Chupe De Camarones Recipe
Peruvian Shrimp Chowder.
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Ingredients
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Base Ingredients
Seasoning and Flavorings
Garnishes
Method
Preparation
- 1
Prepare the Base
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent (about 5 minutes).
- 2
Add Tomatoes and Seasonings
Stir in the diced tomatoes and aji amarillo paste. Cook for another 3-4 minutes until the tomatoes break down slightly.
- 3
Combine Ingredients
Add the fish stock, diced red potatoes, and corn to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
Cooking the Chowder
- 4
- 5
Season to Taste
Stir in the chopped cilantro, lime juice, salt, and black pepper. Adjust seasoning according to your preference.
Serving
- 6
Serve the Chowder
Ladle the Chupe de Camarones into bowls. Garnish with slices of avocado and lime wedges. Enjoy!
