Chupe de Camarones/Shrimp Stew {Recipe}


9 comments

I've been craving something fishy for a couple of days now, but not the same tilapia taste, so I decided to finally try to make a Peruvian dish called "Chupe de Camerones" that my Peruvian friend makes.  Isn't it amazing that when a friend moves away, you often want to grab hold to something to remember them by; something that the two of you share?  This soup is one of those things.  Now admittedly, my version may not be exactly like hers, but I'll think of her every time I make it.  :-)

Before I proceed with the recipe, let me say that I combined two recipes to make this dish, plus my own little something something (you know I can't stick to a recipe for dishes like this).  The recipes I combined were an English translation (the only one I've seen so far) on YouTube, my recollection of what my friend makes, and I used fish sauce to add a bit more of a fish taste since I wasn't using shrimp with the heads still on.  Apparently they have more flavor.  I wouldn't know.  Ok, now on to the recipe!

{Chupe de Camarones}
makes approximately 6-8 servings
 
Ingredients:
1 lb jumbo shrimp
4 medium sized Yukon Gold potatoes
1/2 medium onion, chopped
3/4 cup frozen corn
3/4 cup frozen lima beans
1 carrot, peeled and diced
1/4 cup long grain rice (I used Basmati)
2 Roma tomatoes, chopped, peeled, and seeds removed
3 cloves garlic, minced
1 tsp oregano (I used 1 sprig of fresh dried oregano, crushed)
2 T ají panca paste
1/4 tsp ají amarillo paste
ground cumin (I used whole cumin seeds)
2 T tomato paste
canola oil or olive oil
2 bay leaves
4 cups of liquid (i.e. water, chicken broth, shrimp stock, or a combination.  I used water)
3 tsp. fish sauce
4-5 eggs
1/2 cup evaporated milk
salt and pepper to taste

Directions:
  1. Heat oil in a stock pot or large pot over medium high heat.  Sauté onions for about 2 minutes.  Then add garlic, tomatoes, cumin seeds, and ají panca.  Sauté for another minute or two.  Add ají amarillo.
  2. Add your liquid to the pot.  Stir.  Add bay leaves, black pepper, and oregano.
  3. Stir in tomato paste to thicken soup.  Add in fish sauce. Allow to cook for a few minutes, then add in salt to taste.  (The fish sauce has salt so be sure not to add your salt until you've used this sauce.)
  4. Add in the potatoes, rice, carrots, beans, and corn.  Cook until potatoes are almost done.  (Approximately 20 minutes)
  5. Check the liquid.  If more liquid is needed, add it at this time.  You need some liquid to poach the eggs.  (I had to add 1 1/2 cups of water.)
  6. Crack the egg shells, and place the eggs in the soup.  Make sure the eggs have room to cook.  Do not stir.  Cover pot.  Let eggs poach for 8 minutes.
  7. Check for seasonings.  Adjust if necessary.  Then, add in the shrimp.  Allow to cook for 2 minutes.
  8. Then pour in 1/2 cup of evaporated milk.  Stir and allow to heat through.
On the individual servings, you can top the dish with fresh cheese (queso fresco).  To make this dish even more authentic, you can substitute the frozen corn for choclo (which is a large-kernel corn from Peru) and instead of lima beans you can use fava beans (habas).  Both of these items (as well as the ají panca and ají amarillo) can be purchased at international stores.

This dish isn't hard to make, but there is a lot of prep time.  However, the final taste is worth the work.  Maybe you will enjoy making this on another long weekend like I did.  :-)

I made a large Dutch oven full.  This small saucepot was only used to heat one serving on the following day.  

 
 


Here you can view YouTube video of this dish in English.  There are plenty of other wonderful videos on YouTube in Spanish.


Buen Provecho,


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9 comments:

  1. This looks absolutely delicious, it's definitely going on the must try list.

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  2. Definitely want to give this a try. Thank you for sharing. It looks so good. Perfect for cooler temps.

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  3. Libby,

    For the love of god!!! (term that we used here in Brazil).
    Is this the vision of paradise??? Camarones??? I LOVE!!!
    When I was in Maceió/Alagoas, tasted rice with shrimp, raisins and grated cheese. I ate kneeling! (term we use to describe what we eat eager), understand?
    Supe of camarones...
    My God!!! My son loves camarones too! All my family! I also associate food with memories, is very good!

    Have a nice day!

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  4. This does look like a winner for the cooler days to come. Thanks Libby for sharing! Soups and stews are the best. :)

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  5. Looks good, but I'm still having trouble with a mental picture of shrimp heads. I'm glad you didn't have to resort to that! And eggs . . . This sounds like an intriguing soup.

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  6. Oh, wow, how yummy....both the food and the photography!

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  7. Although I do not eat shrimp, these photos have me craving homemade soup! I am looking forward to soup eating season!

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  8. This is awesome..pinned it! My older son LOVES shrimp so this definitely a "to make" recipe! Thanks for celebrating my birthday with me and don't forget to get your 10% off coupon code! http://4you-withlove.blogspot.com/2013/05/my-favorite-spices-giveawaywinner-plus.html

    Marilyn

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