By Marian Blazes. South American Food Expert
This hearty chowder is really a favorite in Peru, where it's frequently created using crayfish. The normal preparation would be to boil the crayfish, process the cooked crayfish inside a blender with a few of the caldo (broth), after which to include the pured crayfish to the stew to thicken it. Other traditional ingredients include yellow taters, aji chile peppers, corn, milk and queso fresco cheese. Chupe de camarones is generally offered having a poached egg and garnished with several whole crayfish.
This "quick and simple" form of chupe de camarones is easier to organize, but nonetheless wealthy and filled with flavor.
Ingredients
- 1 pound raw shrimp (unpeeled)
- two tablespoons essential olive oil
- two tablespoons butter
- Juice of just one lime
- 1 large onion, chopped
- 3 cloves garlic clove, minced
- two tablespoons jarred aji amarillo paste (or 1 aji amarillo pepper, seeded and minced)
- 1 tablespoon aji panca paste
- 2 tomato plants. seeded and diced
- 1 teaspoon cumin
- 1 teaspoon dried oregano, or 1 tablespoon minced fresh oregano
- 1 packet of Goya seasoning with achiote
- 3 cups sea food or chicken stock
- 1 1/2 pounds medium yellow taters
- 1 1/2 cups frozen peas
- 3 ears of fresh corn, or 2 cups frozen corn kernels
- 1 12-ounce can of evaporated milk
- 1 cup crumbled queso fresco cheese
- Pepper and salt to taste
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Preparation
- Heat the essential olive oil and butter inside a heavy soup pot over medium high temperature. Add some shrimp and saut until pink, about 3-4 minutes. Remove shrimp to some bowl and let awesome.
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- While taters are cooking, peel shrimp (reserving several shrimp unpeeled for garnish, if preferred). Season shrimp with pepper and salt and toss using the lime juice. Put aside.
