In Peruvian food, the shrimp chowder takes on an altogether different look than these American chowders. Shrimp chupe was a soup that the native Incas in Peru had been making for a very long time; however it was the point at which the Spanish pioneers brought eggs and milk into their eating routine in the mid-1800s that chupe de Cameroons started to advance into the shrimp chowder that we find in Peru today. This delicacy draws its origin from the country cooking style of Peru, where the shrimps in this recipe are cooked in a traditional style. The usage of unpeeled shrimp in this dish adds a unique flavour in the cooking oil which in turn gives a unique flavour to the soup. Settle for the best shrimp and prawn providers for the fresh shrimps as you are to use the shrimps with shells in this dish, which can spoil the taste of your soup also, if not obtained fresh. This soup is typically served during the winter as a first or as the main course. This soup is very hearty and healthy as it is loaded with fresh and chunky veggies and spicy ingredients.
- Cooking oil- 3 tablespoon
- Unpeeled medium shrimp-1 lb.
- Salt – 3 teaspoon
- Chopped onions-1
- Cayenne-1/4 teaspoon
- Paprika-1/2 teaspoon
- Grounded cumin -1/4 teaspoon
- Tabasco sauce-1 teaspoon
- Butternut squash -1 (about 1 1/2 pounds)
- Small head green cabbage-1/2 (about 1 1/4 pounds)
- Baked or boiled potatoes -2
- Corn-4 ears
- Water -4 cups
- Heavy cream-1 cup
- Frozen peas (optional)-1 cup
In a large pan, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, for about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.
Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is golden and translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, for about 15 minutes.
Add the cream and let it simmer for 10 minutes. Add the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, for about 2 minutes.
Your delicacy is ready to be served. You can garnish it with parsley and onions.
Since the shell of the shrimps ought to be removed in this dish, do not compromise with the quality of the shrimps. Get them from the best shrimp and prawn providers in order to the get the best quality shrimps. If you love spice, feel free to add more crushed red pepper to you soup, or, if you’re really adventurous, you can go ahead and experiment this dish by adding poached eggs and other veggies to it, to make your own version of Peruvian shrimp chowder.