Crayfish and potato stew with fresh cheese

Name: Crayfish and potato stew with fresh cheese (Cauche de camarones)
Cuisine: Peruvian
Ingredients: salt; 120 ml/4 fl oz/½ cup evaporated milk; 500 g/1¼ lb queso fresco or mild feta cheese, cut into 2cm/¾in dice; 15 ml/1 tbsp chopped parsley or mint leaves, to garnish; 15 ml/1 tbsp chopped parsley or mint leaves, to garnish; 3 medium tomatoes, peeled, seeded and diced; 5 ml/1 tsp paprika; 500 g/1¼ lb queso fresco or mild feta cheese, cut into 2cm/¾in dice; 5 ml/1 tsp black mint (peppermint) leaves, finely sliced; 75 ml/5 tbsp butter; 1 kg/2¼ lb floury potatoes; 60 ml/4 tbsp chilli sauce; 1 small red onion, finely chopped; 675 g/1½ lb raw crayfish or king prawns (jumbo shrimp); 675 g/1½ lb raw crayfish or king prawns (jumbo shrimp); 675 g/1½ lb raw crayfish or king prawns (jumbo shrimp)

Cauche de camarones

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

The Peruvian variety of crayfish proliferate in the rivers of the south and there is no greater delicacy than fresh crayfish straight out of the water. The evaporated milk adds a touch of sweetness as well as a creamy texture.

Ingredients

675 g/1½ lb raw crayfish or king prawns (jumbo shrimp)
1 kg

Americas
Peru
Fish course
Pescatarian
Gluten-free

Method

Pour 350ml/12fl oz/1½ cups water into a large pan and bring to a boil. Drop the crayfish or prawns in, cover, and cook for 10 minutes.
Strain and reserve the stock: there should be about 250ml/8fl oz/1 cup. Put aside six whole crayfish or prawns. Peel the

Ingredients

Method

Photos