Peruvian Chupe De Camarones (Peruvian Shrimp Chowder)

Muffin Goddess's Note:

I found this in the food section of the newspaper last week, and it sounded intriguing. Posting it here so I don't have to worry about losing it.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 2 lbs shrimp , with shells and heads
• 4 cups water (more if necessary)
• 2 tablespoons olive oil
• ½ 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
• ¼ 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)
• ¼-½ cup queso fresco , cut into 1/2-inch dice
• 1 cup evaporated milk
• 1 tablespoon fresh oregano , chopped
• 3 eggs

Directions:

1. NOTE: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets. You may be able to find the cheese at a well-stocked grocery store as well.
2. Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.
3. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.
4. Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups.
5. Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
6. Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink).
7. Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).
8. When eggs are cooked, soup is finished.

Reviews

[agizzle]

There is a Peruvian restaurant in my city that serves an EXCELLENT Chupe De Camarones... only problem is that it's $14!! This is one of my daughters favorite soups. Her mother's side of the family is 100% peruvian. I plan to make this soup for her ASAP.

I'll try to remember to follow up on this review and compare it to the restaurant's $14 bowl.

THANK YOU!

[Chef #642924]

This recipe is very close to authentic Chupe de Camarones! I lived in Arequipa, Peru for 3 years and have had this chupe many times! I never learned to make it there, so I'm really glad to have this recipe. I will say that the Mexican queso fresco that I used is not at all like the queso fresco from Peru that makes a squeaky sound when you bite into it. I think I would add much less, or leave it out entirely next time I make it! It ended up being too thick. But the flavor was excellent! If you want to make it authentically Peruvian, boil some of the shrimp whole and serve each plate with a whole shrimp on top! (Completely grossed out my 3 year old, but it's a cross-cultural experience! :)

[cindyegc_garcia]

OMG this chupe de camarones is really EXTREMELY GOOD!!! Its so easy to make, and tastes like heaven.
Excellent recipe :)