Chupe with Aji Amarillo, Corn, and Mint

Instructions

1. 1

   1. Rinse the quinoa under cold water until it stops foaming. Drain well and set aside.

2. 2

   2. Heat a large pot over medium heat and add 1 tablespoon of the oil. Sauté the red onion for 4 minutes until translucent. Add the garlic and cook 1 minute more.

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   3. Stir in the aji amarillo paste, chopped tomato, and dried oregano. Cook for 3 minutes, stirring, until you have a fragrant, slightly thickened base.

4. 4

   4. Add the rinsed quinoa, yellow potato, corn kernels, and hot stock. Season with half of the salt and the black pepper. Once it comes to a boil, reduce the heat and cook covered for 18 minutes, or until the potato and quinoa are tender.

5. 5

   5. Meanwhile, heat a skillet over medium-high heat with the remaining tablespoon of oil. Season the shrimp with the rest of the salt and sauté for 2 to 3 minutes until they turn opaque and are just cooked through. Turn off the heat and add the lime juice. Set aside.

6. 6

   6. When the soup base is ready, reduce the heat to low. Add the evaporated milk and stir gently. Pour in the beaten eggs in a thin stream while stirring constantly to create delicate ribbons without curdling.

7. 7

   7. Add the sautéed shrimp with their juices, the fresh cheese, and the chopped mint. Cook for 2 more minutes over low heat, just to blend the flavors without overcooking the shrimp.

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   8. Taste and adjust salt and pepper. Serve the chupe very hot. If you want to keep it warm before serving, do so over very low heat without letting it boil. If you prefer to broil an individual portion, place it in an oven-safe dish and heat at 400°F / 200°C for 5 minutes.

9. 9

   9. Serve immediately, making sure each bowl gets a good balance of quinoa, yellow potato, corn, fresh cheese, and shrimp.