Recipe: Perfect Shrimp soup/ Chupa de camarones

Shrimp soup/ Chupa de camarones. This shrimp soup, known as Chupe de Camarones or Chiclayo hails from the western coast of Peru in the city of Lima, where fresh shrimp are brought in by the Humbolt Currant of the South Pacific Ocean. Here, the broth is seasoned with tomatoes and spiked with a touch of hot red peppers, and then thickened with starchy vegetables, like large. Chupe de Camarones (Peruvian Shrimp Chowder) recipe: Chupe is the Peruvian national dish, and may be made of any and everything, so long as it holds its relationship to soup.

Shrimp soup/ Chupa de camarones This is a hearty, extremely satisfying, empowering, and some even say aphrodisiac dish; a volcano of flavor, color, and texture. It is usually served in large bowls, and although Peruvians have insatiable appetites, I would recommend. Remove heads and shells from shrimp, and refrigerate the shrimp. You can have Shrimp soup/ Chupa de camarones using 26 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Shrimp soup/ Chupa de camarones

  1. Prepare of soup—————————.
  2. Prepare 5 1/2 lb of large shrimp deveined.
  3. Prepare 2 tbsp of ketchup.
  4. You need 2 of large onions chopped.
  5. Prepare 5 of large tomatoes skinned and seeded chopped.
  6. Prepare 3/4 cup of oil.
  7. You need 6 tbsp of red aji chili paste.
  8. It’s 2 1/4 lb of fava beans.
  9. It’s 2 1/4 lb of peas.
  10. It’s 14 of small yellow potatoes.
  11. Prepare 3 ears of corn cut into 2 inch slices.
  12. Prepare 1 1/2 cup of rice.
  13. Prepare 1 cup of evaporated milk.
  14. You need 3/4 cup of fresh farmers cheese cut into cubes.
  15. It’s 12 of eggs.
  16. Prepare 2 tsp of crushed garlic.
  17. You need 1/2 tsp of ground cumin.
  18. Prepare 1 tbsp of oregano.
  19. You need 1 of salt and pepper to taste.
  20. Prepare 6 1/2 quart of water.
  21. Prepare of red chili sauce——————.
  22. You need 1/2 cup of farmers cheese cubed.
  23. Prepare 4 of red hot peppers.
  24. It’s 1/2 cup of oil.
  25. It’s 1 of medium onion coarsely chopped.
  26. Prepare 1 of salt to taste.

Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Peruvian Shrimp Soup – Chupe de Camarones is a deliciously, hearty, creamy soup loaded with shrimp, feta, and noodles. Quick and simple to make. Β‘Al Ataque!

Shrimp soup/ Chupa de camarones instructions

  1. Peel and de-vein shrimp reserve heads and shells save 12 whole shrimp for decoration..
  2. Put 6 1/2 quarts of water in a pot add heads and shells to water, and salt boil for 45 minutes then strain..
  3. In a sauce pan sauteed onions garlic and tomatoes, add ketchup, red hot chili paste, cumin, salt, pepper, and shrimp bodies..
  4. After 45 minutes before serving add to boiling stock rice, fava beans, peas, and corn..
  5. In a medium sized pot add 2 quarts of soup/broth. Then poach the eggs in this liquid, you can poach more than one at a time depending on the size of pot..
  6. In a double boiler cook peeled potatoes or steam till done..
  7. Add milk, cheese, whole shrimp, and oregano after rice is done.
  8. In individual bowls serve potatoes pour soup over top place a whole shrimp and poached egg on top of each serves 12.
  9. For the sauce boil the red hot chili's in water desired devein peppers blend with rest ingredients serve in it's own little dish on side with the cheese added at the last..

On the menu it was called "Sopa de Camarones" translated to shrimp soup and it was a huge cauldron of spicy shrimp broth with all sorts of aromatics and shrimp in it. There are many Chupe de Camarones recipes, some watery to the point of broth. We've gone the other direction and made this Peruvian shrimp chowder thick and full of flavor. A winter soup originally developed by the indigenous population of Peru, the Inca, this shrimp chowder can be a starter or a main. Our version of chupe is definitely a main.