Embark on a culinary journey to the sun-kissed shores of Peru with this authentic recipe for Chupe de Camarones, a hearty and flavorful shrimp stew that will transport your taste buds to the heart of South America. This Peruvian classic, packed with succulent shrimp and a rich, creamy broth, is a true testament to the vibrant and diverse culinary landscape of Peru. Get ready to experience the magic of Chupe de Camarones – a dish that is both comforting and utterly irresistible. You’ll find that making this Peruvian Chupe de Camarones is easier than you might think!
| Category | Value |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 45 minutes |
| Servings | 6 servings |
| Difficulty | Medium |
| Ingredient | Quantity |
|---|---|
| Shrimp, peeled and deveined | 1.5 lbs |
| Potatoes, peeled and diced | 2 lbs |
| Rice | 1 cup |
| Milk | 2 cups |
| Vegetable broth | 4 cups |
| Eggs | 2, lightly beaten |
| Onion, chopped | 1 medium |
| Garlic, minced | 4 cloves |
| Aji Amarillo paste (or substitute with other peppers) | 2 tablespoons |
| Butter | 4 tablespoons |
| Cheese (e.g. Parmesan or Queso fresco) | 1/2 cup, crumbled |
| Salt and pepper to taste | To taste |
| Fresh cilantro, chopped | For garnish |
| Lime wedges | For serving |
Cooking Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes. Stir in the aji amarillo paste and cook for another minute until fragrant.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender. Remember, a delicious Chupe de Camarones starts with properly cooked potatoes!
- Stir in the rice and continue to simmer for another 10 minutes, or until the rice is almost cooked through. During this stage, the aromas of the Peruvian Chupe de Camarones start to build.
- Add the milk to the pot and stir gently. The richness of the milk is crucial for a creamy Chupe de Camarones.
- Carefully add the shrimp to the pot. Simmer for 5-7 minutes, or until the shrimp are pink and cooked through. Overcooking the shrimp will make them rubbery, so keep a close eye!
- Slowly drizzle in the lightly beaten eggs, stirring constantly to prevent them from scrambling. This step adds a touch of velvety texture to your Chupe de Camarones.
- Season the Chupe de Camarones with salt and pepper to taste. Adjust seasonings as needed to achieve the perfect balance of flavors.
- Gently stir in the crumbled cheese. Remove from heat and let the Chupe de Camarones sit for a few minutes before serving.
- Garnish with fresh cilantro and serve hot with lime wedges on the side. The fresh cilantro and lime juice brighten the rich flavors of the Chupe de Camarones wonderfully.
This Peruvian Chupe de Camarones is a delightful dish that showcases the amazing flavors of Peru. Each spoonful is an explosion of textures and tastes – creamy, savory, and slightly spicy. Enjoy your delicious homemade Peruvian Chupe de Camarones, a true taste of Peruvian cuisine! This is a recipe for a truly unforgettable Chupe de Camarones experience. This simple Peruvian Chupe de Camarones recipe produces extraordinary results. Remember, the heart of a great Chupe de Camarones lies in the freshness of the ingredients and the attention to detail in the cooking process. Enjoy!
Tips and Variations:
- For a spicier Chupe de Camarones, add a pinch of cayenne pepper or more aji amarillo paste.
- Feel free to add other vegetables to your Chupe de Camarones, such as chopped carrots, celery, or corn.
- If you don’t have aji amarillo paste, you can substitute it with another type of chili paste or even a few dashes of your favorite hot sauce.
- For a thicker Chupe de Camarones, you can add a tablespoon or two of cornstarch mixed with a little cold water to the broth.
- Serve with crusty bread for dipping into the delicious broth.
