Peruvian cuisine varies greatly by adapting a mix of European, Asian and indigenous ingredients and styles. Too broad to describe in this space, here’s a link to a brief description of typical dishes. Following is my recipe for Peruvian style shrimp chowder, “Chupe de Camarones”. Despite a lengthy ingredient list, it comes together quickly, requires no special expertise and ingredients are readily available. The only downer is prepping the shrimp!
As they say “Waaay Down South” - Buen Provecho! - Enjoy the Meal!
Chupe de Camarones
Peruvian Shrimp Chowder
3 Tbsp. vegetable oil
1 red onion, finely chopped
1-2 Tbsp. jarred yellow pepper paste – “aji amarillo” - or minced fresh chili pepper of choice
3-5 cloves of garlic, minced
1 Tbsp. ground red pepper – “ají rojo” or paprika
4 cups stock or water
2 large Yukon Gold potatoes, peeled, cut into small chunks
1 cup green peas
1 cup corn kernels or 2-3 halves corn-on-the-cob – if available, use large kernel Peruvian corn - “choclo”.
1/4 - ½ cup rice – perhaps split the difference between the two - rice expands and may overwhelm the liquid content.
2 tsp. oregano
Salt & pepper to suit
1 lb. shrimp, peeled and deveined
3 eggs, beaten or top each serving with a “soup cooked egg”
1 cup evaporated milk or heavy cream
1 cup Feta cheese. Optionally, Queso Fresco or grated Parmesan cheese may be used.
Heat the oil in a large pot over medium-high flame.
Add the onion and chili pepper and sauté until the onion is translucent, 3-4 minutes.
Add the garlic and ají rojo or paprika and sauté for another minute or so.
Stir in the stock or water, potatoes, peas, corn, rice, oregano, salt and pepper.
Bring to a boil then reduce heat to medium-low and simmer for about 15 minutes.
To the mixture, stir in the shrimp.
Add eggs one-at-a-time keeping separated while “poaching” or add eggs individually, stirring to break up and blend into the chupe. Either way, simmer for another 5 minutes or so.
Remove the pot from heat and stir in the evaporated milk or cream and the grated cheese.
Adjust seasoning to suit and serve hot in bowls.
Variations
Stock: “Chupe” will gain extra flavor by preparing a stock made from the shells & heads of the shrimp. Buy shell-on shrimp with heads. Shrimp have two sacks inside the head. Discard the black one, and keep the grayish-green roe which contains additional flavor. Add the peeled shells & heads to a saucepan of water. Bring to a boil then simmer until the shells turn pick. Strain the shrimp stock and discard shells & heads. Add this stock to the chupe.
Chupe de Mariscos (Seafood chowder): To suit, use a variety of shellfish and chunks of fish fillets instead of just shrimp. Clean the shellfish well, and stir everything into the simmering soup as you would the shrimp.
Yield: 4-6 servings
That sounds good. I like the ‘soup-cooked egg’. My Korean friends always broke an egg into ramen, and added hot pepper.