Chupe de Camarones

Chupe de Camarones Recipe from Peru with Shrimp, Corn, and Mint

Region / culture: Peru | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Chupe de Camarones is a traditional Peruvian shrimp chowder that is hearty, flavorful, and perfect for a comforting meal. This dish is a popular choice in many Peruvian households and is often enjoyed during special occasions and celebrations.

History

Chupe de Camarones has its origins in Peru, where it is considered a classic dish that showcases the country's rich culinary heritage. The recipe has been passed down through generations and has evolved over time to include a variety of ingredients and flavors.

Ingredients

3 tbsp salad oil
2 cloves garlic, peeled and minced
1 large onion, peeled and chopped
2 large tomatoes, cut into eighths
2 small raw potato cubes
0.5 tsp ground chili pepper
1.5 tsp seasoned salt
2 tsp salt
0.25 tsp crushed red pepper
a few drops of tabasco
1.25 cups milk
3 medium flounder fillets
0.25 cup cream cheese
0.5 lb (227 g) raw shrimp, shelled and cleaned
12 oz (340 g) can whole-kernel corn
a few sprigs of fresh mint

How to prepare

Heat salad oil in a pan and sauté garlic and onion for about 10 minutes.
Add tomatoes, potatoes, chili pepper, seasoned salt, salt, red pepper, Tabasco sauce, 3 cups of water, and 1 cup of milk.
Stir the mixture while it boils, then cover and simmer for 20 minutes.
Simmer flounder fillets for 6 minutes.
In a separate bowl, beat cream cheese with 0.25 cup of milk.
Stir the cream cheese mixture, shrimp, and corn into the soup, and cook over medium heat for 5 minutes.
Drain the flounder fillets and place half of a fillet in each of 6 soup plates.
Spoon the hot soup over the fillets, garnish with mint sprigs, and serve.

Variations

Add diced carrots or bell peppers for extra color and flavor.
Use coconut milk instead of regular milk for a creamy and tropical twist.
Substitute fish fillets with scallops or mussels for a different seafood variation.

Cooking Tips & Tricks

Make sure to sauté the garlic and onion until they are fragrant and translucent to build a flavorful base for the soup.

- Simmer the soup gently to allow the flavors to meld together and develop a rich and complex taste.

- Be careful not to overcook the shrimp, as they can become tough and rubbery if cooked for too long.

- Garnish the soup with fresh mint sprigs for a pop of color and a refreshing flavor.

Serving Suggestions

Chupe de Camarones can be served as a main course with a side of crusty bread or rice. It pairs well with a fresh salad or steamed vegetables for a complete and balanced meal.

Cooking Techniques

Sautéing the garlic and onion helps to release their flavors and create a fragrant base for the soup.

- Simmering the soup gently allows the ingredients to meld together and develop a rich and complex taste.

- Be careful not to overcook the shrimp, as they can become tough and rubbery if cooked for too long.

Ingredient Substitutions

If you don't have flounder fillets, you can use any white fish such as cod or tilapia.

- Cream cheese can be replaced with heavy cream or coconut cream for a dairy-free option.

- Feel free to customize the vegetables in the soup based on your preferences or what you have on hand.

Make Ahead Tips

Chupe de Camarones can be made ahead of time and reheated before serving. Simply store the soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until heated through.

Presentation Ideas

Serve Chupe de Camarones in individual soup plates with a garnish of fresh mint sprigs for a pop of color. You can also drizzle a swirl of cream or a sprinkle of chopped parsley on top for an elegant touch.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir. For a non-alcoholic option, try serving it with a refreshing iced tea or sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Leftover Chupe de Camarones can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Chupe de Camarones contains around 350 calories, making it a substantial meal that can be enjoyed as a main course.

Carbohydrates

Chupe de Camarones is a carb-rich dish due to the addition of potatoes and corn. Each serving contains approximately 30 grams of carbohydrates.

Fats

This dish is moderate in fat content, with each serving containing around 15 grams of fat. The use of cream cheese adds a creamy texture and richness to the soup.

Proteins

Chupe de Camarones is a protein-packed dish, thanks to the shrimp and flounder fillets. Each serving provides approximately 25 grams of protein, making it a satisfying and filling meal.

Vitamins and minerals

This soup is a good source of vitamins and minerals, particularly vitamin C from the tomatoes and potatoes. It also contains iron, potassium, and magnesium from the shrimp and fish.

Alergens

This recipe contains shellfish (shrimp) and dairy (cream cheese), which may be allergens for some individuals. Please be mindful of any dietary restrictions or allergies when preparing this dish.

Summary

Chupe de Camarones is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious and delicious option for a satisfying meal.

Summary

Chupe de Camarones is a delicious and comforting Peruvian shrimp chowder that is perfect for a special meal or celebration. With its rich flavors, hearty ingredients, and nutritious profile, this dish is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Chupe de Camarones. It was a warm summer day in my small coastal town, and I was walking along the beach when I stumbled upon a group of fishermen cleaning their catch of the day. As I approached, the smell of fresh seafood filled the air, and I couldn't help but linger and watch as the men worked.

One of them, an older gentleman with weathered hands and a kind smile, noticed my curiosity and beckoned me over. He showed me how to properly clean and devein shrimp, explaining that it was an essential step in making a delicious Chupe de Camarones. Intrigued, I asked him for the recipe, and he gladly shared it with me, along with a few tips and tricks he had learned from his own grandmother.

That evening, I set to work in my humble kitchen, carefully following the instructions I had been given. I sautéed onions, garlic, and bell peppers until they were soft and fragrant, then added in diced tomatoes and a sprinkle of paprika for a touch of smokiness. Next, I poured in a rich fish broth and let the mixture simmer until it had reduced and thickened.

As the broth bubbled away on the stove, I peeled and deveined the shrimp I had purchased earlier that day, remembering the lessons the fisherman had taught me. I added the shrimp to the pot, along with a handful of corn kernels and a generous sprinkling of fresh cilantro. The scent of the stew filled my kitchen, and I knew I was on the right track.

After letting the Chupe de Camarones simmer for a few more minutes, I ladled it into bowls and garnished it with a dollop of creamy avocado and a squeeze of lime. I took a tentative bite, and my taste buds were greeted with a burst of flavor unlike anything I had ever experienced before. The shrimp was tender and sweet, the broth was rich and savory, and the vegetables added a pop of freshness that tied it all together.

I couldn't believe that I had created something so delicious with just a few simple ingredients and a bit of guidance from a stranger on the beach. From that moment on, Chupe de Camarones became a staple in my kitchen, a dish that I would make for family and friends whenever I wanted to impress or comfort them.

Over the years, I have experimented with the recipe, adding my own twists and variations to suit my taste. Sometimes I add a splash of coconut milk for creaminess, or a pinch of cayenne pepper for a bit of heat. Other times, I swap out the shrimp for chunks of tender fish or creamy potatoes. But no matter how I make it, the essence of the dish remains the same - a warm and comforting bowl of seafood stew that never fails to satisfy.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the kind fisherman who shared his knowledge with me that fateful day. His generosity and wisdom have enriched my life in ways I never could have imagined, and I will always be thankful for the gift of Chupe de Camarones that he bestowed upon me. It is a reminder that the best recipes are not just a collection of ingredients and instructions, but a reflection of the people and experiences that shape us along the way. And for that, I am truly blessed.