Peruvian Shrimp Soup “Exotic beauty”


  • 3 garlic cloves, squeezed through the garlic press
  • 1 onion, peeled and chopped
  • 2 tbsp. olive oil
  • 1 cup tomato sauce
  • 1 tsp. hot yellow pepper paste + 1/4 tsp. hot red pepper paste
  • 2 tsp. salt.
  • 1/2 tsp. ground pepper
  • 1 tsp. oregano
  • 1 (450g) shrimps, cleaned, out of shell
  • 3 big potatoes, peeled and cubed.
  • 1 cup of corn kernel
  • 2 cups of sweet peas
  • 1/2 cup of white rice
  • 7 cups water
  • ½ cups milk
  • 1/2 cup cubed white cheese


  1. Pour olive oil into a large
  2. Sauté the onions with garlic on medium heat until soft for 7-10
  3. When onions are ready, add tomato sauce to mix.
  4. Season with salt and pepper. Also, put hot pepper paste and oregano to the mix.
  5. Add shrimps and cook them for about three minutes.
  6. Then add potatoes to the mixture and 2 cups of water. Cook for 5 minutes on medium heat.
  7. Add corn, rice and peas. Pour 5 cups of water, stir and bring it to boil.
  8. Cook for 20 minutes. When rice is ready, add milk to the soup and continue stirring.
  9. Put the cheese on top of the soup and its ready to serve.
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