Chupe de Camarones (Peruvian Shrimp Chowder)
Chupe de Camarones (Peruvian Shrimp Chowder)
Chupe de camarones is the national dish of Peru. The soup was originally made with crayfish, but shrimp happens] to be more widely available. The soup is made from homemade shrimp stock, onions, garlic, corn on the cob, peas, rice, potatoes, milk, cheese, and eggs. This dish is traditionally served in a deep bowl, since there is so much going on.
Ingredients
- 1 lb shell on shrimp peeled and deveined; shells saved
- 2 quarts water
- 2 tbsp olive oil
- 1/2 medium red onion diced
- 4 garlic cloves minced
- 1 tbsp aji panca paste
- 1 tsp aji amarillo paste
- 2 ears corn on the cob cut into 6 pieces each ear
- 1 cup peas
- 1/4 cup long grain white rice
- 1 large russet potato peeled and cubed
- salt to taste
- 1 cup evaporated milk
- 4 oz queso fresco cut into small cubes
- 1 tbsp oregano
- 3 large eggs beaten
Instructions
- Brinb the water to a boil. Add the shrimp shells. Simmer for 15 minutes.
- Strain the stock of the shrimp shells. Set aside.
- Heat up olive oil in a pot over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the aji panca and aji amarillo pastes. Reduce the heat to medium low and sauté the onions and garlic for 10 minutes.
- Pour in the shrimp stock. Bring to a boil.
- Add in the corn on the cob, peas, and rice. Reduce the heat to medium and simmer for 10 minutes. Add in the potatoes and season with salt. Simmer for another 10 minutes.
- Pour in the evaporated milk. Add in the queso and oregano. Simmer for 5 minutes.
- Stir in the shrimp and beaten eggs. Simmer for 3-4 more minutes until the shrimp are cooked through. Take off the heat.
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