Shrimp Stew (Ecuador)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
6 medium green onions, finely chopped
3 cloves garlic, finely chopped
1/4 cup olive oil
3 medium tomatoes, chopped
3 medium serrano chiles, finely chopped
1/2 tsp. allspice
salt and pepper, to taste
3 quarts chicken stock
2 medium potatoes, peeled and cubed
1 pound shrimp, peeled
1/2 cup raw rice
3 medium potatoes, peeled and quartered
2 cups peas, frozen
1 cup corn
1 pound fish fillets, cut in 1″ pieces
1 cup half and half
3 Tbsp. cilantro, finely chopped
Instructions:
Heat a medium sauce pot over medium-high heat and saute the onion and garlic in oil until the onion is soft. Turn the heat down to medium and add the tomatoes, chiles, allspice, salt and pepper. Cook for 3 minutes, then add the stock, the chopped potatoes, and bring the mixture to a boil. Reduce the heat, cover and simmer for 30 minutes.
Puree in the food processor and return to the pan. Add the rice and the quartered potatoes, cover and simmer for 20 minutes. Add the peas, corn, shrimp and fish. Simmer for 5 minutes. With a fork stir in the beaten eggs. Add milk and continue to simmer just long enough to heat through. Serve, garnished with cilantro.
Yields 6 servings.
Recipe adapted from “Art of South American Cooking” by Felipe Rojas-Lombar.