Shrimp “Chupe”
Chef Adolfo Garcia
Rio Mar
New Orleans, LA

Makes 6 servings.

2 pounds peeled large shrimp
2 garlic cloves, chopped
1 small onion, diced
1/2 cup shucked corn kernels
2 tablespoons butter
1 small sweet potato, cooked and diced
1 cup shrimp stock
1 tomato, diced
1 cup heavy cream or evaporated milk
2 tablespoons chopped fresh cilantro leaves
Salt and pepper, to taste
Hot sauce, to taste

This is a Peruvian dish whose name means “finger-licking good shrimp.”

Sauté the shrimp, garlic, onion and corn in the butter until the shrimp are lightly cooked (translucent). Add the sweet potato, shrimp stock and the tomato and bring to a gentle simmer. Cook, stirring gently, for 2 to 3 minutes. Cover the mixture with the cream and simmer until the sauce thickens slightly.

Add the cilantro and season to taste with salt, pepper and hot sauce. Spoon the mixture into a bowl to serve.