The shrimp chupe is a typical Peruvian dish which caught my attention for its mild flavor and excellent combination of ingredients, it is very simple to prepare and you can eat it on cold days. In addition to being a very nutritious meal because of the ingredients with which it is made.
- 1 kilogram of shrimp
- 500 grams of peeled potatoes
- 1 cup of peas
- 1 garlic
- 1 red onion
- 100 grams of fresh cheese
- Canola oil
- Salt and pepper to taste
- 3 eggs
- ¼ cup of rice
- 2 tablespoons ground chili
- Remove the heads and shells from the shrimp and refrigerate the shrimp. In a saucepan over medium-high heat with ¼ cup water, bring shells and heads to a boil, then reduce to a simmer and cook for 15 minutes.
- In a pot with two tablespoons of oil sauté the garlic, chopped onion, chili and add a pinch of salt and pepper. Stir frequently over medium-low heat for 10 minutes or until onion is soft.
- Puree the shrimp shells and cooking mixture, then strain through a fine mesh strainer into a bowl and discard the solids. You’ll use the liquid from the shrimp shells later.
- Add the shrimp stock to the garlic and onion mixture. Then add the peas, corn chunks and rice. Simmer for 10 minutes.
- Stir in the diced potatoes and salt to taste. Continue cooking for about 15 minutes or until the potatoes and rice are done. Then add shrimp and simmer, stirring constantly, for 4 more minutes or until shrimp are done. They should turn pink.
- Add the evaporated milk and continue stirring, once the soup comes to a boil, add oregano, cheese, break the eggs into the soup and let it cook for 3 more minutes.
- You can enrich the shrimp chupe by adding fish or seafood, chopped tomato without skin or seeds and cabbage pieces to the broth.
- When serving you can place a fried egg on top instead of adding the eggs directly to the soup.