Chupe de Camarones – Peruvian-Style Shrimp Soup

By carvalhohm

Ingredients

• 1 lb. large shrimp, peeled and deveined (about 26-30 pieces)
• ½ tsp. GOYA® Adobo with Pepper
• 2 tbsp. GOYA® Extra Virgin Olive Oil
• ¾ yellow onion, finely chopped (about 1 cup)
• 1½ tsp. Minced Garlic or 3 cloves garlic, finely chopped
• ¼ cup Tomato Sauce
• 1 tbsp. GOYA® Sofrito
• 1 packet Sazón GOYA® without Annatto
• 1 tbsp. finely chopped Rocoto Red Hot Pepper from 1 bag (1 lb.) frozen GOYA® Rocoto Red Hot Peppers, thawed, or 2 tsp. GOYA® Rocoto – Red Hot Pepper Paste
• 1/2 tsp. Oregano Leaf, divided
• 1 packet Chicken Bouillon mixed with 8 cups water
• 1 cup whole kernel corn from 1 bag (1 lb.) frozen GOYA® Whole Kernel Corn (Choclo Desgranado), thawed
• 1½ cups chopped, thawed yellow potato from 1 bag (1 lb.) frozen GOYA® Yellow Potato (Papa Amarilla)
• 1½ cups chopped, thawed yuca from 1 bag (1 lb.) frozen GOYA® Yuca (Cassava)
• ¼ cup CANILLA® Extra Long Grain Rice
• 1 cup Frozen Peas, thawed
• 2 large eggs
• ¼ cup heavy cream
• 1 tbsp. chopped fresh cilantro

Details

Servings 6
Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

1 Season shrimp with Adobo and set aside in refrigerator.
2 Heat oil in large, heavy pot over medium-high heat. Add onions and garlic; cook, stirring often, until onions soften, about 10 minutes. Stir in tomato sauce, sofrito, Sazón, rocoto and ¼ tsp. oregano. Cook, stirring often, until tomato sauce begins to simmer, about 5 minutes.

3 Add chicken bouillon mixture and whole kernel corn; bring to boil. Reduce heat to medium low. Simmer for 30 minutes. Stir in potato, yuca and rice and simmer, stirring occasionally, until vegetables are tender and rice is tender, about 30 minutes, adding peas after 25 minutes. Add reserved shrimp; cook until pink and opaque, about 3 minutes.

4 Carefully break eggs into soup. Simmer, without stirring, until eggs poach in liquid and whites set, about 3 minutes.

5 Gently stir in cream and cilantro and cook until stew is almost boiling. Serve very hot.