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.
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
½ sliced CABBAGE HEAD
1 chopped sprig HIERBABUENA
1 tsp HUACATAY PASTE
½ cup RICE
½ 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
1. Boil the shrimp in 6 cups of water until cooked well and save the broth.
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. 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. 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. Add the fish filet and serve immediately.
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- Recipe byChad
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