"Chupe de Camarones"
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Today I am sharing my recipe of Chupe de Camarones.
“Chupes” are a type of dish that is served hot, has different kinds of proteins, and has some sort of starch on it (potatoes, corn, cassava, etc), they are thicker than a soup but not as thick as a stew, they are not a soup they are just “Chupes”.
Chupe de Camarones is a Peruvian style Shrimp “soup” it is not considered a soup but it is really similar to one, it has different ingredients that makes it easily a main course, and it is full of flavors and aromas, I personally enjoy making this dish since it takes little effort and everyone loves it.
I am not a big fan of seafood in fact I do not eat it often but when I do I like to eat dishes in which the flavor is mixed with others in that way I don’t feel overwhelmed by the seafood flavors, and this dish is perfect for the ones that are not big fans of strong flavors.
Here are some tips to make your “Chupe de Camarones”:
- – Get some good quality shrimps, jumbo u10 or u12 if possible (that is the size of the shrimp)
- – You can add some fishbones to make your shrimp stock a bit tastier.
- – Use heavy cream instead of evaporated milk to get a richer flavor.
Back at home, my mom used to make this dish on her birthday or special occasions, In all honestly, this is probably her favorite dish, I am currently far from home and I can’t help but to think about her when I make this dish, I remember she made this dish when I was a kid, I had a big appetite, whenever I had this dish I end up full. hopefully, you enjoy this dish as much as I do, it is not hard to prepare, just make sure to cook everything properly, with patience and you will end up with a great “Chupe de Camarones”
"Chupe de Camarones"
Peruvian style shrimp soup
Servings 4 people
Ingredients
Chupe
- 1 tbsp Vegetable Oil
- 3 tbsps Butter
- 1 1/2 lb Shrimp no veins, no shells
- 1 Red onion diced finely
- 3 Garlic cloves minced finely
- 2 tbsp Ají Panca paste
- 2 tbsps Huacatay Paste
- 1/2 cup Rice regular
- 3 Potatoes peeled and chopped
- 2 Corns cut into chunks
- 1 cup Green peas
- 1 lb "Queso Fresco" cut in cubes
- 1/4 cup Evaporated Milk
- 1 tbsp Smoked Paprika
- Salt & Pepper
Shrimp stock
- Shrimp shells
- 4 cups Water
- 1 bunch oregano
- 1/4 cup Peppercorns
Instructions
Shrimp stock
- in a pot add all the ingredients, bring to a boil (set the stove to low temperature) then let it simmer for at least 5 min, strain the stock, and reserve.
Chupe
- Add oil and butter to a pot, once butter is melted, salt, pepper your shrimp then add it to the pot, give it some color (about 1 min ), then reserve it.
- In the same pot add onions, garlic, paprika, ají panca paste, huacatay paste, and let it cook until the onions are soft almost falling apart.
- Once the onion is fully cooked add the stock, add potatoes, rice, corn and let it cook until the potato and rice are done, then add peas, queso fresco (cheese), evaporated milk, shrimp and let it simmer for 2 minutes, add salt, serve with, a fried egg and some toasted bread.
Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness
Few ingredients can make a great meal, this “Chupe de Camarones” has few ingredients but it is packed with flavors!
This is an important step to get the dish right, making your own stock is important in that way you are not adding flavors you don’t want in your Chupe de Camarones.
Caramelizing your onions, will add some sweetness to the dish and also provide a deeper flavor, the Ají Panca paste, and the Paprika will add some color and aroma to the dish as well.
I just love the combination of flavors, “Chupe de Camarones” has a touch of heat, but there are other sweet ingredients on it that balance the flavors.
Chupe de Camarones, a great dish that your loved ones will enjoy, give it a try you won’t regret it, comment below if you tried our recipe.
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