Chupe de Camarones – Peruvian-Style Shrimp Soup

Name: Chupe de Camarones – Peruvian-Style Shrimp Soup
Prep time: 30M
Total time: 120M
Yield: 6 Servings
Cuisine: South America
Ingredients: 1 lb. Chupe de Camarones – Peruvian-Style Shrimp Souplarge shrimp, peeled and deveined (about 26-30 pieces); ½ tsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo with Pepper; 2 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; ¾ Chupe de Camarones – Peruvian-Style Shrimp Soupyellow onion, finely chopped (about 1 cup); 1½ tsp. Minced GarlicGOYA® Minced Garlic or 3 cloves garlic, finely chopped; ¼ cup Tomato SauceGOYA® Tomato Sauce; 1 tbsp. SofritoGOYA® Sofrito; 1 packet Sazón without AnnattoSazón GOYA® without Annatto; 1 tbsp. Red Hot Pepper – Rocotofinely 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; ½ tsp. Oregano LeafGOYA® Oregano Leaf, divided; 1 packet Chicken Flavored BouillonGOYA® Chicken Bouillon mixed with 8 cups water; 1 cup Whole Kernel Cornwhole kernel corn from 1 bag (1 lb.) frozen GOYA® Whole Kernel Corn (Choclo Desgranado), thawed; 1½ cups Yellow Potatochopped, thawed yellow potato from 1 bag (1 lb.) frozen GOYA® Yellow Potato (Papa Amarilla); 1½ cups Yuca – Cassavachopped, thawed yuca from 1 bag (1 lb.) frozen GOYA® Yuca (Cassava); ¼ cup Canilla ® Extra Long Grain RiceCANILLA® Extra Long Grain Rice; 1 cup PeasGOYA® Peas, thawed; 2 Chupe de Camarones – Peruvian-Style Shrimp Souplarge eggs; ¼ cup Chupe de Camarones – Peruvian-Style Shrimp Soupheavy cream; 1 tbsp. Chupe de Camarones – Peruvian-Style Shrimp Soupchopped fresh cilantro

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Soups are an important part of the home cuisine of Peru not only because they use the freshest ingredients available in the region, but also because large pots of soup are an economical way to feed large families. This shrimp soup, known as Chupe de Camarones or Chiclayo hails from the western coast of Peru in the city of Lima, where fresh shrimp are brought in by the Humbolt Currant of the South Pacific Ocean. Here, the broth is seasoned with tomatoes and spiked with a touch of hot red peppers, and then thickened with starchy vegetables, like large-kernel corn, yuca and potatoes, and finally rice. Shrimp add a subtle sweetness and a delicate briny taste to this outstanding soup.

Total Time

120m

Prep Time:30m

Yields:6 Servings

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Ingredients

1 lb.

large shrimp, peeled and deveined (about 26-30 pieces)

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 tbsp.

GOYA® Extra Virgin Olive Oil

yellow onion, finely chopped (about 1 cup)

1½ tsp.

GOYA® Minced Garlic or 3 cloves garlic, finely chopped

¼ cup

GOYA® Tomato Sauce

1 tbsp.

GOYA® Sofrito

1 packet

GOYA® Sazón without Annatto

1 tbsp.

finely chopped Rocoto Red Hot Pepper from 1 bag (1 lb.) frozen GOYA® Red Hot Pepper – Rocoto , thawed, or 2 tsp. <a href="/en/products/aji-rocoto-red-hot-pepper-paste/" title="Rocoto – Red Hot Pepper Paste">GOYA® Rocoto – Red Hot Pepper Paste</a>

½ tsp.

GOYA® Oregano Leaf , divided

1 packet

GOYA® Chicken Flavored 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

GOYA® Canilla® Extra Long Grain Rice

1 cup

GOYA® Peas , thawed

large eggs

¼ cup

heavy cream

1 tbsp.

chopped fresh cilantro

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Directions

Kitchen View

Step 1

Season shrimp with Adobo and set aside in refrigerator.

Step 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.

Step 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.

Step 4

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

Step 5

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