Ingredients:
- 1 kg of shrimp
- 500 g of peeled yellow potatoes
- 1 cup of peas
- 1/4 cup of rice
- 375 ml can of evaporated milk
- 1 finely chopped red onion
- 1 tbsp of ground chili pepper
- 1 tsp of minced garlic
- 2 tbsp of oil
- Beaten eggs or 1 hard-boiled egg per serving
- 100 g of fresh cheese
- Salt, pepper, and oregano to taste
Instructions:
- Preparing the Shrimp: Clean the shrimp, preserving the coral (the liquid obtained by gently pressing the back of the head).
- Creating the Base: In a pot, heat the oil and sauté the onion, garlic, ground chili pepper, salt, and pepper until the onion becomes translucent. Add the dissolved and strained coral.
- Building the Flavor: Pour in 2 liters of water and bring to a boil. Add corn slices, peas, and rice.
- Adding the Potatoes: Once the vegetables are halfway cooked, introduce the potatoes. Cook for a few minutes.
- Incorporating the Shrimp: Just before the potatoes are fully cooked, add the shrimp. After 2 minutes, include the fresh cheese (cut into squares), beaten eggs, and oregano. Stir well.
- Final Touches: When the cheese has melted and the eggs are cooked, stir in the milk and mix thoroughly. Your savory Shrimp Chupe is now ready to serve and savor!
Chef’s Tips:
- Tip 1: Be cautious with the shrimp heads. Remove the bag located behind the eyes and the antennae to avoid any unwanted flavors, but remember to keep the coral for the recipe.
- Tip 2: Enhance the taste by adding a piece of pumpkin right after the corn. This adds a richer flavor to your Chupe de Camarones.
Enjoy this finger-licking good Shrimp Chupe, perfected with these essential culinary tips!
Discussion about this post