Name: "Chupe de Camarones"
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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 shells; 4 cups Water; 1 bunch oregano; 1/4 cup Peppercorns

"Chupe de Camarones"

Peruvian style shrimp soup

Course Soup

Cuisine peruvian

Keyword camarones, chupe

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings people

Author Brandon Castillo

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.

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