HOW TO MAKE TAMALES VERDES RECIPES

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CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER RECIPE) - EAT …



Chupe de Camarones (Peruvian Shrimp Chowder Recipe) - Eat … 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

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

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, CarbohydrateContent 18.5 g, ProteinContent 21.22 g, FatContent 26.5 g, SaturatedFatContent 15.87 g, CholesterolContent 291.46 mg, SodiumContent 792.06 mg, FiberContent 2.82 g, SugarContent 3.26 g

CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER RECIPE) - EAT …



Chupe de Camarones (Peruvian Shrimp Chowder Recipe) - Eat … 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

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

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, CarbohydrateContent 18.5 g, ProteinContent 21.22 g, FatContent 26.5 g, SaturatedFatContent 15.87 g, CholesterolContent 291.46 mg, SodiumContent 792.06 mg, FiberContent 2.82 g, SugarContent 3.26 g

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