Chupe De Camarones Recipes

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PERUVIAN CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)



Peruvian Chupe De Camarones (Peruvian Shrimp Chowder) image

I found this in the food section of the newspaper last week, and it sounded intriguing. Posting it here so I don't have to worry about losing it.

Provided by Muffin Goddess

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs shrimp, with shells and heads
4 cups water (more if necessary)
2 tablespoons olive oil
1/2 small red onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon aji panca chili paste (can substitute tomato paste if necessary)
1 teaspoon aji amarillo chili paste
1 cup peas, either fresh or frozen
1/4 cup long-grain white rice
1 -2 ear of corn, cut into 1 1/2-inch chunks
1 lb russet potato, peeled and cut into 1 1/2-inch chunks
1 teaspoon salt (to taste)
1/4-1/2 cup queso fresco, cut into 1/2-inch dice
1 cup evaporated milk
1 tablespoon fresh oregano, chopped
3 eggs

Steps:

  • NOTE: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets. You may be able to find the cheese at a well-stocked grocery store as well.
  • 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. Reduce the heat and simmer for 15 minutes.
  • While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.
  • Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups.
  • Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
  • Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink).
  • Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).
  • When eggs are cooked, soup is finished.

CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)



Chupe de Camarones (Peruvian Shrimp Chowder) image

Thick, creamy Chupe de Camarones with a few twists. Peruvian shrimp chowder recipe that's easy to make but delicious.

Provided by Eat Peru

Categories     Main Course     Soup     Starter

Number Of Ingredients 14

500 grams Shrimps (peeled (heads and shells reserved))
5 cups Water
1/3 cup Flour
1/3 cup Butter
½ Yellow Onion (diced)
1 Red Bell Pepper
2 cloves Garlic (minced)
1 tbsp Tomato Paste
1 Ear Corn (cut into 2" segments)
1 Medium Potato (diced)
½ cup Green Peas
1 cup Heavy Cream
1 tsp Dried Oregano
Salt and Powdered Cayenne to taste

Steps:

  • Combine shrimps heads and shells with two cups of water and half a teaspoon of salt in a pot. Bring to a boil and simmer over medium heat for 15 minutes. Strain out the shells and discard.
  • Heat butter in a pan.
  • Add onions, bell peppers, and garlic. Sweat until onions turn slightly translucent.
  • Add tomato paste and roast for 1-2 minutes.
  • Sprinkle in flour and roast for another minute.
  • Stir in 3 cups water, shrimp stock, and oregano. Bring to a boil.
  • Add corn, potatoes, and peas. Simmer for 15 minutes or until potatoes are tender.
  • Add shrimp.
  • Add heavy cream and bring back to a boil and simmer for another 2 minutes.
  • Season with salt and powdered cayenne to taste.

Nutrition Facts : ServingSize 200 g, Calories 393.54 kcal, Carbohydrate 18.5 g, Protein 21.22 g, Fat 26.5 g, SaturatedFat 15.87 g, Cholesterol 291.46 mg, Sodium 792.06 mg, Fiber 2.82 g, Sugar 3.26 g

CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)



Chupe de Camarones (Peruvian Shrimp Chowder) image

Chupe is the Peruvian national dish, and may be made of any and everything, so long as it holds its relationship to soup. Shrimp is my favorite seafood, so in it goes =) Thick & hearty; perfect for cold weather!

Provided by Firebyrd

Categories     Soups, Stews and Chili

Time 1h5m

Yield 6

Number Of Ingredients 16

2 lbs shrimp with shells and heads
4 cups water (more if necessary)
2 tablespoons olive oil
1/2 small red onion finely chopped
1 clove garlic clove finely chopped
1 tablespoon aji panca chili paste (can substitute tomato paste if necessary)
1 teaspoon aji amarillo chili paste
1 cup peas either fresh or frozen
1/4 cup long-grain white rice
1 ear corn (1-2 ears); cut into 1 1/2-inch chunks
1 lb russet potato peeled and cut into 1 1/2-inch chunks
1 teaspoon salt (to taste)
1/4 cup queso fresco cut into 1/2-inch chunks (1/4 to 1/2c)
1 cup evaporated milk
1 tablespoon Fresh Oregano chopped
3 Eggs

Steps:

  • 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. Reduce the heat and simmer for 15 minutes. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened. Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 5 1/2 cups. Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes. Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink). Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead). When eggs are cooked, soup is finished.

Nutrition Facts : Calories 315 calories, Fat 6.33256942803087 g, Carbohydrate 26.3359642883758 g, Cholesterol 322.880134133333 mg, Fiber 3.06675562706634 g, Protein 37.3773829021116 g, SaturatedFat 1.40891518140471 g, ServingSize 1 1 Serving (567g), Sodium 268.67445006528 mg, Sugar 23.2692086613095 g, TransFat 1.21283827732465 g

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