Chupe Recipes

CHUPE (PERUVIAN SHRIMP CHOWDER)

Steps:

• Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
• Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
• Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.

CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)

Steps:

• Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened. Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 5 1/2 cups. Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes. Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink). Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead). When eggs are cooked, soup is finished.

CHUPE

Steps:

• In a large enameled saucepan or skillet, combine the wine and shallots or onions, and bring to a boil over high heat. Then reduce the heat to low and simmer for 3 minutes. Add the scallops, cover, and cook over low heat for about 5 minutes, or until the scallops become firm and opaque. Drain the scallops and save 1/2 cup of the cooking liquid. Set the scallops and liquid aside. Preheat the oven to 350 degrees F. In a small cup or bowl, soak the bread crumbs in 2 tablespoons of the cream. Melt the butter over moderate heat in a 2 to 3 quart saucepan. When the foam subsides, reduce the heat to low and stir in the flour, stirring constantly for a minute or two. Then slowly stir in the 1/2 cup of reserved cooking liquid and the remaining cream. Cook over high heat, stirring constantly with a whisk until the sauce thickens and comes to a boil. Add the soaked bread crumbs, chili paste, paprika, nutmeg, Cayenne, salt and white pepper, and stir until all the ingredients are well blended. Stir in 1/2 cup of the grated cheese and cook for a minute or two, then add the scallops, omitting any liquid they may have given off. Lightly butter the bottom and side of a 2 quart baking dish or souffle dish, and arrange the hard cooked egg quarters on the bottom. Spoon in the scallop mixture and smooth the surface with a rubber spatula. Sprinkle the top with the remaining 2 tablespoons of grated cheese. Bake in the middle of the oven for 20 minutes, or until the mixture bubbles and lightly browns on top.

PERUVIAN CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER)

Steps:

• NOTE: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets. You may be able to find the cheese at a well-stocked grocery store as well.
• Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.
• While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.
• Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups.
• Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
• Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink).
• Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).
• When eggs are cooked, soup is finished.