Main CourseDinnerSoup

Chupe de Camarones

Name: Chupe de Camarones
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 porties
Cuisine: peruvian
Ingredients: 500 g shrimp peeled and deveined, tails on; 2 el olive oil; 1 st red onion finely chopped; 3 teentje garlic minced; 1 el aji panca paste; 1 el aji amarillo paste; 6 kopje chicken broth; 2 st potato peeled and diced; 1 kopje corn fresh or frozen kernels; 0,5 kopje rice uncooked white; 1 kopje milk evaporated; 100 g queso fresco crumbled; 4 st egg; 0,25 kopje cilantro chopped; 0,5 tl oregano dried; 1 tl salt; 0,5 tl black pepper freshly ground

This hearty and flavorful Peruvian shrimp chowder is a rich and comforting dish. It features tender shrimp, potatoes, corn, and a creamy broth, perfect for a satisfying meal.

Een origineel recept van Forkin

Totale tijd: 1 uur
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 490 kcal

Allergeneninformatie: kan kreeftachtigen, eieren, vis en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gshrimp, peeled and deveined, tails on
2 elolive oil
1 stred onion, finely chopped
3 teentjegarlic, minced
1 elaji panca paste
1 elaji amarillo paste
6 kopjechicken broth
2 stpotato, peeled and diced
1 kopjecorn, fresh or frozen kernels
0,5 kopjerice, uncooked white
1 kopjemilk, evaporated
100 gqueso fresco, crumbled
4 stegg
0,5 tloregano, dried
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

0,25 kopjecilantro, chopped

Keukengerei

large pot · cutting board · knife

De bereidingswijze

Stap voor stap

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ongeveer 1 min
2
Add the red onion and cook until softened, about 5-7 minutes.
Ongeveer 7 min
3
Stir in the garlic, aji panca paste, and aji amarillo paste, cooking for another 2 minutes until fragrant.
Ongeveer 2 min
Tip van de kok: Stir constantly to prevent burning the pastes.
4
Pour in the chicken broth, then add the potatoes, corn, rice, oregano, salt, and black pepper.
Ongeveer 2 min
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes and rice are tender.
Ongeveer 20 min
6
Stir in the evaporated milk and crumbled queso fresco.
Ongeveer 1 min
7
Carefully crack the eggs directly into the simmering soup, spacing them out.
Ongeveer 1 min
8
Add the shrimp to the pot.
Ongeveer 1 min
9
Cover and cook for another 5-7 minutes, or until the shrimp are pink and cooked through and the egg whites are set but the yolks are still runny (or cooked to your preference).
Ongeveer 7 min
Tip van de kok: Be careful not to overcook the shrimp, as they can become tough.
10
Taste and adjust seasoning as needed.
11
Ladle the chupe into bowls and garnish with fresh cilantro.
Ongeveer 1 min
Tip van de kok: Serve immediately while hot.

Per portie

Voedingswaarden

71%Score

Calorieën: 490,2kcal
Eiwit: 49,7g
Koolhydraten: 30,8g
Vet: 19,7g
Vezels: 3,4g
Suiker: 9,7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover chupe de camarones in an airtight container in the refrigerator.

Opwarmen

Gently reheat on the stovetop over low heat, adding a splash of broth or milk if needed. Avoid boiling to prevent shrimp from becoming tough.