Prawn and Broad Bean Locro de Zapallo Recipe: As a proud Peruvian, I have a deep-rooted appreciation for the remarkable tapestry of flavors that our cuisine offers. It brings me great joy to share not only the culinary treasures of Peru but also the cherished family recipes passed down through generations.
Join me as I share the secrets of preparing this beloved Peruvian dish in my latest recipe, Prawn and Broad Bean Locro de Zapallo.
Locro is a traditional South American dish in Peru, Ecuador, and Argentina. It’s typically a thick and hearty soup or stew. The ingredients include vegetables, legumes like beans or corn, and often meat or seafood.
The exact composition of Locro can vary depending on the region and personal preferences. However, the star of this dish, and perhaps the most essential ingredient, is the pumpkin. Using chili peppers adds an incredible and not-too-spicy creamy texture and a rich, pleasant flavor to this dish. Additionally, for those looking for a plant-based option, Locro can quickly transform into a vegan delight, omitting the meat while keeping its rich and comforting flavors intact.
The Pumpkin’s Versatility in South American Cuisine: A Key Ingredient in Locro de Zapallo
Zapallo is a term used in South America to refer to various types of squash or pumpkin. It’s a versatile and widely used ingredient in many traditional South American dishes, including Locro de zapallo.
Using Broad Beans in this recipe
This delectable Locro de zapallo recipe, including broad beans, adds a delightful and nutritious dimension to the dish. While residing in Singapore, I often opt for frozen broad beans, which offer a convenient and excellent alternative. However, if you have access to fresh broad beans, they can elevate the dish to an even higher level of culinary delight. It’s important to note that broad beans are inherently tender and quick to cook, so exercise caution to maintain their ideal texture – neither undercooked nor overcooked. Your Locro will truly shine with the addition of these vibrant and tender broad beans.
If you’re interested in delving deeper into Peruvian cuisine, make sure to explore my other Peruvian recipes. Happy cooking!
Introducing a Step-by-Step Peruvian Locro de Zapallo Recipe: Experience the Rich Flavors of South American Cuisine.
Peruvian pumpkin stew with prawns
Ingredients
- 150 gr pumpkin (cut into cubes).
- 250 gr broad beans. (peeled and cooked in boiling water for 2 minutes).
- 100 gr chili paste (recipe here).
- 100 gr red onion.
- 20 large prawns.
- 3 slices of bread.
- 100 ml milk (can also be soy or oat milk).
- 250 prawn broth.
- 6 tablespoons vegetable oil
- 3 garlic cloves.
- Salt, pepper, cumin
Instructions
- Cook the prawns in boiling water for 2 minutes and remove them immediately. Set the broth aside; you will need it later. When the prawns are cooled down, clean them remove the shells, and pull off the vein.
- Finely dice the onion.
- Chop the garlic finely.
- Soak the crustless bread slices in the milk.
- Add the oil to a pan, and when it is hot, cook the onions and the garlic until the onions are “translucent” for about 4 minutes at medium heat. Add the salt, pepper, and cumin.
- Add the chili paste and stir.
- Add the pumpkin cubes, mix well, and cook at low heat.
- Add the bread and mix well.
- Add the broth, stirring and mixing well for a few minutes until the pumpkin is cooked (al dente).
- Add the broad beans and prawns, and mix carefully.
- Serve it with rice as a side dish.
Súper, nunca he probado con langostinos o camarones se ve riquísimo vamos a preparar esta receta esta semana gracias por tus consejos.
Si preparan me mandan la foto, seguro les va a salir super deli!