Spicy Pumpkin and Shrimps - A match made in heaven

Today was a chilly, foggy autmn day and as I was taking my dog Buster out for a walk. Passing by the market,  I saw many gorgeous colors that really lifted my spirit. So I thought it would be nice to spice up the hazy day with a savoury south american meal. The typical, colorful Peruvian dish ''Locro De Camarones'' just might do the trick :) 

The sweetness of the pumpkin combines perfectly with the spiciness of the chilli. 

 

You need:

-1 ½ kilo (aprox. 3.5pounds) of pumpkin, peeled and cut in cubes

-1 ½ cup of corn kernels 

-fresh or canned sweet corn

-1 cup of chopped red onion

-1 smashed garlic glove

-3 peeled and quartered potatoes

-1 cup of green peas

-½ cup of cream

-½ cup of white cheese cut in cubes (alternatively, firm mozzarella)

-1/8 cup of high quality sunflower oil

-3 teaspoons of butter

-2 cups of chicken broth

-2 yellow chillies, sheets removed and blended with 1 teaspoon of sugar, ¼ teaspoon of vinegar and 1 spoonful of oil (optional) – (you can also use 1 red chilli  chopped and sheets removed or a bit of chilli powder

-¾ kg (aprox.1.7 pounds) fresh medium shrimps, shelled and deveined (set 6-8 aside for decoration)

-Some cilantro leaves to garnish

Preparation:

Heat oil to medium heat and cook onions, garlic and the chilli preparation until tender in a large pot.

Add  pumpkin, potatoes, sweet peas and corn (if you use canned corn add just before serving).

Pour the chicken broth over the vegetables, cover and let simmer at medium heat for about 30 min or until ingredients are tender and pumpkin starts to blend slightly.

Add the cream. In a pan, sauté the shrimps at medium heat with salt and pepper until they get a pink color and are firm.

Before serving, mix shrimps and white cheese carefully with the pumpkin mixture.

Save some shrimps and white cheese to arrange on top for decoration.

Sprinkle with cilantro.

 Enjoy! 

Serves 8