Chupe is the Peruvian national dish, and may be made of any and everything, so long as it holds its relationship to soup. Shrimp is my favorite seafood, so in it goes =) Thick & hearty; perfect for cold weather!
Category: Soups, Stews and Chili
Cuisine: American-South
2 lbs shrimp with shells and heads
4 cups water (more if necessary)
2 tablespoons olive oil
1/2 small red onion finely chopped
1 clove garlic clove finely chopped
1 tablespoon aji panca chili paste (can substitute tomato paste if necessary)
1 teaspoon aji amarillo chili paste
1 cup peas either fresh or frozen
1/4 cup long-grain white rice
1 ear corn (1-2 ears); cut into 1 1/2-inch chunks
1 lb russet potato peeled and cut into 1 1/2-inch chunks
1 teaspoon salt (to taste)
1/4 cup queso fresco cut into 1/2-inch chunks (1/4 to 1/2c)
1 cup evaporated milk
1 tablespoon Fresh Oregano chopped
3 Eggs
EXCELLENT recipe, but the last couple of steps need some work... if you cook the shrimp and *then* boil the eggs, the shrimp end up hammered. Seasoning and prep up to that point gave us a VERY good broth, but our shrimp ended up way over by the time the eggs had finished poaching. Will try again either frying or poaching the eggs separately.
bradiamThis was wonderful! I found all the ingrediants at the grocery mart and served it with rolls for dinner tonight.
MinnaPepinaNotes: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets. You may be able to find the cheese at a well-stocked grocery store as well. [I posted this recipe.]
Firebyrd
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