Peruvian-style shrimp chupe is an extremely tasty and delicious dish, which enjoys great popularity in Peruvian kitchens, mainly during weekends, when family gathers around the table to delight in its exquisite flavor.
This dish has its roots in the fusion of Inca seafood soups with ingredients from the Iberian Peninsula
We hope you enjoy every step of the process!
Before you begin, we recommend as an alternative the delicious recipe from Picana Cochabambina on a friendly site.
Peruvian-style Shrimp Chupe
Ingredients
1 kilogram of Peeled shrimp or prawns
¼ cup of Rice
½ kilogram of Peeled potato
1 cup of Peas
1 can of Evaporated milk
1 tablespoon of Ground aji
1 tablespoon of Chopped garlic
1 Red onion
1 Sliced squid
2 Beaten eggs per serving
100 grams of Fresh cheese
2 liters of Water
Salt, pepper, and oregano
Oil
Preparation
Step 1 : Press the shrimp lightly at the head to retain the liquid called coral.
Step 2 : Heat a pot with two tablespoons of oil and prepare a sauté with chopped onion, garlic, aji, a pinch of pepper, and salt.
Step 3 : Dissolve the coral in a little water, strain it, and add it to the pot once the onion is translucent.
Step 4 : Add two liters of water and bring to a boil.
Step 5 : Add the squid, rice, and peas, and let it boil for 10 minutes before adding the chopped potatoes.
Step 6 : When the potatoes are tender, add the shrimp and cook for two minutes.
Step 7 : Add the beaten eggs and diced fresh cheese; once the eggs are set and the cheese melted, add the milk and a pinch of oregano.
Step 8 : Mix well, adjust seasoning, and serve hot.
Step 9 : To enrich this shrimp chupe, you can add beans, chopped tomato without skin or seeds, pieces of cabbage, and fish to the broth.
Step 10 : Skip the beaten eggs and when serving, place a fried egg on each plate.
If you liked this recipe, you’ll surely love the dishes at Sopa de res or Arvejas from our recipe collections.
