How to Make Appetizing Shrimp soup/ Chupa de camarones

Shrimp soup/ Chupa de camarones. 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. 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.

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! There are many Chupe de Camarones recipes, some watery to the point of broth. 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

1. Prepare of soup---------------------------.
2. You need 5 1/2 lb of large shrimp deveined.
3. Prepare 2 tbsp of ketchup.
4. Prepare 2 of large onions chopped.
5. Prepare 5 of large tomatoes skinned and seeded chopped.
6. It's 3/4 cup of oil.
7. You need 6 tbsp of red aji chili paste.
8. Prepare 2 1/4 lb of fava beans.
9. Prepare 2 1/4 lb of peas.
10. It's 14 of small yellow potatoes.
11. You need 3 ears of corn cut into 2 inch slices.
12. It's 1 1/2 cup of rice.
13. Prepare 1 cup of evaporated milk.
14. It's 3/4 cup of fresh farmers cheese cut into cubes.
15. You need 12 of eggs.
16. Prepare 2 tsp of crushed garlic.
17. It's 1/2 tsp of ground cumin.
18. It's 1 tbsp of oregano.
19. You need 1 of salt and pepper to taste.
20. You need 6 1/2 quart of water.
21. It's of red chili sauce------------------.
22. It's 1/2 cup of farmers cheese cubed.
23. You need 4 of red hot peppers.
24. It's 1/2 cup of oil.
25. You need 1 of medium onion coarsely chopped.
26. Prepare 1 of salt to taste.

We've gone the other direction and made this Peruvian shrimp chowder thick and full of flavor. A winter soup originally developed by the indigenous population of Peru, the Inca, this shrimp chowder can be a starter or a main. Our version of chupe is definitely a main. This is a "chupe de camarones" recipe for a really thick chowder with a few surprises.

Shrimp soup/ Chupa de camarones instructions

1. Peel and de-vein shrimp reserve heads and shells save 12 whole shrimp for decoration..
2. Put 6 1/2 quarts of water in a pot add heads and shells to water, and salt boil for 45 minutes then strain..
3. In a sauce pan sauteed onions garlic and tomatoes, add ketchup, red hot chili paste, cumin, salt, pepper, and shrimp bodies..
4. After 45 minutes before serving add to boiling stock rice, fava beans, peas, and corn..
5. 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..
6. In a double boiler cook peeled potatoes or steam till done..
7. Add milk, cheese, whole shrimp, and oregano after rice is done.
8. In individual bowls serve potatoes pour soup over top place a whole shrimp and poached egg on top of each serves 12.
9. 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..

A Peruvian shrimp chowder recipe that's easy to make but delicious. Check out the recipe on EatPeru.com here. Stock: Ideally, chupe de camarones is given extra flavor by using a stock made from shells and heads of the shrimp. 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.