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.
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)
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
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.