Chupe de Camarones
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.
Source: Chad


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