Chupe de Camarones (Peru)
Serves 4
Ingredients
Method
500 g. Shrimp, Peeled and Deveined
1 Onion, Chopped
2 Garlic Cloves, Minced
1 Red Bell Pepper, Chopped
4 Potatoes, Peeled and Chopped
1 cup Fresh Corn Kernels
4 cups Fish or Vegetable Stock
1 cup Evaporated Milk
2 tbsp. Oil
¼ tsp. Salt and Pepper, to Taste
In a large pot, heat the oil over medium heat. Add the onion, garlic, and bell pepper and sauté until soft.
Add the potatoes, corn, and stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
Add the shrimp to the pot and cook for another 5 minutes, or until they're pink and cooked through.
Stir in the evaporated milk and season with salt and pepper. Let the soup heat for a couple more minutes, but do not let it boil.
Serve the chupe de camarones hot.