Shrimp soup/ Chupa de camarones
Shrimp soup/ Chupa de camarones

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, shrimp soup/ chupa de camarones. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Shrimp soup/ Chupa de camarones is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Shrimp soup/ Chupa de camarones is something that I’ve loved my entire life.

Chupe de Camarones is a unique Shrimp Chowder from Peru that combines a spicy broth with chunky vegetables, poached eggs, and lots of tasty shrimp. This is chowder like you have never seen it before. This shrimp soup, known as Chupe de Camarones or Chiclayo hails from the western coast of Peru in the city of Lima, where fresh shrimp are brought in by the Humbolt Currant of the South Pacific Ocean. There are many Chupe de Camarones recipes, some watery to the point of broth.

To get started with this recipe, we have to first prepare a few ingredients. You can have shrimp soup/ chupa de camarones using 26 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Shrimp soup/ Chupa de camarones:
  1. Get soup—————————
  2. Prepare 5 1/2 lb large shrimp deveined
  3. Take 2 tbsp ketchup
  4. Make ready 2 large onions chopped
  5. Make ready 5 large tomatoes skinned and seeded chopped
  6. Get 3/4 cup oil
  7. Get 6 tbsp red aji chili paste
  8. Take 2 1/4 lb fava beans
  9. Get 2 1/4 lb peas
  10. Get 14 small yellow potatoes
  11. Get 3 ears corn cut into 2 inch slices
  12. Get 1 1/2 cup rice
  13. Prepare 1 cup evaporated milk
  14. Prepare 3/4 cup fresh farmers cheese cut into cubes
  15. Get 12 eggs
  16. Take 2 tsp crushed garlic
  17. Get 1/2 tsp ground cumin
  18. Prepare 1 tbsp oregano
  19. Prepare 1 salt and pepper to taste
  20. Get 6 1/2 quart water
  21. Take red chili sauce——————
  22. Prepare 1/2 cup farmers cheese cubed
  23. Take 4 red hot peppers
  24. Make ready 1/2 cup oil
  25. Take 1 medium onion coarsely chopped
  26. Prepare 1 salt to taste

Of these, one of the most popular and tasty were-and still are- chupes: thick soups, with potatoes and legumes. Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat.

Steps to make Shrimp soup/ Chupa de camarones:
  1. Peel and de-vein shrimp reserve heads and shells save 12 whole shrimp for decoration.
  2. Put 6 1/2 quarts of water in a pot add heads and shells to water, and salt boil for 45 minutes then strain.
  3. In a sauce pan sauteed onions garlic and tomatoes, add ketchup, red hot chili paste, cumin, salt, pepper, and shrimp bodies.
  4. After 45 minutes before serving add to boiling stock rice, fava beans, peas, and corn.
  5. In a medium sized pot add 2 quarts of soup/broth. Then poach the eggs in this liquid, you can poach more than one at a time depending on the size of pot.
  6. In a double boiler cook peeled potatoes or steam till done.
  7. Add milk, cheese, whole shrimp, and oregano after rice is done
  8. In individual bowls serve potatoes pour soup over top place a whole shrimp and poached egg on top of each serves 12
  9. For the sauce boil the red hot chili's in water desired devein peppers blend with rest ingredients serve in it's own little dish on side with the cheese added at the last.

Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat.

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