Shrimp chupe recipe

Welcome dear men and women to this meeting place where we talk mainly about food but also about other things. Today I want to know what you think about stews and this myth that says they are “heavy.”

We often hear that they are winter foods but in reality we have eaten some delicious stews in the middle of summer with 40 degrees in the shade (well, maybe not so much). And it occurred to me that if the stew has seafood it could be a little lighter if it’s hot, what do you think?

He shrimp soup It would be an excellent option to start testing my theory. You can accompany it with a cool drink because the idea is not to immolate ourselves for the cause either. For this We leave you an easy and charming recipethen they tell us.

About the shrimp chupe recipe

The shrimp chupe is a delicious and traditional soup originating from Peruvian cuisine, with a very popular variant in the Arequipa region. This dish is appreciated for its unique flavor and its combination of fresh ingredients that highlight the richness of marine products.

In its Arequipa version, shrimp chupe stands out for the use of local ingredients and the influence of the region’s rich culinary tradition. Shrimp, the undisputed protagonists of this preparation, are combined with potatoes, corn, fresh cheese and eggsamong other ingredients, to create a unique gastronomic experience.

Where does shrimp chupe originate from?

Shrimp chupe is a traditional dish of the Gastronomy of Peruconsidered a culinary gem that has left a significant mark on the country’s rich gastronomic history.

It originated on the coasts of Peru, where the fusion of local ingredients and native cooking techniques created this exquisite delicacy. The Peruvian coastal region, washed by the cold waters of the Pacific Ocean, is known for its abundance of fresh seafood.. Shrimp, the undisputed protagonists of chupe, are caught in these waters, contributing to the authenticity and freshness of the dish.

What does the Arequipa shrimp chupe contain?

This exquisite broth is characterized by the main presence of shrimp, which provide a distinctive taste and a juicy texture to the preparation. Additional shrimp soup ingredients may vary depending on region and local preferences.

Commonly The Arequipa shrimp chupe recipe includes fresh vegetables such as carrots, celery and onions, as well as aromatic herbs. that enhance the flavor profile.

Some versions incorporate rice, noodles or other elements that contribute to the consistency and substance from the dish. This marine delicacy not only stands out for its delicious flavor, but also for its versatility.

From the lightest and clearest soups like minestrone, to the thickest ones like cream soups, shrimp soup can adapt to different tastes and culinary preferences.

The most important thing in preparing the shrimp chupe

Preparing an authentic Peruvian shrimp chupe is a culinary art that reflects the richness of Peruvian food. This dish, considered one of the most representative of the Peruvian coast, stands out for its combination of fresh ingredients and intense flavors.

The base of Peruvian shrimp chupe is usually a rich and tasty broth, cooked over low heat to allow the flavors to mix harmoniously. The shrimp, the undisputed stars of this preparation, are added at just the right moment to maintain its juicy texture and distinctive flavor.

An ideal stew for winter

Shrimp chupe is a versatile dish that It is enjoyed on various occasions throughout the year in Peruvian gastronomy. The combination of intense flavors and comforting presence make it a choice for the cooler months.

Although there are no specific restrictions, it is common for this delicious stew to be served more frequently during celebrations and festivitieswhere we seek to share special moments around the table.

In some coastal regions of Peru, the shrimp chupe It is especially popular during the winter seasonsince it is perceived as a comforting and warm dish, ideal to combat low temperatures.

Difference between our recipe today and shrimp sweat

Although both shrimp sudado and shrimp chupe are traditional dishes of Peruvian cuisine and share some ingredients, they are different preparations with their own characteristics.

Shrimp Sweat

• Shrimp sudado is characterized by being a stew with a lighter broth than shrimp soup.
• The shrimp are cooked in their own juice, and the preparation includes the addition of tomatoes, onions, garlic and other vegetables that are cooked over medium heat.
• It may contain additional ingredients such as peppers and aromatic herbs, and the consistency of the broth tends to be less thick than that of chupe.

Shrimp soup

• He shrimp soupon the other hand, is known for its heartier, thicker broth.
• Shrimp are cooked in a more elaborate broth, which usually includes ingredients such as potatoes, corn, cheese, evaporated milk, and other elements that give it body and flavor.
• Chupe usually has a creamier consistency due to the incorporation of ingredients that provide texture and density to the broth.

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Shrimp chupe recipe

Yield: 4 portions

Preparation time: 45 minutes

Ingredients

• 500 g shrimp, peeled and cleaned
• 2 cups of fish or shrimp broth
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, peeled and cut into cubes
• 1 cup of shelled corn
• 1 cup of peas
• 1 cup evaporated milk
• 1 cup fresh cheese, crumbled
• 2 eggs
• 1/4 cup rice
• Olive oil
• Salt and pepper to taste
• Chopped fresh parsley

5 steps to an incredible shrimp chupe

1. In a pot, sauté the onion and garlic in a little olive oil until golden. Add the carrots, potatoes and corn, and cook for a few minutes.
2. Pour the fish or shrimp broth into the pot, when it comes to a boil, add the rice and cook until tender.
3. Add the shrimp, peas and evaporated milk, cook over medium heat until the shrimp are cooked. Add the fresh cheese, stirring until melted.
4. In another bowl, beat the eggs and add a little of the hot soup, stirring constantly. Pour into the pot, stirring to create a thicker consistency.
5. Season to taste. Cook over low heat for a few minutes until the soup thickens slightly. Serve hot, sprinkling fresh chopped parsley on top.