Coz’ Shiela Swears By This Chupe De Camerones (Peruvian Shrimp Chowder)

They say there are some recipes that you cannot go wrong with. Shiela Mehra’s Chupe De Camerones (Peruvian Shrimp Chowder) is just that!

So get going this Whip-it-up-Wednesday with this lip-smacking recipe from The Girl That Made It All!

“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, stockpot or saucepan will work just as good.”

“Here is how I made it:”

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 of evaporated milk
• 2 tsp oregano (you can use fresh or dried)

INSTRUCTION

For Instant Pot

1. Set pot to saute
2. Once hot, drizzle olive oil in pot and add onions.
3. Cook until onions are translucent
4. Add tomatoes and garlic and give it a stir
5. Add potatoes and rice and give it a stir.
6. Pour water into pot
7. Close lid and hit cancel on the pot
8. Set pot to manual high pressure for 3 minutes with the vent closed
9. Once finished, set a dish towel over the vent and release the pressure
10. After the pressure is released, open lid
11. Press cancel and then saute on the pot
12. Add the chili paste and stir
13. Now add the shrimp and cook until it is pink. About 6 minutes.
14. Stir the contents in the pot. While stirring, slowly add the eggs in a steady stream.
15. After the eggs are cooked, add the evaporated milk.
16. Stir and top with oregano.

For Stove Top

1. Place a stockpot or saucepan on the stove on medium heat.
2. Once hot, drizzle olive oil in pot and add onions.
3. Cook until onions are translucent
4. Add tomatoes and garlic and give it a stir
5. Add potatoes and rice and give it a stir.
6. Pour water into pot
7. Boil until potatoes and rice are cooked
8. Add the chili paste and stir
9. Now add the shrimp and cook until it is pink. About 6 minutes.
10. Stir the contents in the pot. While stirring, slowly add the eggs in a steady stream.
11. After the eggs are cooked, add the evaporated milk.
12. Stir and top with oregano.

Let us know how you liked it!