Chupe de Camarones
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Prep Time:
Cooking Time: Servings: 6 |
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Chupe de Camarones Recipe. This is a classic Peruvian Shrimp Chowder that is a meal in itself. When you're looking for a cozy meal on a crisp night this is a great dish to make.
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Be The First To Review This RecipeIngredients
| olive oil | 2 Tbsps | |
| onion | 1 | diced |
| tomato | 2 | diced |
| garlic | 1 | diced |
| water | 8 cups | boiling |
| corn | 1 | cut into small cobs |
| potato | 2 lbs | peeled and chopped |
| green pea | 2 Tbsps | |
| rice | 2 Tbsps | |
| salt | 2 Tbsps | to taste |
| black pepper | 1/2 tsp | to taste |
| oregano (dried) | 1 pinch | |
| shrimp-medium, frozen & deveined | 1 lb | thawed |
| egg | 6 | cracked into a bowl |
| evaporated milk | 1 cup | |
| Italian parsley | 2 Tbsps | chopped |
Directions
- In a stockpot heat the olive oil over medium heat.
- Add the onion, tomato, and garlic. Sauté until the onion is translucent.
- Stir in the boiling water.
- Add the corn, potato, green pea, and rice.
- Add the oregano, salt, and pepper to taste.
- Bring to a boil and lower to a simmer. Simmer for 15 to 20 minutes until the potatoes are tender.
- Increase the heat to medium and add the shrimp. Gently stir in the eggs.
- Allow to cook for 2 minutes or until the shrimp has cooked through.
- Stir in the evaporated milk and remove from the heat. Garnish with the Italian parsley and serve.
