Peruvian Shrimp And Corn Chowder Food

CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)

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.

CHUPE (PERUVIAN SHRIMP CHOWDER)

Steps:

• Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
• Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
• Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.

SHRIMP AND CORN CHOWDER

Steps:

• Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
• Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

PERUVIAN SHRIMP-AND-CORN CHOWDER

Steps:

• In a large pot, heat the oil over moderate heat.
• Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes.
• Remove with a slotted spoon.
• When the shrimp are cool enough to handle, peel them and set aside.
• Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot.
• Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot.
• Cover and bring to a boil.
• Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
• Add the cream and simmer for 10 minutes.
• Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using.
• Cook until the shrimp are just heated through, about 2 minutes.

PERUVIAN CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)

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.

PERUVIAN SHRIMP-AND-CORN CHOWDER

Steps:

• Directions.
• In a large pot, heat the oil over moderate heat.
• Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes.
• Remove with a slotted spoon.
• When the shrimp are cool enough to handle, peel them and set aside.
• Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot.
• Cover and bring to a boil.
• Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.
• Add the cream and simmer for 10 minutes. Stir in the peeled shrimp and the remaining teaspoon of salt.
• Cook until the shrimp are just heated through, about 2 minutes.