1/1 Photo of Peruvian Chupe De Camarones (Peruvian Shrimp Chowder)
1 hr 10 mins
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.
My Private Note
Units: US | Metric
- 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
- 1NOTE: 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.
- 2Remove 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.
- 3While 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.
- 4Puree 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.
- 5Add 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.
- 6Add 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).
- 7Stir 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).
- 8When eggs are cooked, soup is finished.
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Nutritional Facts for Peruvian Chupe De Camarones (Peruvian Shrimp Chowder)
Serving Size: 1 (537 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 366.1
- Calories from Fat 108
- Total Fat 12.0 g
- Saturated Fat 3.6 g
- Cholesterol 295.6 mg
- Sodium 1336.8 mg
- Total Carbohydrate 33.3 g
- Dietary Fiber 3.7 g
- Sugars 3.6 g
- Protein 30.7 g
The following items or measurements are not included: