Serves 6
Chupe de camarones is an empowering, and some say aphrodisiac, soup that is served in very large bowls. Peruvians have substantial appetites, but this meal satisfies them for the rest of the day.
½ cup achiote oil (see tip box)
1 onion, chopped
4 garlic cloves, chopped
1 tablespoon ají panca paste
1 tablespoon tomato paste
1 teaspoon dried oregano
6 cups shrimp or fish stock
½ cup white rice
1 pound potatoes, peeled (about 6 medium-sized potatoes)
2 ears of corn, broken into 3 pieces each
2 pounds shrimp, peeled and cleaned
1 cup green peas
1 cup queso fresco
1½ cups evaporated milk
Salt and pepper
⅓ cup vegetable oil
6 eggs
6 parsley sprigs to garnish
1. Heat the achiote oil in a saucepan over medium heat. Add the onion, garlic, and oregano, and sauté until golden. Add the tomato paste and continue cooking for 5 more minutes.
2. Add the shrimp or fish stock, and bring to a boil, skimming the stock every few minutes. Turn the heat to medium low, add the rice, and simmer partially covered for 15 minutes.
3. Add the potatoes and corn, and continue simmering until the potatoes are tender.
4. Add the peeled shrimp, and green peas, cook for 3 minutes.
5. Add the milk, salt, and pepper, and turn off the heat. Finally add the cheese.
6. Heat the vegetable oil in a skillet and fry the eggs, one by one, sunny-side up.
7. Place a few shrimp, some rice, 1 potato, and a piece of corn in each bowl. Cover with the hot soup, and top with a fried egg.
8. Garnish with parsley, and serve immediately.
To make the achiote oil, heat ½ cup vegetable oil at very low heat, and add 2 tablespoons achiote seeds. When the oil turns red, turn the heat off, let cool, and drain to discard the seeds. You can buy achiote in any Latin American grocery store.