There's a lot that I love about Peruvian food: the ceviche, the roasted chicken, the alfajores for dessert—but one of my all-time favorites is the Peruvian version of a shrimp chowder, the chupe de camarones.

To continue with our finger-licking recipes for Hispanic Heritage Month, I'm here to offer you this winner of a recipe. It's a surprisingly chunky and filling soup, made with shrimp, onion, peas and much more! I simply love this dish because it's the perfect bit of comfort as the weather gets a little chillier. Plus, it's just the perfect way to celebrate Peru during this special month for Latinos.

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Read more ¿Qué más? Hispanic Heritage Month: 5 Guacamole recipes for Mexican Independence Day!

Peruvian Chupe de Camarones, a.k.a. Peruvian Shrimp Chowder (recipe courtesy of Food.com)

Ingredients:
2 lbs shrimp, with shells and heads
4 cups water (more if necessary)
2 tablespoons olive oil
1/2 small red onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon aji panca chili paste (can substitute tomato paste if necessary)
1 teaspoon aji amarillo chili paste
1 cup peas, either fresh or frozen
1/4 cup long-grain white rice
1 -2 ear of corn, cut into 1 1/2-inch chunks
1 lb russet potato, peeled and cut into 1 1/2-inch chunks
1 teaspoon salt (to taste)
1/4-1/2 cup queso fresco, cut into 1/2-inch dice
1 cup evaporated milk
1 tablespoon fresh oregano, chopped
3 eggs

Read more ¿Qué más? Hispanic Heritage Month: 5 Latin American recipes to help you celebrate your culture!

Directions:
1. 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. Reduce the heat and simmer for 15 minutes.

2. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.
 
3. Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups.
 
4. Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
 
5. Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink).
 
6. Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).
 
7. When eggs are cooked, soup is finished.
 
Image via powerplantop/flickr

Topics: traditional latin recipes  hispanic heritage month  peruvian food