Peruvian Chupe De Camarones (Peruvian Shrimp Chowder)

Jun 08, 2023June 8, 20230 2
Authentic Peruvian Chupe De Camarones (Peruvian Shrimp Chowder)
in Soup

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs shrimp , with shells and heads
4 cups water ( more if necessary )
2 tablespoons olive oil
1/2 small red onion , finely chopped
1 garlic clove , finely chopped
1 tablespoon aji panca chili paste ( can substitute tomato paste if necessary )
1 teaspoon aji amarillo chili paste
1 cup peas , either fresh or frozen
1/4 cup long-grain white rice
1 -2 ear of corn , cut into 1 1/2-inch chunks
1 lb russet potato , peeled and cut into 1 1/2-inch chunks
1 teaspoon salt ( to taste )
1/4 - 1/2 cup queso fresco , cut into 1/2-inch dice
1 cup evaporated milk
1 tablespoon fresh oregano , chopped
3 eggs

Nutrision Information

Servings Per Recipe
6
Calories
393
Sugar
10g
Fat
17g
Peruvian Chupe De Camarones is a popular soup in Peruvian cuisine, mainly enjoyed during the cold winter season for its filling and comforting qualities. The soup is made from a flavorful shrimp broth blended with various vegetables and spices to create a balanced and hearty meal that is perfect for wintertime. Traditionally eaten as the main course, Peruvians enjoy this soup with a side of rice or crusty bread. The ingredients, such as Peruvian chili paste and queso fresco, give this soup an authentic and unique flavor that is sure to delight your taste buds.

Instructions

1.In a large pot, bring 4 cups of water to boil, adding more if necessary. Add the shrimp, heads, and shells to create a flavorful broth.
2.Heat 2 tablespoons of olive oil in a separate saucepan on medium heat. Add the finely-chopped red onion and garlic until they become soft.
3.Add aji panca chili paste and aji amarillo chili paste to the mixture and stir for a minute.
4.Lower the heat and add the peas, rice, corn, and potatoes. Mix well to combine.
5.Remove the heads and shells from the shrimp broth with a sieve, adding the broth to the saucepan with the vegetables. Add salt to taste and let it simmer for 15-20 minutes.
6.In the meantime, beat the eggs in a small bowl and set aside. Add the diced queso fresco and evaporated milk to the soup, stirring gently. Slowly pour the beaten eggs into the soup while continuously stirring to avoid scrambling the eggs.
7.Add chopped fresh oregano and cook for 5 more minutes. Serve hot and enjoy!

PROS

Peruvian Chupe De Camarones is a hearty seafood soup perfect for cold winter evenings.

This soup is packed with flavor, rich in nutrients and is a meal on its own.

CONS

This recipe demands a bit of time and attention while cooking.
Some of the ingredients may be difficult to find in regular grocery stores.

HEALTH & BENEFITS

Shrimps are an excellent source of lean protein and omega-3 fatty acids.
Potatoes are rich in potassium, vitamin C, and vitamin B6.
Peas are loaded with fiber, antioxidants, and micronutrients such as vitamin K and folate.
Fresh oregano offers antibacterial properties and is rich in vitamins and minerals.

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