The Peruvian-style shrimp chupe is a highly savory and delicious dish, which enjoys great popularity in Peruvian kitchens, especially during weekends, when families gather around the table to enjoy its exquisite flavor.
This dish has its roots in the fusion of Incan seafood soups with ingredients from the Iberian Peninsula
We hope you enjoy every step of the process!
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 chili pepper
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 : The shrimp should be gently pressed at the head to collect the liquid, known as coral.
Step 2 : Heat a pot with two tablespoons of oil and prepare a sauté with chopped onion, garlic, chili, a pinch of salt and pepper.
Step 3 : Dissolve the coral in a little water, strain it, and add it to the pot once the onion is transparent.
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 the diced fresh cheese; once the egg is set and the cheese melted, add the milk and a pinch of oregano.
Step 8 : Mix well, adjust the seasoning, and serve hot.
Step 9 : To enrich this shrimp chupe, you can add beans, chopped skinless and seedless tomato, cabbage chunks, and fish to the broth.
Step 10 : Omit the beaten eggs, and when serving, place a fried egg on each plate.
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