CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)
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
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
PERUVIAN CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)
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
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)
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
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
SHRIMP CHOWDER
Make and share this Shrimp Chowder recipe from Food.com.
Provided by Mimi Bobeck
Categories Chowders
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Peel the shrimp and boil the shells in 1 gallon water with the scraps from chopping the onion and celery and 2 teaspoons salt.
- Reduce the liquid to 1/4 or about 1 quart of stock and strain.
- Blanch the shrimp in the stock.
- Do not overcook.
- Strain and reserve shrimp and stock for soup.
- Saute the celery, carrots and onion.
- Add black pepper, curry powder, chili powder, thyme and chopped garlic.
- Add flour and mix well.
- Gradually add 1 quart of hot shrimp and stock and simmer for about 15 minutes on low heat.
- Add diced tomato, green pepper and potatoes to stock mixture and continue to simmer until potatoes are tender.
- Add salt to taste and rock shrimp just before serving.
- Serve topped with oyster crackers and fresh chopped parsley.
Nutrition Facts : Calories 553.3, Fat 26, SaturatedFat 15, Cholesterol 346.6, Sodium 1555.4, Carbohydrate 43.8, Fiber 6.2, Sugar 6.2, Protein 36.5
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