Peruvian Shrimp Soup I Lorentix

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein alternative.

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water + fish sauce

Vegetable broth offers a lighter option.

Prepare the broth by adding shrimp shells, carrots, and water to a pot; cover and let it cook.

In another pot, heat butter until melted, then add oil, onion, and garlic; sauté until softened.

Add diced tomato and Peruvian red pepper paste; cook over low heat.

Blend the mixture and strain it back into the pot.

Add enough water, rice, broad beans, potatoes, and corn; cover and let it cook.

Add green peas, salt, and black pepper; cover and let it cook for a few more minutes.

When the rice and vegetables are cooking, add shrimp and more water if necessary; let it cook for a few more minutes.

Once the shrimp are cooking, add milk and turn off the heat.

Finally, add cotija cheese and cover the soup to rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens