Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, shrimp soup/ chupa de camarones. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Shrimp soup/ Chupa de camarones is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Shrimp soup/ Chupa de camarones is something that I’ve loved my whole life. They’re nice and they look fantastic.
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.
To get started with this recipe, we must first prepare a few components. You can cook shrimp soup/ chupa de camarones using 26 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp soup/ Chupa de camarones:
- Prepare soup—————————
- Make ready 5 1/2 lb large shrimp deveined
- Get 2 tbsp ketchup
- Make ready 2 large onions chopped
- Take 5 large tomatoes skinned and seeded chopped
- Prepare 3/4 cup oil
- Prepare 6 tbsp red aji chili paste
- Take 2 1/4 lb fava beans
- Make ready 2 1/4 lb peas
- Make ready 14 small yellow potatoes
- Get 3 ears corn cut into 2 inch slices
- Take 1 1/2 cup rice
- Get 1 cup evaporated milk
- Get 3/4 cup fresh farmers cheese cut into cubes
- Prepare 12 eggs
- Get 2 tsp crushed garlic
- Take 1/2 tsp ground cumin
- Take 1 tbsp oregano
- Take 1 salt and pepper to taste
- Prepare 6 1/2 quart water
- Take red chili sauce——————
- Take 1/2 cup farmers cheese cubed
- Prepare 4 red hot peppers
- Take 1/2 cup oil
- Make ready 1 medium onion coarsely chopped
- Prepare 1 salt to taste
Shrimp is my favorite seafood, so in it goes =) Thick & hearty; perfect for cold weather! Chupe de Camarones Classic Peruvian Dish Vegetables. Preparing Chupe de Camarones is all about allowing your creative juices to flow. On most occasions, Peruvians prefer using choclo (whole ears of corn) cut into small wheels.
Instructions to make Shrimp soup/ Chupa de camarones:
- Peel and de-vein shrimp reserve heads and shells save 12 whole shrimp for decoration.
- Put 6 1/2 quarts of water in a pot add heads and shells to water, and salt boil for 45 minutes then strain.
- In a sauce pan sauteed onions garlic and tomatoes, add ketchup, red hot chili paste, cumin, salt, pepper, and shrimp bodies.
- After 45 minutes before serving add to boiling stock rice, fava beans, peas, and corn.
- 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.
- In a double boiler cook peeled potatoes or steam till done.
- Add milk, cheese, whole shrimp, and oregano after rice is done
- In individual bowls serve potatoes pour soup over top place a whole shrimp and poached egg on top of each serves 12
- 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.
However, if you don't fancy using Peruvian corn, you can add pumpkins or any other vegetables of your preference to the main ingredients. Meanwhile, poach eggs in a saucepan of simmering water or in an egg poacher. Season soup with salt and pepper to taste and add cheese. Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat.
So that’s going to wrap it up with this exceptional food shrimp soup/ chupa de camarones recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
