Sudado de langostinos – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Peru Servings: Serves 4
Peru Servings: Serves 4Sudado de Langostinos is a savory seafood dish hailing from Peru, characterized by its rich, aromatic broth infused with traditional Latin flavors. The dish, which translates to ‘Steamed Prawns,’ offers a delightful blend of spices and fresh ingredients, embodying the vibrant culinary traditions of the coastal regions of Peru. Traditionally prepared in pots and shared among family and friends, this dish is a brilliant representation of Peru’s coastal bounty and its rich cultural tapestry.
Ingredients
- large prawns – 1 kg / 2.2 lbs
- onion, finely chopped – 2 medium / 300 g
- tomatoes, diced – 3 large / 450 g
- yellow bell pepper, sliced – 1 large / 150 g
- garlic, minced – 4 cloves / 20 g
- fresh cilantro, chopped – 1 bunch / 30 g
- lime juice – 1/4 cup / 60 ml
- fish stock – 2 cups / 480 ml
- olive oil – 3 tbsp / 45 ml
- aji amarillo paste – 2 tbsp / 30 g
- ground cumin – 1 tsp / 5 g
- salt – to taste
- black pepper – to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
- Stir in the garlic and cook for a minute until fragrant.
- Add the diced tomatoes and sliced yellow bell pepper to the pot. Season with aji amarillo paste, cumin, salt, and black pepper. Cook until the tomatoes have softened.
- Pour in the fish stock and lime juice. Bring to a simmer.
- Add the prawns to the simmering broth and cook until they are pink and cooked through, about 5-7 minutes.
- Stir in the fresh cilantro just before serving. Adjust seasoning with additional salt and lime juice if necessary.
Substitutions
- prawns -> shrimp or langoustine
- aji amarillo paste -> jalapeño paste or red chili paste
- fish stock -> vegetable broth
Enhancements in the Next Evolution
- Use homemade fish stock for deeper flavor.
- Marinate the prawns in lime juice and aji amarillo paste before cooking for added depth.
- Add cubed potatoes for additional texture and to make it more filling.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
