Shrimp Chupe

Name: Shrimp Chupe
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 700 g bone-in shrimp with heads; 2 pcs ripe bananas; 2 pcs tomato; 1 pcs red onion; 3 pcs garlic clove; 1 pcs Sweet pepper, green, raw; 2 pcs small yuccas; 0.5 cup hot milk; 30 g peanut butter; 1 tsp sour cream; 100 g rice; 100 g Corn, sweet, yellow, frozen, kernels cut off cob, unprepared (Includes foods for USDA's Food Distribution Program); 100 g Canned beans; 2 pcs Egg; Vegetable oil; cilantro or parsley; Feta or Adyghe cheese

🕐 25 min 👁 20 Channel post →

A rich and spicy Peruvian shrimp soup with vegetables, rice, and a creamy peanut dressing. It warms you up perfectly and combines the rich flavors of the sea and land.

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Method

Peel 15 shrimp, put the heads and shells in water, and make a quick broth (10–15 minutes).

Sear the shrimp for 1 minute on each side, then set aside—they should stay tender.

Lightly sauté the onions, tomatoes, garlic, and pepper, and add the spices. Blend into a smooth sauce.

Return the sauce to the pot, pour in the broth, and add the potatoes and plantains (or sweet potatoes). Simmer for 10 minutes.

Stir in the rice, followed by the corn and beans, and cook until tender.

Finally, pour in the milk, diluted peanut butter, and sour cream. Quickly whisk in the eggs and stir well.

Serve the soup topped with the shrimp, chunks of soft cheese, and fresh herbs.

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Shrimp Chupe

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