Chupe de Camarones

By mahto

Ingredients

• 24 medium size shrimp
• 2 tablespoons canola oil
• 4 cloves of garlic
• 1 red onion
• 2 tomatoes
• salt and pepper to taste
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon aji amarillo
• 1/2 teaspoon aji panca
• 1 tablespoon minced parsley
• 6 cups water
• 2 teaspoons fish base paste
• 1 Yukon Gold potato
• 1/2 cup long grain white rice
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/4 cup 1% milk
• 2 eggs

Details

Servings 1
Adapted from piscotrail.com

Preparation

Step 1

Peel and devein shrimp. Mince garlic and parsley. Dice the onion and tomato. Peel and cut the potato into small cubes. In a separate bowl, lightly beat 2 eggs and set aside.

Make the sofrito by sauteing the garlic, onion and tomato in a pot with the canola oil over medium heat. Add the salt, pepper, cumin, oregano, aji amarillo, and aji panca. Cook until onions are translucent or about 10 minutes.

Add 6 cups of water to the pot with the sofrito and stir in the fish base paste. Add the potato cubes and rice. Boil for about 20 minutes or until potato is cooked and rice has expanded.

Reduce to a simmer and add the shrimp, peas, and corn. Turn off heat after 5 minutes or when the shrimp is cooked.

Add milk and eggs and stir until egg threads form evenly.

Serve immediately.