Chupe de Camarones - Peruvian Shrimp chowder
A rich and hearty Peruvian shrimp chowder made with aji panca, huacatay, potatoes, corn, and a homemade shell stock, finished with evaporated milk and queso fresco.
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.
My go-to list of authentic ingredients and essential kitchen gear. Read the Guide
Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness