Latin American 35 min

Chupe de Camarones

Name: Chupe de Camarones
Total time: 35 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1 lb large shrimp, heads-on if possible; 3 tablespoons ají panca paste; 1 tablespoon ají amarillo paste; 1 white onion, diced; 4 cloves garlic, minced; 2 Roma tomatoes, diced; 2 large Yukon Gold potatoes, peeled and diced; 1 cup fresh or frozen corn kernels; 1 cup evaporated milk; 4 cups shrimp or fish broth; 2 large eggs; 2 oz queso fresco, crumbled; 2 tablespoons vegetable oil; Fresh cilantro and lime wedges for serving

seafoodcomfort-foodgluten-free

Ingredientsfor 2

390

Cal

32g

Protein

34g

Carbs

14g

Fat

11 lb large shrimp, heads-on if possible
23 tablespoons ají panca paste
31 tablespoon ají amarillo paste
41 white onion, diced
54 cloves garlic, minced
62 Roma tomatoes, diced
72 large Yukon Gold potatoes, peeled and diced
81 cup fresh or frozen corn kernels
91 cup evaporated milk
104 cups shrimp or fish broth
112 large eggs
122 oz queso fresco, crumbled
132 tablespoons vegetable oil
14Fresh cilantro and lime wedges for serving

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Instructions

1
If shrimp have heads, twist them off and simmer in 4 cups water for 15 minutes to make a quick shrimp broth. Strain and reserve. Otherwise use store-bought broth.
2
Heat oil in a large pot over medium-high heat. Cook onion until golden, 5 minutes. Add garlic, ají panca, and ají amarillo pastes and cook 3 minutes until fragrant and darkened. Add tomatoes and cook 3 more minutes.
3
Add shrimp broth and diced potatoes. Bring to a boil and simmer for 12 minutes until potatoes are nearly tender. Add corn kernels and shrimp and cook 4 minutes until shrimp are pink and corn is tender.
4
Add evaporated milk and stir gently. Crack the eggs directly into the simmering chupe and cook 2–3 minutes until the whites set but yolks remain runny. Ladle into bowls ensuring each serving has an egg. Top with crumbled queso fresco, cilantro, and lime.