shrimp soup/ Chupa de camarones Recipe

Name: shrimp soup/ Chupa de camarones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 lb large shrimp deveined; 2 tbsp ketchup; 2 large onions chopped; 5 large tomatoes skinned and seeded chopped; 3/4 cup oil; 6 tbsp red aji chili paste; 2 1/4 lb fava beans; 2 1/4 lb peas; 14 small yellow potatoes; 3 ears of corn cut into 2 inch slices; 1 1/2 cup rice; 1 cup evaporated milk; 3/4 cup fresh farmers cheese cut into cubes; 12 eggs; 2 tsp crushed garlic; 1/2 tsp ground cumin; 1 tbsp oregano; 1 salt and pepper to taste; 6 1/2 quart water; 1/2 cup farmers cheese cubed; 4 red hot peppers; 1/2 cup oil; 1 medium onion coarsely chopped; 1 salt to taste

Servings: persons

5 1/2 lb large shrimp deveined
2 tbsp ketchup
2 large onions chopped
5 large tomatoes skinned and seeded chopped
3/4 cup oil
6 tbsp red aji chili paste
2 1/4 lb fava beans
2 1/4 lb peas
14 small yellow potatoes
3 ears of corn cut into 2 inch slices
1 1/2 cup rice
1 cup evaporated milk
3/4 cup fresh farmers cheese cut into cubes
12 eggs
2 tsp crushed garlic
1/2 tsp ground cumin
1 tbsp oregano
1 salt and pepper to taste
6 1/2 quart water
1/2 cup farmers cheese cubed
4 red hot peppers
1/2 cup oil
1 medium onion coarsely chopped
1 salt to taste

1
peel and devein shrimp reserve heads and shells save 12 whole shrimp for decoration.
2
put 6 1/2 quarts of water in a pot add heads and shells to water and salt boil for 45 minutes then strain.
3
in a sauce pan sauteed onions garlic and tomatoes, add ketchup red hot chili paste cumin salt pepper and shrimp bodies.
4
45 minutes before serving add to boiling stock rice java beans peas and corn.
5
in a medium sized pot add 2 quarts of soup/broth poach eggs in this liquid you can poach more than one at a time depending on the size of pot
6
in a double boiler cook peeled potatoes or steam till done
7
add milk whole shrimp oregano after rice is done
8
in individual bowls serve potatoes pour soup over top place a whole shrimp and poached egg on top of each serves 12
9
for the sauce boil the red hot chili's in water desired devein peppers blend with rest ingredients serve in it's own little dish on side

3002

kcal

Calories

123

Fat

229

Carbs

250

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 5 1/2 lb large shrimp deveined, 2 tbsp ketchup, 2 large onions chopped, 5 large tomatoes skinned and seeded chopped, and more.

Yes, shrimp soup/ Chupa de camarones falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

shrimp soup/ Chupa de camarones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions