Chupe de Camarones: A Flavorful Peruvian Shrimp Chowder
Experience the vibrant flavors of Peru with this Chupe de Camarones, a hearty shrimp chowder brimming with fresh ingredients. This dish combines the richness of shrimp, potatoes, and corn with a hint of spice from aji panca and aji amarillo pastes, all simmered in a creamy broth enriched with evaporated milk and fresh oregano. Perfect for gathering around the table on a cool evening, this chowder not only nourishes the body but also delights the senses. Serve it alongside crusty bread for a truly satisfying meal that transports you straight to the Andes.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Shrimp
2 lbs (with shells and heads removed)
Water
4 cups (more if necessary)
Olive oil
2 tablespoons (for sautéing)
Red onion
1/2 small (finely chopped)
Garlic
1 clove (finely chopped)
Aji panca chili paste
1 tablespoon (can substitute with tomato paste if necessary)
Aji amarillo chili paste
1 teaspoon
Peas
1 cup (either fresh or frozen)
Long-grain white rice
1/4 cup
Corn
1 - 2 ears (cut into 1 1/2-inch chunks)
Russet potato
1 lb (peeled and cut into 1 1/2-inch chunks)
Salt
1 teaspoon (to taste)
Queso fresco
1/4 - 1/2 cup (cut into 1/2-inch dice)
Evaporated milk
1 cup
Fresh oregano
1 tablespoon (chopped)
Eggs
3
Instructions
1
Start by removing the heads and shells from the shrimp and refrigerating the shrimp for later use. Place the shells and heads into a medium saucepan, adding enough water to cover them. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
2
In a large flameproof casserole, heat the olive oil over medium heat. Add the finely chopped onion and garlic, cooking for about 2 minutes while stirring occasionally. Incorporate the aji panca and aji amarillo pastes, reducing the heat to medium-low. Continue to cook the mixture, stirring frequently, for about 10 minutes or until the onion becomes soft and translucent.
3
Once the shrimp shells have simmered, puree the shells and cooking liquid in a blender until smooth. Strain the mixture through a fine-mesh strainer into a bowl, discarding any solids. Measure the resulting liquid and add enough water to reach a total of 4 cups.
4
Pour the prepared shrimp broth into the onion mixture in the casserole and bring it to a boil. Stir in the peas, long-grain white rice, and corn chunks, reducing the heat afterward to let it simmer for approximately 10 minutes.
5
Next, add the peeled and cubed russet potatoes along with salt. Continue cooking until both the potatoes and rice are tender, which should take about 10 more minutes.
6
Gently fold in the shrimp and diced queso fresco into the simmering mixture. Allow it to simmer while occasionally stirring until the shrimp turn pink and are cooked through, roughly 4 minutes.
7
Stir in the evaporated milk and fresh oregano. Keep cooking and stirring until the chowder begins to boil once again.
8
Finally, crack the eggs directly into the soup, ensuring they are spaced apart so they remain whole. For a different approach, you can beat the eggs together in a bowl before adding them to the soup. Cook until the eggs are fully set, and your chowder is ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chupe de Camarones?
Chupe de Camarones is a flavorful and hearty Peruvian shrimp chowder that combines shrimp, potatoes, and corn in a creamy, spiced broth.
What are the primary flavor components of this chowder?
The dish features the vibrant flavors of Peru, utilizing aji panca and aji amarillo chili pastes, evaporated milk, and fresh oregano.
How do I prepare the shrimp for the broth?
Remove the heads and shells from the shrimp, simmering them in water for 15 minutes to create a flavorful base for the soup.
What is the secret to a rich shrimp flavor in this recipe?
The recipe involves pureeing the cooked shrimp shells and heads with their cooking liquid and then straining it to create a concentrated broth.
What can I use if I don't have aji panca chili paste?
If necessary, you can substitute tomato paste for the aji panca chili paste.
What vegetables are included in the chowder?
This recipe includes red onion, garlic, peas, corn on the cob chunks, and russet potatoes.
What kind of rice is used in Chupe de Camarones?
The recipe calls for 1/4 cup of long-grain white rice.
How should the corn be prepared?
The corn should be cut into 1 1/2-inch chunks before being added to the simmering broth.
When do I add the potatoes?
The peeled and cubed russet potatoes are added after the shrimp broth, peas, rice, and corn have begun simmering.
How long does it take for the potatoes and rice to cook?
It typically takes about 10 minutes of simmering for the potatoes and rice to become tender.
What type of cheese is added to the soup?
Queso fresco, cut into 1/2-inch dice, is folded into the mixture toward the end of cooking.
How long should the shrimp cook in the broth?
The shrimp should be simmered for roughly 4 minutes, or until they turn pink and are cooked through.
When is the evaporated milk added?
The evaporated milk is stirred in along with the fresh oregano after the shrimp and cheese have been added.
How are the eggs incorporated into the chowder?
You can crack the eggs directly into the soup so they remain whole, or beat them together in a bowl before adding them for a different texture.
Is this soup considered spicy?
Yes, it has a hint of spice from the aji panca and aji amarillo pastes, though it is described as a well-balanced, flavorful heat.
What should I serve with Chupe de Camarones?
It is best served alongside crusty bread to help soak up the creamy broth.
How much shrimp is required for this recipe?
The recipe requires 2 lbs of shrimp with their shells and heads.
What type of potato is recommended?
Russet potatoes are recommended for their texture and ability to thicken the chowder slightly.
Can I use frozen peas?
Yes, the recipe allows for either fresh or frozen peas.
How much water is used for the shrimp broth?
You start with 4 cups of liquid, using the water from the boiled shells and adding more if necessary to reach the total volume.
What oil is used for the aromatics?
Two tablespoons of olive oil are used to sauté the onion and garlic.
How long should I sauté the onion and chili pastes?
The mixture should be cooked for about 10 minutes over medium-low heat until the onion is soft and translucent.
What herb is used for garnishing and flavor?
Freshly chopped oregano is added at the end of the cooking process.
What is aji amarillo?
Aji amarillo is a yellow Peruvian chili paste that provides a unique fruity heat to the dish.
Is this a dairy-free recipe?
No, it contains evaporated milk and queso fresco cheese.
How do you handle the shrimp shells after pureeing?
The pureed mixture must be strained through a fine-mesh strainer, discarding any solids and keeping only the liquid.
How many eggs are used in the soup?
The recipe calls for 3 eggs to be added at the final stage.
Should the potatoes be peeled?
Yes, the russet potatoes should be peeled and cut into 1 1/2-inch chunks.
What is the total number of ingredients?
There are 16 ingredients used in this Chupe de Camarones recipe.
What category of food does this fall under?
It is a Peruvian seafood chowder, often categorized as a hearty comfort food or soup.