Moqueguano de Camarón

This dish known as chupe de camarones, is a shrimp-based stew which is extracted from the Moquegua river or the tambo river in omate. They have a great variety of ingredients in which the pauco leaf stands out, it also has shrimp, corn, garlic, rocoto, fish, onion, mint, chili oanca, garlic, milk and others. , today , is known as a Peruvian plati guttmel . which we accompany with menbrillo juice, it is a simple drink that boils the menbrillo, cloves and cinnamon, it is a fruit that is also exported in moquegua.

Recipe

Ingredients:

• 2 kg. shrimp
• 100 grams of ground chili pepper.
• 2 tablespoons of ground yellow chili.
• 200 grams of beans.
• 1 kg. of broad bean
• 1 kg. of potato.
• 200 grams of roasted and ground peanuts.
• 1 pinch of pepper.
• 1 pinch of cumin.
• 1/2 cochayuyo bread.

Preparation:

1. Soak the cochayuyo in a bowl with water.
2. In a separate pot put garlic, pepper, ground yellow chili, cumin and diced onion.
3. When the dressing is cooked, add the broth and at that moment, add a ladle of shrimp head broth, add the peeled and halved broad beans.
4. When it comes to a boil, put the potatoes cut into two-centimeter squares, wait for everything to cook and sprinkle toasted and ground peanuts.
5. Give it a spin and add the cochayuyo, in a noticeable amount.
6. When everything is even, add the whole shrimp, letting them cook, with the pot covered, for five to ten minutes.
7. Season and put the point of salt.

You can accompany this recipe with a fresh quince water.

Ingredients:

• 1 large quince.
• 1 cup of sugar.
• 1 Cinnamon branch.
• 2 liters of water.
• Ice to taste
  

Preparation:

1. Wash the quince well and cut it into small pieces, without peeling or removing the seeds.
2. In a large pot, add the quince pieces, cinnamon, and sugar. Cover everything with water and mix well.
3. Cook over medium-high heat until the water begins to boil. Lower the heat and let simmer for 45 minutes or until the quince is soft.
4. Remove pot from heat and allow to cool to room temperature.
5. Once the quince mixture has cooled, scoop out the cinnamon and quince seeds with a spoon.
6. Blend the quince mixture until completely smooth.
7. Strain the mixture through a fine strainer to separate the pulp from the liquid.
8. Serve the quince water in a glass with ice to taste.