Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Shrimp soup/ Chupa de camarones. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Shrimp soup/ Chupa de camarones Recipe. 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.
You can have Shrimp soup/ Chupa de camarones using 26 ingredients and 9 steps. Here is how you cook it.
Ingredients of Shrimp soup/ Chupa de camarones
It’s of soup—————————.
Make ready 5 1/2 lb of large shrimp deveined.
Prepare 2 tbsp of ketchup.
Take 2 of large onions chopped.
You need 5 of large tomatoes skinned and seeded chopped.
Prepare 3/4 cup of oil.
Prepare 6 tbsp of red aji chili paste.
It’s 2 1/4 lb of fava beans.
It’s 2 1/4 lb of peas.
Take 14 of small yellow potatoes.
Take 3 ears of corn cut into 2 inch slices.
Take 1 1/2 cup of rice.
Take 1 cup of evaporated milk.
Make ready 3/4 cup of fresh farmers cheese cut into cubes.
You need 12 of eggs.
Make ready 2 tsp of crushed garlic.
Prepare 1/2 tsp of ground cumin.
Make ready 1 tbsp of oregano.
Take 1 of salt and pepper to taste.
You need 6 1/2 quart of water.
Take of red chili sauce——————.
You need 1/2 cup of farmers cheese cubed.
You need 4 of red hot peppers.
Make ready 1/2 cup of oil.
Prepare 1 of medium onion coarsely chopped.
It’s 1 of salt to taste.
It is usually served in large bowls, and although Peruvians have insatiable appetites, I would recommend.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.
Shrimp soup/ Chupa de camarones step by step
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..
Our version of chupe is definitely a main.Among a huge selection of Peruvian soups there is one that stands out as a real culinary masterpiece: Arequipa's shrimp chupe, or chupe de camarones, in Spanish.This is a hearty, extremely satisfying, empowering, and some even say aphrodisiac dish; a volcano of flavor, color, and texture.
However, if you don't fancy using Peruvian corn, you can add pumpkins or any other vegetables of your preference to the main ingredients.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 is my favorite seafood, so in it goes =) Thick & hearty; perfect for cold weather!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.
