Warm Your Soul with this Rich and Creamy Shrimp Chowder!
Do you crave for flavorful soups that warm your soul and satiate your taste buds? If so, then prepare yourself to indulge in a bowl of incredibly delicious and comforting Peruvian Chupe De Camarones. This traditional shrimp chowder is the champion soup of Peru, and we’re about to share with you the recipe chupe de camarones.
The Peruvian shrimp chowder has been cherished for generations, especially on colder days or at family gatherings. It’s a dish that can make you feel right at home, even if you’ve never been to Peru. The flavors are mild yet distinctive, and the ingredients are both healthy and satisfying.
In this recipe article, you will find detailed instructions on how to prepare this magical soup at home using readily available ingredients. From red onions and garlic cloves to fresh oregano and queso fresco, we’ll walk you through every step of the cooking process.
Trust us when we say that with this recipe chupe de camarones, you’ll never want another shrimp soup again!
Why You’ll Love This Recipe
In case you’re looking for a delicious and hearty soup recipe to warm your soul during the colder months, this Peruvian Chupe de Camarones is exactly what you need. As a chef specialized in Latin-American cuisine, I recommend this recipe as one of my all-time favorites, and I’m sure you’ll love it too.
One of the reasons why you will love this recipe is that it features incredibly fresh and hearty ingredients that are not only packed with flavors but also nutrients. The soup includes juicy and succulent shrimp, new potatoes, peas, garlic, onions, and Aji Amarillo chili paste—a key ingredient for traditional Peruvian seafood dishes. These ingredients all come together to make an incredibly delicious Peruvian shrimp chowder that will undoubtedly be a hit with your family and friends.
Another reason why this recipe stands out is its versatility. This dish can be easily adjusted to cater to different taste preferences or dietary restrictions. For instance, while traditional Chupe de Camarones calls for queso fresco as a garnish, you can substitute it with feta cheese if you wish to add some tanginess to the meal. If you’re vegetarian or vegan, you can replace the shrimp with tofu or soy protein crumbles to create a stunning vegetarian version.
This Peruvian Shrimp Chowder is a champion soup that represents Peru’s traditional culinary heritage. Therefore, trying this recipe also means exploring different cuisines and cultures from around the world without leaving your kitchen! With lovely aromas of fresh oregano infused into the creamy broth made from evaporated milk and long-grain white rice, this soup is sure to transport you right into the heart of Peru.
So whether you’re craving some seriously comforting food or looking to expand your culinary horizons with exciting new flavors, there’s no better dish than this Peruvian Chupe de Camarones. It is both incredibly fulfilling and satisfying. I hope you give this recipe a try; your taste buds will thank you!
Ingredient List
Before we dive into crafting this incredibly delicious Peruvian Shrimp Chowder, “Chupe de Camarones,” let’s get all of the ingredients together so we can start prepping. Here are the ingredients you’ll need to make this champion soup:
Shrimp
- 2 pounds shrimp, peeled and deveined, shells and heads reserved for stock
Red Onion
- 2 small red onions, finely chopped
Olive Oil
- 2 tablespoons olive oil
Garlic Cloves
- 3 tablespoons minced garlic
- 1 garlic clove for the chupe
Water
- 4 cups water (necessary for shrimp stock)
- 2 cups water (necessary for soup)
Russet Potato
- 1 medium-size Russet potato, peeled and diced into small cubes
Long-grain White Rice
- 1/3 cup long-grain white rice
Peas
- 1/4 cup frozen green peas
Fresh Oregano
- 1 tablespoon fresh chopped oregano
Evaporated Milk
- 1 can of evaporated milk
Queso Fresco
- 1/2 cup crumbled Queso fresco
Aji Amarillo paste
- 1 tablespoon of Aji Amarillo paste
Salt
- Salt to taste
With all of these ingredients at your disposal, you’re ready to dive headfirst into making this traditional Peruvian dish that is sure to warm everyone’s hearts and stomachs!
The Recipe How-To
Step 1: Clean the Shrimp
Start by cleaning all of the shrimp. Add them to a bowl and rinse them under cold water, then remove the shells and heads. Reserve the shells and heads, as we’ll use them later to make the broth.
Step 2: Make the Broth
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add one finely chopped small red onion and cook for a few minutes until translucent, then add one minced garlic clove and cook until fragrant.
