This shrimp stew has it all – layers of flavor and hearty ingredients, yet it’s very simple in preparation.
I’ve been craving stew, but just couldn’t make up my mind, kind of like this weather -high heat, rain, Spring cool all in the same week. I settled on this shrimp stew which was inspired by a trip to Peru where they make chupe de camarones.
what is chupe de camarones?
Chupes are hearty soups popular along the Pacific coast of South America. Chupe de Camarones is a Shrimp Chowder unique to Peru and combines shrimp with hearty type vegetables the latter which vary from person to person and region to region. The broth is typically spicy and the vegetables vary from potatoes, corn, lima beans, etc. Dairy is also common, but not mandatory.
shrimp chupe key ingredients
I chose to skip the dairy and just rely on the potatoes to dry the consistency. Go heavy on the shrimp!
- Shrimp (with shells and tails)
- Shrimp Stock
- Red Onion
- Garlic Cloves
- Potatoes
- Chili Paste
- Cumin
- Salt
- Black Pepper
- Paprika
- Parsley
- Oregano
How to make shrimp chowder (step by step)
step 1: If making your own stock bring the shrimp shells and tails to a simmer in a pot of water with celery, onions, garlic, carrots, bay leaves, salt, and pepper.
step 2: Saute onions and garlic in a pot 3-4 minutes. During the last minute add half the spices and the chili paste.
step 3: Add shrimp stock, potatoes, remaining spices, and oregano sprigs to the pot. Bring to a simmer and cook 10-15 minutes. Potatoes should be tender. Cook longer if not
step 4: Season the shrimp to your liking and saute quickly, 2-3 minutes.
Step 5: Add shrimp to the stew pot with the potato mixture. Mix in parsley.
Serving Suggestions
Chupe de camarones is normally eaten with rice. It’s hearty enough for a main dish, so keep the side options relatively light. Consider pairing with:
Coconut Rice
Curried Collard Greens
Easy Spinach Saute
Cooking Tips
- Cut potatoes into smaller pieces and add them early in the cooking process to allow them to break down and disintegrate. The more they break down the creamier the soup will be, plus they will better absorb all the soup’s flavors.
- Go with your favorite chili paste. The adobo sauce that comes in a can of chiptole chili is great
- Customize the vegetable ingredients to your liking.
- For a lower-carb version use cauliflower in place of potatoes.
For similar recipes like this one you might like, try these:
Brazilian fish stew (moqueca baiana)
Colombian seafood stew (cazuela de mariscos)
Colombian chicken potato soup (ajiaco)
Haitian soup joumou (beef & pumpkin soup)
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Ingredients
- 3 tablespoons olive oil
- 1 red onion chopped
- 4 cloves garlic minced
- 1/4 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1/4 cup chili paste (canned chipotle adobe sauce or commercial chili paste
- 4 cups shrimp stock
- 1 pound white potatoes cut into 1/2 cubes
- 25-35 medium shrimp peeled and de-veined (use shells to make the stock)
- Fresh parsley leaves chopped
- 3 sprigs of oregano
Instructions
- If making your own shrimp stock - remove the shells and tails from the shrimp and simmer in water along with onions, carrots, celery, bay leaves, salt, and pepper to make the stock. Set aside.
- Heat two thirds of the oil in a pan over low heat. Add onions and garlic and sauce for 3-4 minutes. Onions should have softened.
- Add half the spices and chili paste then cook for 5 minutes stirring on occasion. Paste should thicken somewhat.
- Add the shrimp stock, potatoes, remaining spices and oregano. Bring to a simmer and cook for 10-15 minutes. Potatoes should be tender, if not then cook a little longer.
- Heat the remaining oil in a separate pan. Season the shrimp to your preference and saute in the pan for 2-3 minutes until cooked.
- Add shrimp to the stew pot with the potato mixture. Mix in the parsley and serve.
Notes
- Recipe takes only about 20 minutes to cook, but the longer it sits the better it gets the flavors are allowed to come together.
- Cut potatoes into smaller pieces and add them early in the cooking process to allow them to break down and disintegrate. The more they break down the creamier the soup will be, plus they will better absorb all the soup's flavors.
- Go with your favorite chili paste. The adobo sauce that comes in a can of chiptole chili is great
- Customize the vegetable ingredients to your liking.
- For a lower-carb version use cauliflower in place of potatoes.
Nutrition
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