Arequipa Stuffed Rocoto with Majes Shrimp Stew

75 min
This is an emblematic dish of Arequipa cuisine that combines spiciness, sweetness and creaminess. It consists of fresh rocotos, which are removed from excessive itching through a cooking process with saltpeter, sugar and vinegar. Then, they are filled with a hearty stew of shrimp tails sautéed with pisco and cooked in an Arequipa dressing of ají panca, yellow pepper, onion, garlic and the aromatic huacatay herb. This filling is enriched with Paria cheese and a touch of heavy cream. Finally, the rocotos are covered with a “Royal” (a whipped mixture of egg, milk and anise) and baked until gratinated. It is traditionally served on a bed of lettuce and accompanied by its inseparable Potato Pie.

INGREDIENTES

Ajusta las porciones y recalcula automáticamente tus ingredientes

4
Porciones

HERRAMIENTAS

  • + Large pot for parching the rocotos.
  • + Large skillet for the filling.
  • + Baking dish.
  • + Small bowl for the Royal.
  • + Balloon whisk.
  • + Small, sharp knife (for rocotos).
  • + Blender (for concentrates, not shown but necessary).

INSTRUCCIONES

Step 1:

Prepare the Rocotos. Using a knife, cut a “cap” around the stem of each rocoto and set it aside. Carefully remove all the veins and seeds inside, leaving the rocoto completely clean inside.

Step 2:

Remove Itch (Whitened). Bring plenty of water to a boil in the large pot. Add the salt, saltpeter, sugar and vinegar. Insert the clean rocotos and their lids. Boil on high heat for 10 minutes. Remove them and drain them. (Note: Traditionally this process is repeated 3 times with new water for a milder itch.)

Step 3:

Seal the Shrimps. Season the shrimp tails with salt and pepper. Heat the oil in the skillet over high heat. Add the shrimp and sauté them for just 15-20 seconds. Pour in the pisco and flake carefully. Remove the shrimp immediately and set them aside.

Step 4:

The filling dressing. In the same skillet, melt the butter. Saute onion and garlic with salt and pepper for 2-3 minutes. Add the pasta of ají panca, ají amarillo and the huacatay branch. Cook for 5 minutes, stirring.

Step 5:

Make the Stew. Pour the vegetable concentrate and shrimp concentrate over the dressing. Cook for 5 more minutes until the sauce thickens. Add the heavy cream and the Paria cheese cubes.

Step 6:

Finish the Fill. Once the sauce is combined, add the sautéed shrimp back in. Add the chopped huacatay, mix well and turn off the heat. Test the taste.

Step 7:

Prepare the “Royal”. In a bowl, whisk together the eggs, the evaporated milk, the pinch of anise and the drizzle of oil.

Step 8:

Fill and Bake. Preheat the oven to 200°C (400°F). Place the blanched rocotos in a baking dish. Fill them generously with the shrimp stew. Pour some of the “Royal” mixture over the filling of each rocoto, all the way to the brim. Place the lids of the rocotos.

Step 9:

Bake. Put the dish in the oven “full blast” (200-220°C) for 10 to 15 minutes, or until the Royal is cooked and lightly browned.

Step 10:

Serve. Serve each stuffed rocoto hot, accompanied by a generous serving of potato pie.

TIPS

  • + The Concentrate is the Soul: The deeper flavor of the filling comes from the shrimp concentrate. Do not throw away the carcasses (shells and heads); fry them, boil them in a little water, blend them and strain them. That's the secret!
  • + Just the Itch: The process of boiling the rocoto with sugar, salt and vinegar is essential. If you like it too spicy, boil it only once. If you want it soft, repeat the process 3 times, changing the water each time.
  • + Juicy, Not Gummy Shrimp: The most common mistake is overcooking shrimp. They should be sautéed for just a few seconds (15-20 sec) at the beginning and reincorporated into the stew at the end, out of the heat. The waste heat and the heat from the oven will suffice.
  • + The Touch of Anise: The pinch of anise in the “Royal” (the egg and milk shake) is a traditional Arequipa touch that gives it a subtle and delicious scent that contrasts with the spicy scent.
  • + The Faithful Companion: Stuffed Rocoto is almost always served with Potato Pie. The creaminess and softness of the potato pie are the perfect balance for the intensity of the rocoto.