Tuesday, March 20, 2012

We cooked for the first time in our new place...Peruvian Shrimp Bisque

We forgot to take photos of it so I drew this instead. This is what I imagine Kelly Wearstler's vomit looks like.

 We've lived here for 2 weeks and haven't cooked a real meal yet...don't judge.

Peruvian Shrimp Bisque

 6 servings

 This soup recipe is really easy and has a much more mild flavor than you'd expect.


  • 1 pound peeled and deveined raw shrimp
  • 2 teaspoons salt (divided)
  • 3 tablespoons olive oil
  • 1 bunch scallions (about 6), whites and green tops thinly sliced
  • 3 cloves minced garlic
  • 2 jalapeño chiles seeds left in
  • 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 chicken broth
  • 1 cup corn kernels or two cobs sliced into disks
  • 1/2 cup half-and-half
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh cilantro
  • Lime wedges, for serving


Salt your shrimp and let them sit there for bit.
Rinse and drain the quinoa.
Heat the oil in a large pot on medium. Add the scallions and cook for 3 minutes. Add the garlic and jalapeños 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. Bring to a boil. Reduce the heat and simmer, partially covered, until the quinoa is cooked, about 15 minutes. Stir in the corn (We used corn disks but this was kinda a pain to eat...Don't do it),  Add 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.

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