INGREDIENTS:
Learn how to cook: Peruvian Recipe Shrimp Stew. (Chupe de Camarones)
Peruvian Recipe Chupe de Camarones, tips for cooking, delicious!!
- 1/4 cup vegetable oil
- 2 medium tomatoes, peeled and chopped
- salt, freshly ground pepper
- 2 pounds jumbo shrimp
- 1-1/2 pounds peas, shelled, or use one (10-ounce) package frozen peas, thawed
- 2 tablespoons finely chopped fresh green coriander (cilantro), or use parsley, preferably fat Italian
- 2 medium onions, finely chopped
- 1 or 2 fresh hot red or green peppers, seeded and chopped
- 3-1/2 quarts fish stock, or half clam juice, half water
- 1/2 cup rice
- 2 ears corn, each cut into 3 slices
- 2 cloves garlic, chopped
- 1/2 teaspoon oregano
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 3 large potatoes, peeled and halved
- 1 cup light cream
PREPARATION
- Heat the oil in a large saucepan and saute the onions and garlic until the onions are softened. Add the tomatoes, hot peppers, oregano, salt and pepper to taste, and cook for a few minutes, stirring to mix well. Add the fish stock and the diced potatoes. Peel the shrimp and add the shells to the saucepan. Set the shrimp aside. Bring to a boil, reduce the heat, and simmer gently, covered, for about 30 minutes. Strain through a sieve, pressing down on the solids to extract all the juices. Rinse out the saucepan and return the broth to it.
- Add the rice, halved potatoes, and peas, cover, and simmer until the potatoes are tender, about 20 minutes. Add the corn and the shrimp and cook for 5 minutes longer. Break the eggs into the soup, one at a time, stirring, so that the eggs coagulate in strips. Pour in the cream and cook just long enough to heat through. Pour into a warmed soup tureen and sprinkle with the coriander or parsley. Ideally this is served in large, deep, old-fashioned rimmed soup plates. Serve in large bowls holding about 2 cups.
