Chupe de Camarones

Makes 4 servings

Always a fan of soups. This Peruvian inspired one is one of the best. A nice mixture of seafood and vegetables all in a spicy creamy broth is perfect for a meal. And meal it is, cabbage, tomatoes, carrots, potatoes all somehow work together to come out just right.

ingredients

1 lb SHRIMP
1 lb cooked FISH FILLET
1 tbsp YELLOW AJI PASTE
1 can CHOPPED TOMATOES
2 chopped RED ONIONS
1 tbsp GARLIC PASTE
1 lb thinly sliced CARROTS
1 lb chopped YELLOW POTATOES
2 quartered CORN ON THE COBS
1/2 sliced CABBAGE HEAD
1 chopped sprig HIERBABUENA
1 tsp HUACATAY PASTE
1/2 cup RICE
1/2 cup cubed QUESO FRESCO
2 EGGS
1 cup MILK
1 tsp OREGANO
6 cups WATER
SALT and ground BLACK PEPPER to taste
OLIVE OIL to sautee the onion

directions

1
1. Boil the shrimp in 6 cups of water until cooked well and save the broth.
2
2. In a large pot sautee the onion and garlic paste for about 5 minutes over low heat until soft and add the tomato, salt, pepper, huacatay paste and hierbabuena.
3
3. Add the shrimp broth and cook on medium heat until boiling, add the potatoes, carrots and rice, lower heat and simmer until they are cooked through.
4
4. Finally, add the chopped queso freso, the beaten eggs, cooked shrimp, oregano, aji paste and milk without allowing the soup to come to a boil.
5
5. Add the fish filet and serve immediately.