How to Make Peruvian Chupe De Camarones (Shrimp Soup)

by Jenna Fynaardt

Supplies

  • 1 Tomato
  • 4 Potato
  • 2 Eggs
  • 1 Can evaporated milk
  • 1 Onion
  • ¾ Cups Rice
  • 1 Teaspoon Sea salt
  • 1 Garlic clove
  • 1 Tablespoon Oregano
  • ½ Teaspoons Salt
  • ½ Teaspoons Pepper
  • 1 Packet con azafron
  • 3 Pounds Shrimp
  • Olive oil
  • Instructions

    Step 1

    All the ingredients!

    Step 2

    Wash the shrimp in cold water!

    Step 3

    Put shrimp in a pan, on the stove burner set on high. Add eight cups of water in the pan!

    Step 4

    Throw in a teaspoon of sea salt!

    Step 5

    Put the whole tomato in a pan of hot water to peel it easier!

    Step 6

    Peel the potatoes!

    Step 7

    Chop the onions into very small pieces!

    Step 8

    You can cook rice to eat on the side!

    Step 9

    Chop the tomato into small dices!

    Step 10

    Smash the garlic...make sure to add some salt to it so it creates a paste!

    Step 11

    Separate the tailless shrimp!

    Step 12

    Dice the potatoes!

    Step 13

    Also have some bigger chopped potato!

    Step 14

    Clean the rest of the shrimp!

    Step 15

    Add a couple tablespoons of olive oil to the bottom of a big pot!

    Step 16

    Add the onions and let it sauté for a while

    Step 17

    Add the garlic clove to the onions!

    Step 18

    Next add the tomato!

    Step 19

    Add half of one packet of azafron!

    Step 20

    Add 1/2 teaspoon pepper and 1/2 teaspoon salt!

    Step 21

    Take about a palmful of oregano and add it to the pot!

    Step 22

    Add the shrimp to the pot!

    Step 23

    Add the water that the shrimp was boiling in, and also add the 3/4 cup of rice!

    Step 24

    Add the finely diced potato to the soup!

    Step 25

    Whisk the eggs and add them to the soup to thicken it!

    Step 26

    Pour in the can of evaporated milk!

    Step 27

    You can add the bigger pieces of potato to the soup!

    Step 28

    The finished soup!