South American

Chupe de Camarones

Name: Chupe de Camarones
Total time: 50 min
Yield: 4 servings
Cuisine: South American
Ingredients: 1 1/2 lbs large shrimp, peeled and deveined (shells reserved); 4 cups seafood or chicken stock; 2 tbsp aji panca paste; 3 medium yellow potatoes, peeled and quartered; 1 ear corn, cut into 1-inch rounds; 1 cup whole milk; 4 large eggs; 1/2 cup long-grain rice

A rich, hearty Peruvian shrimp chowder thickened with potatoes, corn, milk, and a poached egg on top.

50 minutes

Serves 4

Dinner

Contains common allergens

Egg Dairy Seafood Shellfish

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Instructions

6 steps

1
Simmer the reserved shrimp shells in the stock over medium heat for 15 minutes, then strain and discard the shells to create a deeply flavored shrimp broth.

2
In a large pot over medium heat, sauté a chopped onion and 2 minced garlic cloves in 2 tablespoons oil until soft, then stir in the aji panca paste and cook 2 minutes until fragrant and the oil turns red.
3
Pour in the strained broth, add the potatoes, corn rounds, and rice, then simmer for 15 minutes until the potatoes are fork-tender and the rice is cooked.
4
Stir in the whole milk and the peeled shrimp, and cook gently for 3 to 4 minutes just until the shrimp turn pink and opaque, being careful not to boil the milk.
5
Crack the eggs one at a time into the simmering soup and poach for 3 minutes until the whites set, then season with salt and pepper.
6
Ladle into bowls, settling one poached egg into each serving, and serve piping hot.

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