Chupe de camarones english recipe for spotted

Chupe de camarones english recipe for spotted

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
  1. 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.
  • Add chopped onion, garlic clove, and aji chile pepper pastes towards the soup pot. Saut over medium heat until onion is translucent and aromatic. Add tomato plants, cumin, Goya seasoning, and oregano and prepare until tomato plants are soft.
  • Peel the taters and reduce 1 " cubes. Add taters to pot using the sea food broth, and simmer until taters are extremely tender, about 15-twenty minutes.

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    1. 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.
  • Slice one ear of corn crosswise into 2 inch pieces, and take away kernels from remaining 2 ears. Add corn pieces and corn kernels to pot combined with the peas. Simmer for just two-3 minutes more.
  • Remove chowder from heat, and stir in evaporated milk and queso fresco cheese. Stir in shrimp using the lime juice and season chowder with pepper and salt to taste.
  • Serve chupe in bowls, garnished with shrimp, crumbled queso fresco cheese. and chopped fresh oregano or cilantro.

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