Best 2 Chupe Peruvian Shrimp Chowder Recipes
Embark on a culinary adventure to the vibrant shores of Peru with Chupe, a symphony of flavors that celebrates the richness of Peruvian cuisine. This delectable shrimp chowder is a harmonious blend of textures and tastes, featuring succulent shrimp, tender vegetables, and a creamy, flavorful broth infused with a medley of aromatic spices.
Dive into a delightful selection of Chupe recipes, each offering a unique twist on this classic dish. From the traditional Chupe de Camarones, brimming with plump shrimp and a medley of vegetables, to the fiery Chupe de Mariscos, bursting with an array of seafood and a spicy kick, there's a Chupe for every palate.
Indulge in the hearty and comforting Chupe de Gallina, where tender chicken melds seamlessly with a creamy broth, enhanced by the vibrant flavors of Peruvian herbs and spices. For a vegetarian delight, the Chupe de Quinua offers a symphony of textures and flavors, featuring protein-packed quinoa, a variety of vegetables, and a creamy broth infused with Peruvian spices.
Each Chupe recipe is meticulously crafted to guide you through the culinary journey, ensuring success in your kitchen. With step-by-step instructions, insightful tips, and a treasure trove of variations, you'll be able to customize your Chupe to suit your preferences and create a dish that reflects your culinary artistry.
So, gather your ingredients, ignite your culinary passion, and embark on a voyage of flavors with Chupe. Let your taste buds dance to the rhythm of Peruvian spices and savor the essence of this extraordinary dish. Your taste buds will thank you for it!
CHUPE (PERUVIAN SHRIMP CHOWDER)
Chupe is a traditional Peruvian chowder made from zapallo and seafood. Zapallo is a very large, pumpkin-like squash; however, it is brighter and sweeter than a regular pumpkin. Because it is not widely available I've substituted a butternut squash which comes close in sweetness and texture. Some recipes call for cream cheese but I prefer feta, as it balances out the sweetness of the squash very nicely.
Provided by Elise Roedenbeck
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
- Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
- Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 37.9 g, Cholesterol 126.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 21.1 g, SaturatedFat 8.1 g, Sodium 1328.3 mg, Sugar 9.2 g
PERUVIAN CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)
I found this in the food section of the newspaper last week, and it sounded intriguing. Posting it here so I don't have to worry about losing it.
Provided by Muffin Goddess
Categories Chowders
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: 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.
- Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.
- While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.
- Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups.
- Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
- Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink).
- Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).
- When eggs are cooked, soup is finished.
Tips:
- Use the best quality shrimp you can find. Fresh, wild-caught shrimp will give your chowder the best flavor.
- Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
- Use a variety of vegetables in your chowder. This will give your chowder more flavor and texture.
- Use a good quality seafood stock. This will also help to give your chowder a rich flavor.
- Season your chowder to taste. Add salt, pepper, and other spices to taste.
- Serve your chowder with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Chupe de camarones is a delicious and hearty Peruvian shrimp chowder. It is made with a variety of vegetables, a flavorful seafood stock, and tender shrimp. This chowder is perfect for a cold winter day or a special occasion.
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