Ingredients with Measurements:
- 2 cups of diced tomatoes
- 1 cup of diced onions
- 1 cup of diced bell peppers
- 1 tablespoon of minced garlic
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 pound of peeled and deveined shrimp
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onions, bell peppers, and garlic to the skillet and cook for 5 minutes, stirring occasionally.
3. Add the diced tomatoes, salt, black pepper, and cumin to the skillet and stir to combine.
4. Cook the tomato mixture for 10 minutes, stirring occasionally.
5. Add the peeled and deveined shrimp to the skillet and cook for 5 minutes or until the shrimp are pink and cooked through.
6. Stir in the chopped cilantro and remove the skillet from the heat.
7. Serve the Chancho en Piedra con Camarones hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 10g
Protein: 15g
Substitutions for ingredients:
- Diced canned tomatoes can be used instead of fresh tomatoes.
- Red onions can be used instead of white onions.
- Red bell peppers can be used instead of green bell peppers.
- Shrimp can be substituted with any other seafood like scallops or fish.
Variations:
- Add some diced jalapeno peppers for a spicy kick.
- Use diced mango instead of tomatoes for a sweet and savory twist.
- Add some diced avocado on top for a creamy texture.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Don't overcook the shrimp as they can become tough and rubbery.
- Serve with some crusty bread to soak up the delicious sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Chancho en Piedra con Camarones in a skillet over medium heat until heated through.
Presentation ideas:
Serve the dish in a large bowl with some chopped cilantro on top.
Garnishes:
Chopped cilantro, diced avocado, or a squeeze of lime juice.
Pairings:
Serve with a side of rice or quinoa.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Corn on the cob
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the shrimp are overcooked, reduce the cooking time by a minute or two.
Food safety advice:
Make sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illnesses.
Food history:
Chancho en Piedra con Camarones is a traditional dish from the coastal regions of Chile. The name translates to "pig on a rock with shrimp" and refers to the chunky tomato sauce that resembles a pig on a rock.
Flavor profiles:
The dish is savory and slightly spicy with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the dish with a glass of Chilean red wine for a complete dining experience.
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Region: Peruvian