Whip It Up Wednesdays With The Girl That Made It All – Chupe De Camerones (Peruvian Shrimp Chowder)


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My sister’s best friend in college was from Peru. I remember her coming over and making a shrimp soup that she called Chupe De Camerones. It’s got a spicy kick that comes from the chili paste. It’s a forgiving soup, so if you make a mistake or omit an ingredient, it will still taste good. It is one of those hearty soups that is best on a cold, gloomy day. 

This past Sunday was one of those days. Of course I made it in my Instant Pot so that the potatoes and rice would cook fast. If you don’t have an Instant Pot, don’t worry. A dutch oven will work just as good.

Chupe De Camerones (Peruvian Shrimp Chowder)

Print Recipe

Serves: 4 Cooking Time: 30

INGREDIENTS

  • 1 tbs oil (I prefer olive oil)
  • 1 large onion, chopped
  • 1 large tomato, seeded and chopped
  • 2 cloves garlic, minced
  • 1 potato, peeled and cubed
  • 1/4 cup long grain rice
  • 4 cups water (if using instant pot, use 5)
  • 2 pounds shrimp
  • 1 tbs chili paste, (traditionally aji amarillo is used but I use whatever I have. I sometimes use tomato paste mixed with red chili flakes)
  • 2 egg, slightly beaten
  • 1 can evaporated milk
  • 2 tsp oregano (you can use fresh or dried)

INSTRUCTIONS

Instant Pot

1.  Turn on the Instant Pot.

2.  Set pot to saute.

3.  Once hot, drizzle olive oil in pot and add onions.

4.  Cook until onions are translucent.

5.  Add tomatoes and garlic and give it a stir.

6.  Add potatoes and rice and give it a stir.

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7.  Pour water into pot.

8.  Close lid and hit cancel on the pot.

9.  Set pot to manual high pressure for 3 minutes with the vent closed.

10. Once finished, set a dish towel over the vent and release the pressure.

11. After the pressure is released, open lid.

12. Press cancel and then saute on the pot.

13. Add the chili paste and stir.

14. Now add the shrimp and cook until it is pink. About 6 minutes.

15. Stir the contents in the pot. While stirring, slowly add the eggs in a steady stream.

16. After the eggs are cooked, add the evaporated milk.

17. Stir and top with oregano.

Stovetop

18. Place a stockpot or saucepan on the stove on medium heat.

19. Once hot, drizzle olive oil in pot and add onions.

20. Cook until onions are translucent.

21. Add tomatoes and garlic and give it a stir.

22. Add potatoes and rice and give it a stir.

23. Pour water into pot.

24. Boil until potatoes and rice are cooked.

25. Add the chili paste and stir.

26. Now add the shrimp and cook until it is pink. About 6 minutes.

27. Stir the contents in the pot. While stirring, slowly add the eggs in a steady stream.

28. After the eggs are cooked, add the evaporated milk.

29. Stir and top with oregano.

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Whip It Up Wednesdays With The Girl That Made It All – Chupe De Camerones (Peruvian Shrimp Chowder)

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