Chupe de camarones

As tradition built it

Chupe de camarones

Traditionally made in a clay pot

Ingredients

• 4 tbsp oil
• 1 cup, diced onion
• 4 cloves garlic
• 1½ tbsp, ground ají panca
• 1 tbsp oregano
• 500g, diced tomato, skinned and deseeded
• 1 tbsp, diced rocoto
• kernels from 1 cob choclo
• 500g peas
• ½ cup rice
• 4, yellow potato
• as available more choclo
• 1kg, cleaned, whole whole river shrimp (camarón de río)
• 1 cup, evaporated milk
• 300g, fresh cheese: queso serrano, queso fresco de cabra or queso lluta arequipeño

Method

1. Build an aderezo of oil, onion, garlic, ají panca, oregano and skinned, deseeded tomato.
2. Add rocoto, choclo, peas and rice, and cook for five minutes.
3. Add potato and more choclo, and cook for a further five minutes.
4. Add the whole river shrimp and bring the pot to a single boil.
5. Stir in milk and fold through cheese at the very end.

Notes

No single cheese is agreed as canonical; queso serrano, queso fresco de cabra and queso lluta arequipeño all appear depending on the household.

What a modern chef changes

Separated poach, clarified aderezo

Method

1. Poach the shrimp separately, sous vide, at a low enough temperature to keep them properly tender, then add them to the finished chowder only at the point of serving.
2. Reduce the aderezo's own base further and pass it through the chinois before the rest of the pot goes in.
3. Finish with a dusting of dehydrated, spice-ground ají panca over the top.