Peruvian Shrimp Soup
Today, we have a special recipe, and is the beloved Peruvian Chupe de Camarones, or Peruvian Shrimp Soup. Nowadays Peru is recognized as a gastronomic epicenter for fusion cuisine and is the worlds leading culinary destination by the World of Travel Award.
Peruvian cuisine is a fusion between the indigenous population and cuisine brought by immigrants from Europe, Asia and West Africa. The immigrants changed their traditional recipes by using ingredients available in Peru.
Chupe de Camarones (Shrimp Soup) is widely popular among the coastal region of Peru (originally from Arequipa) In Arequipa they have a traditional sequence of chupes that are served on specific days of the week. Chupe Soup is not just reserve for Peru, is actually really popular in South America, for example in Venezuela we have Chicken Chupe, which is also delicious.
Generally, all the chupes around South America have the same basis, and if you are looking for a Sunday soup to warm you up from this horrible cold weather this soup is your answer.
1 kilo Large shrimp with heads
2 tbsp Olive oil
1/2 onion, finely chopped
4 garlic heads finely chopped
1 tablespoon tomato paste
1 cup green peas
Salt and pepper
1 small rocoto (Peruvian chili)
1/2 tsp oregano leaf
8 cups of water
1 cup of corn
1 1/2 cups of chopped potatoes
1/4 heavy cream
2 large eggs
To start, I like to make a fish stock with some fish-heads and the head of the shrimps to have it as a basis for the chupe.
Heat the oil in a saucepan over medium heat. Add onion, garlic, rocoto or chili, oregano, and sauté until golden. Add tomato paste and continue cooking for 5 minutes, then add the shrimp stock, and bring to a boil. Turn the heat to medium low, add the potatoes and until the potatoes are tender, then add the peeled shrimp. Cook for 3 minutes. Add milk, salt, and pepper, add the eggs and let them cook for 3 min more and turn off the heat. Add the green peas and corn.
Sprinkle with coriander and serve.