Peru-Recipes.com

The chupe de camarones (shrimp cioppino) is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes, and milk. Regarded as typical from Arequipa (a beautiful southern andean city in Peru), Chupe de Camarones is regularly found in Peruvian restaurants specialized in Arequipan cuisine. For 4 people:

Ingredients:

• 1 Kg (2.2 lb) of washed shrimps
• 1/2 cup of vegetable oil
• 1 cup of chopped onions
• 4 cloves of garlic
• 1 chopped tomato, without skin and seeds
• 2 lt (8 cups) of fish stock
• 1/2 cup of rice
• 1/2 kg (1.1 lb) of peeled potatoes, cut in half
• 1 corn in pieces
• 1 cup of broad beans
• 1 cup of chopped cabbage
• 1 cup of buttercup squash in pieces
• 1/2 cup of chopped black mint
• 5 eggs
• 1 cup of milk
• 1/2 kg of chopped fresh cheese
• Salt and Pepper.

Preparation:

In a pot on a high flame, brown the onions, the garlics and the tomatoes with oil. Season with salt and pepper. Add the stock and boil.

Add the rice, and let it cook 5 minutes. Add the potatoes, the corn and cook another 5 minutes. Add the broad beans, the cabbage, the squash, the black mint and verify the season. Beat an egg and add it slowly to the preparation. Add the other 4 eggs and boil 2 minutes. Add the entire shrimps, boil, add the milk and the cheese. Verify the season.

Serve hot.