Chupe de Camarones
This luscious Peruvian shrimp chowder recipe is easy to make and nutritious. You can also add other seafood into this dish such as mussels, fish and calamari. Have everything prepped before cooking and it will go smooth.
Serves 6. Heat Level Mild
1 lb. lg. shrimp (15–20 count) peeled and deveined1/3 cup flour1/3 cup butter1/2 cup yellow onion, diced 1 Red Bell Pepper, seeded, chopped4–6 fresh or jarred aji amarillo peppers, seeded and minced3 garlic cloves, minced1 tsp. white pepper, freshly ground1 tbsp. tomato paste5 cups chicken broth, low sodium1 Tbsp. Vietnamese fish sauce2 ears of corn cut into 2” segments1 medium Yukon gold potato, diced to 3/4” (about 1 cup)1/2 cup green peas2–3 Mediterranean bay leaves1 cup heavy cream1 tsp dried Mexican oreganosea salt to taste (taste test at the end)Garnish:3 limes, quartered cilantro, chopped
1. Melt butter in a 3 qt. pan over medium heat. Add onions, bell pepper, amarillo peppers, garlic and pepper. Sauté until onions are slightly translucent; add tomato paste and stir for 1-2 minutes. Sprinkle in flour and stir for another minute. 2. Stir in broth, fish sauce, and oregano. Bring to a boil. Add corn, potatoes, peas and bay leaves. When broth comes back to a boil, reduce heat to low and simmer for 15 minutes or until potatoes are tender. 3. Add shrimp and heavy cream; bring back to a simmer for another 2 minutes. Taste and season with salt to taste. © 2020 Larry Noggle www.peppahead.com
Serves 6. Heat Level Mild
1 lb. lg. shrimp (15–20 count) peeled and deveined1/3 cup flour1/3 cup butter1/2 cup yellow onion, diced 1 Red Bell Pepper, seeded, chopped4–6 fresh or jarred aji amarillo peppers, seeded and minced3 garlic cloves, minced1 tsp. white pepper, freshly ground1 tbsp. tomato paste5 cups chicken broth, low sodium1 Tbsp. Vietnamese fish sauce2 ears of corn cut into 2” segments1 medium Yukon gold potato, diced to 3/4” (about 1 cup)1/2 cup green peas2–3 Mediterranean bay leaves1 cup heavy cream1 tsp dried Mexican oreganosea salt to taste (taste test at the end)Garnish:3 limes, quartered cilantro, chopped
1. Melt butter in a 3 qt. pan over medium heat. Add onions, bell pepper, amarillo peppers, garlic and pepper. Sauté until onions are slightly translucent; add tomato paste and stir for 1-2 minutes. Sprinkle in flour and stir for another minute. 2. Stir in broth, fish sauce, and oregano. Bring to a boil. Add corn, potatoes, peas and bay leaves. When broth comes back to a boil, reduce heat to low and simmer for 15 minutes or until potatoes are tender. 3. Add shrimp and heavy cream; bring back to a simmer for another 2 minutes. Taste and season with salt to taste. © 2020 Larry Noggle www.peppahead.com