Chupe De Camarones Recipes

PERUVIAN CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)

Steps:

• NOTE: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets. You may be able to find the cheese at a well-stocked grocery store as well.
• 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.
• While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.
• Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups.
• Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
• Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink).
• Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).
• When eggs are cooked, soup is finished.

CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)

Steps:

• 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. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened. Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 5 1/2 cups. Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes. Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink). Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead). When eggs are cooked, soup is finished.

CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)

Steps:

• Combine shrimps heads and shells with two cups of water and half a teaspoon of salt in a pot. Bring to a boil and simmer over medium heat for 15 minutes. Strain out the shells and discard.
• Heat butter in a pan.
• Add onions, bell peppers, and garlic. Sweat until onions turn slightly translucent.
• Add tomato paste and roast for 1-2 minutes.
• Sprinkle in flour and roast for another minute.
• Stir in 3 cups water, shrimp stock, and oregano. Bring to a boil.
• Add corn, potatoes, and peas. Simmer for 15 minutes or until potatoes are tender.
• Add shrimp.
• Add heavy cream and bring back to a boil and simmer for another 2 minutes.
• Season with salt and powdered cayenne to taste.

STRIPED BASS AND SHRIMP STEW (CHUPE DE CORVINA Y CAMARONES), ECUADOR

Steps:

• In a shallow dish, combine the flour and Essence. Dredge the fish in the flour, shaking to remove any excess. In a large saute pan, heat the oil over medium-high heat. Add the fish and cook until lightly browned on both sides. Remove and drain on paper towels. Drain any remaining fat from the pan and wipe clean.
• Melt the butter in the saucepan over medium-high heat. Add the onion, paprika, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 12 minutes. Add the cream and bring to a simmer. Simmer until the potatoes are very soft and the sauce reduces and thickens, about 3 minutes.
• Add the cheese and stir to incorporate. Adjust seasoning, to taste. Add the fish and the shrimp, and simmer until the shrimp are pink and the fish is warmed through, 3 to 4 minutes. Remove from the heat.
• Spoon the stew into large bowls. Arrange the egg slices around the rim of the bowl, and garnish with the green onions and parsley.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CHUPE DE CAMARONES

Steps:

• Paso 1 Sazone los camarones con Adobo y deje a un lado en el refrigerador. Paso 2 Caliente el aceite en una olla grande, a fuego medio-alto. Agregue las cebollas y el ajo y cocine, revolviendo con frecuencia, hasta que las cebollas se ablanden, aproximadamente por 10 minutos. Agregue la salsa de tomate, el sofrito, el sazón, el rocoto y ¼ de cucharadita de orégano. Cocine revolviendo con frecuencia, hasta que la salsa de tomate comience a hervir a fuego lento, por unos 5 minutos. Paso 3 Agregue la mezcla de caldo de pollo y el maíz; deje hervir. Reduzca el fuego a medio-bajo. Cocine a fuego lento durante 30 minutos. Agregue la papa, la yuca y el arroz y cocine a fuego lento, revolviendo ocasionalmente, hasta que las verduras estén blandas y el arroz esté tierno, aproximadamente 30 minutos, a los 25 minutos añada los guisantes. Agregue los camarones reservados y cocine hasta que se tornen rosados y opacos, por unos 3 minutos. Paso 4 Cuidadosamente agregue los huevos a la sopa. Cocine a fuego lento, sin revolver, hasta que la yema se cocine en el líquido y la clara se solidifique, por unos 3 minutos. Paso 5 Incorpore suavemente la crema y el cilantro y cocine hasta que el estofado esté a punto de hervir. Sirva bien caliente.

CHUPE DE CAMARONES

Steps:

• Cooking Instructions: In a large soup pot, add the olive oil and butter to melt over medium high heat. Toss in the shrimp, season with salt, pepper, oregano, and cumin and saute until almost cooked though and both sides are golden. It's fine if they're not done completely since you'll add them back in later. Set aside in a small bowl. To the pot add more olive oil and butter and toss in the chopped onions, garlic, and salt and pepper, stirring to combine and allowing to soften, about 5 minutes. Add the aji colorado and stir to combine. Cook for about another 60 seconds. Pour in the chicken stock, and using the back of a wooden spoon, scrape the bits on the bottom of the pan left behind from the shrimp. Allow the soup to come to a slight boil. Lower the heat to a steady simmer. Add the corn and then crack each of the four eggs directly into the soup, in separate parts of the pot so they don't stick together. Let this simmer for about another 6-8 minutes or until the eggs have set. Add the shrimp back in to the soup. Slowly incorporate the heavy cream, stirring gently. Taste the soup for seasoning and adding crushed red pepper for heat if desired. To serve, ladle the soup into big bowls with shrimp, one corn on the cob, one egg, and a few squares of Monterey Jack cheese. The cheese will melt slowly in the soup and create ooey gooey goodness