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!"
Total Time 1 hours 5 minutes
Prep Time 1 hours
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, FatContent 6.33256942803087 g, CarbohydrateContent 26.3359642883758 g, CholesterolContent 322.880134133333 mg, FiberContent 3.06675562706634 g, ProteinContent 37.3773829021116 g, SaturatedFatContent 1.40891518140471 g, ServingSize 1 1 Serving (567g), SodiumContent 268.67445006528 mg, SugarContent 23.2692086613095 g, TransFatContent 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.
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
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.
Nutrition Facts : Calories 366.1, FatContent 12, SaturatedFatContent 3.6, CholesterolContent 295.7, SodiumContent 1336.8, CarbohydrateContent 33.3, FiberContent 3.8, SugarContent 3.6, ProteinContent 30.8
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