Thoroughly wash the papa seca and soak them in cold water for at least 2 hours, ideally overnight. After soaking, drain them and toast them in a dry pan for about 5 minutes until they darken and release their aroma.
Shrimp with Carapulcra
- Total Time - 120 minutes
- Prep Time - 30 minutes
- Cooking Time - 90 minutes
- Servings: 4
- Country: Peru
The key ingredient in Carapulcra is `papa seca`, dried and smoked potatoes that give the dish a unique flavor and texture. Before cooking, they need to be rehydrated and toasted to release their earthy flavor. This version with shrimp is popular on the Peruvian coast, where it combines the traditional flavors of the Andes with the richness of seafood.
Ingredients
Ingredients for Carapulcra
- 250 g papa seca (dried potatoes)
- 400 g shrimp, peeled and cleaned
- 1 liter chicken or pork broth
- 1 pc chicken thigh (to flavor the base, optional)
- 1 pc red onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons aji panca paste
- 1 tablespoon aji amarillo paste
- 0.5 cup ground peanuts or peanut butter
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons oil
- 1 to taste salt and pepper
Instructions
Step 1: Preparing Dried Potatoes (Papa Seca)
Step 2: Creating the Base
In a large pot or pan, heat the oil and sauté the onion, garlic, and, if using, chicken thigh. Add the aji panca and aji amarillo pastes and cook for about 5 minutes until a thick sauce forms.
Step 3: Cooking the Stew
Add the soaked and toasted dried potatoes, broth, and peanut paste to the pot. Bring to a boil, reduce the heat, cover, and simmer for 60-70 minutes until the potatoes soften and the mixture thickens. If the mixture thickens too much, add a little more water.
Step 4: Finishing and Serving
Add the shrimp and cook for about 3-5 minutes until they are pink and cooked through. Remove the chicken thigh (if used), taste, and season with more salt and pepper as needed. Serve hot, sprinkled with fresh cilantro and accompanied by white rice or plantain patties.