Add the reserved shrimp shells and heads along with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 20-30 minutes until the broth is flavorful. Strain the broth and discard the solids.
Step 3: Prepare the Vegetables and Rice
While the broth is cooking, peel and chop two russet potatoes into small cubes. Finely chop one small red onion and set it aside. Rinse 1 cup of long-grain white rice under cold water until the water runs clear.
In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice, cover, and reduce heat to low. Cook for about 15-20 minutes or until tender.
In a large skillet over medium-high heat, add another tablespoon of olive oil. Sauté chopped red onion until translucent, then add cubed potatoes and sauté for another five minutes.
Add cooked rice to the skillet with vegetables, mix well together.
Step 4: Prepare the Shrimp Chowder
Add prepared shrimp chowder stock to rice with vegetables in pan.Simmer for additional 5-10 minutes on medium heat
Add cooked peas (fresh or defrosted), 1 teaspoon of minced fresh oregano, 1 can of evaporated milk, and 1 1/2 cups of grated queso fresco. Cook for another few minutes until the cheese has melted and everything is combined.
Finally, add the cleaned shrimp to the pot and cook for another five to six minutes. Be careful not to overcook them, or they will become tough and rubbery.
Step 5: Garnish and Serve
Serve the Shrimp Chowder (Chupe de Camarones) hot, garnished with fresh oregano leaves, shredded queso fresco cheese and aji amarillo chili paste.
Enjoy your incredibly delicious Peruvian Shrimp Chowder that is a champion soup in Peru with family or friends and as they say in Peru- “Buen provecho!”
Substitutions and Variations
Are you looking to make some changes to the traditional Peruvian Chupe De Camarones recipe? Here are some substitutions and variations that you can consider to add your own twist to this delicious chowder.
Substitutions:
– Rice: If you don’t have long-grain white rice on hand, you can replace it with any other type of rice. However, keep in mind that different types of rice have different cooking times.
– Queso fresco: This cheese has a mild taste and crumbly texture, but if you can’t find it, then feta cheese or panela cheese can be used as a substitute.
– Shrimp: If shrimp is not your thing, you can swap it with some other seafood like scallops or crab meat. You can even use chicken or vegetable broth instead of water to give your chowder a different flavor profile.
Variations:
– Spicy Chupe De Camarones: You can add some heat to your chowder by using chili paste or aji amarillo paste while sautéing onions and garlic before adding water. You can also add chopped jalapeños or red pepper flakes for an extra kick.
– Vegetarian Chupe: For all the vegetarians out there, omitting shrimp from this recipe makes it vegetarian. You can also add vegetables like carrots, corn, and spinach for a healthier version of the chowder.
– Creamy Chupe De Camarones: To make your chowder creamier, add one cup of evaporated milk in addition to the regular milk.
These are just a few ideas to get your creative juices flowing! Don’t hesitate to experiment with your own unique blend of ingredients to make the perfect variation of Peruvian Chupe De Camarones that suits your taste buds best.
Serving and Pairing
Once the chupe de camarones has finished cooking, it’s time to serve and enjoy this incredibly delicious Peruvian shrimp chowder. The soup itself provides a perfect balance of creaminess and heat that will leave you wanting more.
You can simply ladle the soup into individual bowls and top with a sprinkle of fresh oregano and crumbled queso fresco. Serve with some warm long-grain white rice on the side and you’ve got yourself a meal that hits all the right notes.
If you want to go the extra mile, consider serving the chupe de camarones with some crusty bread or toasted brioche buns for dipping. The soup is also great when paired with a fresh salad or steamed vegetables like peas.
As for drinks, I recommend serving this shrimp chowder with a cold beer or a crisp white wine like Sauvignon Blanc. This pairing complements the flavors of the dish and cools down the heat of the chili paste.
Overall, chupe de camarones is an incredibly versatile dish that can be served as a hearty meal on its own or as part of a larger spread. However you choose to enjoy it, I’m sure it will become a champion soup in your recipe collection.
Make-Ahead, Storing and Reheating
No worries if you have leftovers or want to prepare this dish in advance. Chupe de Camarones tastes just as good reheated the next day, and can be stored in the refrigerator for up to three days.
To store, let the soup cool completely then place it in an airtight container, ensuring that it is properly sealed to prevent any odor transfer. The shrimp may lose some of their texture when reheated, so you may want to remove them from the soup before storing and then replace them later.
