📍 Where this dish comes from: Ancash (Huaraz) · Cordillera Blanca
Discover the history of this region →
Discover the history of this region →
A creamy Peruvian shrimp chowder made keto-friendly with cauliflower in place of potato, finished with cream, cheese, and a soft egg.
What You’ll Need
Servings: 4 servings
Calories: 340kcal
Ingredients
- 1 lb shrimp peeled and deveined (shells reserved)
- 4 cups shrimp or seafood stock
- 2 tbsp butter
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp aji panca or aji amarillo paste
- 2 cups cauliflower florets
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan or queso fresco
- 2 eggs
- Fresh oregano
- Salt and pepper
Instructions
- Simmer the reserved shrimp shells in the stock for 10 minutes, then strain.
- Sauté the onion and garlic in butter until soft.
- Stir in the aji paste and cook 1 minute.
- Add the stock and cauliflower; simmer until the cauliflower is tender, about 10 minutes.
- Add the shrimp and cook 3–4 minutes until just pink.
- Stir in the cream and cheese, then poach the eggs directly in the soup for the final 2 minutes.
- Season and garnish with oregano.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 28g | Fat: 22g | Fiber: 2g
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Health Benefits
- Cauliflower delivers the same creamy body as potato and rice at a fraction of the carbs.
- Shrimp and eggs add lean protein to keep this chowder satisfying.