Locro de Camarones

Name: Locro de Camarones
Cuisine: Peruvian
Ingredients: 4 tbsp butter; 4 doz crayfish tails, peeled and cleaned; 1½ cups fresh corn kernels; 1 cup fresh peas; 3 lbs (1½ kg) pumpkin, peeled and chopped; 3 white potatoes, peeled and chopped (optional); 3 cloves garlic, crushed; ½ tsp dried oregano; Cilantro chopped fine; Fresh white cheese cubes or slices; Salt and pepper; Salt and pepper; ½ cup cream; Ají amarillo paste; 2 cups chicken stock; 3 oz (100 g) fresh white cheese, crumbled; 1 small red onion, chopped; ¼ cup vegetable oil; Fresh white cheese cubes or slices

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Locro is a pre-Columbian stew, eaten pretty much in the same form now in Peru as it has been for centuries. It’s an evolution from the even more ancient pre-Inca Rokro which was traditionally made from potatoes, ají and any other single ingredient.

Ingredients

¼ cup vegetable oil
1 small red onion, chopped
3 cloves g

Americas
Peru
Main course
Gluten-free

Method

Preparation

Heat the oil in a large heavy based pan and, over medium heat, sauté the onion with the garlic, ají amarillo paste, oregano, and salt and pepper until just turning golden, about 5 minutes.

Add the pumpkin, peas, corn kernels, and the potato if you are using it.

Add chicken stock. Cover and leave to simmer on low heat until all ingredients are well co