To reheat, transfer your leftover soup to a pot and heat over low-medium heat, stirring constantly until the soup is fully reheated. Remember, too much heat can overcook the shrimp and alter the texture of the other ingredients.
If you’d like to freeze your chupe de camarones for longer storage, remove the potato cubes before doing so. They have a tendency to become mushy upon thawing.
Overall, chupe de camarones is a practical choice because it’s highly adaptable to being stored or prepared in advance without sacrificing flavour or quality. Whether served right away or saved for later enjoyment, this authentic Peruvian dish is sure to provide delight with every spoonful.
Tips for Perfect Results
To create the perfect Peruvian Chupe De Camarones, you need to keep in mind a few essential tips that I’ve learned through my experience. Firstly, make sure to use fresh ingredients whenever possible to guarantee optimal taste and texture. Here are some additional tips that can make all the difference:
1. Don’t Overcook the Shrimp: Overcooking shrimp can lead to a rubbery texture that’s unappetizing. Be sure to remove them from the heat as soon as they start turning pink.
2. Use High-Quality Stock: If you’re using stock or broth, choose a high-quality brand or, better yet, make your own. The quality of your stock will have an impact on the flavor of your chupe de camarones.
3. Let it Sit: Allow your finished chupe de camarones to sit for several minutes before serving. This will allow the flavors to meld together and result in a more cohesive dish.
4. Adjust Salt Levels: Be careful when seasoning with salt as different types of stock or bullion may contain varying amounts of salt already. Taste throughout the cooking process and adjust accordingly.
5. Add a Touch of Acid: A squeeze of lime juice or a splash of vinegar can brighten the flavors in your chupe de camarones and create an overall well-balanced dish.
By keeping these tips in mind, you will achieve optimal results every time you prepare this incredibly delicious Peruvian shrimp chowder.
FAQ
Before concluding this recipe article, let’s address some questions that you may have regarding the Peruvian Chupe De Camarones. Here are some frequently asked questions and their respective answers that will help you avoid any confusion while cooking this delicious Peruvian shrimp chowder.
What are the ingredients of Chupe de Camarones?
If you’re looking for a flavorful and unique spice blend to add to your pantry, look no further. Our chefs have combined cumin, paprika, oregano, kaffir lime, Aji Panca and Aji Amarillo chilis to create a one-of-a-kind blend. We use this blend to elevate the traditional dish “Chupe de Camarones” by adding peas, corn and potatoes to create a delicious spoonful that is sure to satisfy your taste buds. While this dish has many regional variations, our version is sure to impress.
What is the history of Chupe de Camarones?
Shrimp chupe, a traditional soup made by the Inca community in Peru, underwent a transformation in the early 1800s when the Spanish brought eggs and milk to the region. This evolution led to the creation of the shrimp chowder that we now know and enjoy in Peru.
Bottom Line
In conclusion, this Peruvian Chupe De Camarones recipe is not only a delicious and flavorful dish, but it is also incredibly easy to prepare. With the right ingredients and a few simple steps, you can recreate the traditional shrimp chowder of Peru in your own kitchen.
This recipe combines fresh shrimp with savory seasonings like garlic, oregano and queso fresco to create an unforgettable taste experience. And with substitutions and variations available, like the addition of chili paste or peas, you can easily customize this dish to suit your tastes.
Whether you’re looking for a hearty meal to warm up on a chilly day or want to impress guests with an exotic culinary creation, this Peruvian Chupe De Camarones recipe is the perfect choice. So why not try it out for yourself today? You may just discover your new favorite dish!
Peruvian Chupe De Camarones (Peruvian Shrimp Chowder) Recipe
Ingredients
- 2 lbs shrimp, with shells and heads
- 4 cups water (more if necessary)
- 2 tablespoons olive oil
- 1/2 small red onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon aji panca chili paste (can substitute tomato paste if necessary)
- 1 teaspoon aji amarillo chili paste
- 1 cup peas, either fresh or frozen
- 1/4 cup long-grain white rice
- 1 -2 ear of corn, cut into 1 1/2-inch chunks
- 1 lb russet potato, peeled and cut into 1 1/2-inch chunks
- 1 teaspoon salt (to taste)
- 1/4-1/2 cup queso fresco, cut into 1/2-inch dice
- 1 cup evaporated milk
- 1 tablespoon fresh oregano, chopped
- 3 eggs
Instructions
- 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.
Add Your Own Notes
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.