Wine Dine and Play: Peruvian Shrimp Chowder

Chupe de Camarones

A Wine, Dine, and Play Recipe

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By: Sean Overpeck (CFE)

Executive Chef

Chupes are hearty chowders popular along South America's Pacific coast from Chile to Peru. Soups were revered by ancient Peruvians, who cooked several kinds of them. Of these, one of the most popular and tasty were-and still are- chupes: thick soups, with potatoes and legumes. Chupe de Camarones (made with crayfish) is widely popular among the Southern coastal region of Peru (originally from Arequipa). Although the original recipe calls for crayfish, shrimp chupe has become more widely eaten, as fresh or frozen shrimp become more common.

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Recipe		Information
Servings:	10	Ready In:	7h 30m
Prep Time:	7h	Cuisine Origin:	Peru
Cook Time:	30m	Category:	Soups
Inactive Time:	6h	Difficulty Level:	Moderate

Ingredients	Amount in Imperial Measurement			Metric Measurement	Amount Per Serving:	total amount	Equipment and Tools (Mis en Place)
Olive oil	3	tbsp	44	mL	Amount Per Serving:	1 cup	Cutting boards^[1](green, and red)
Red onions	1				Carbohydrates:	12.4g	2 Sauce pans
Ají amarillo^[4]or other green chili pepper variety	1				Total Fat:	5.9g	Chef knife
Garlic cloves	4				Sugar:	1.1g	Measuring cup
Ground ají rojo^[5]or substitute paprika	2	tbsp	30	mL	Sodium:	688mg	Measuring spoons
Chicken stock (see recipe here)	5	cup	1 1/2	L	Calories:	146 kcal	Wire whip or blender
Potatoes, large	2				Cholesterol (HDL):	98mg	Stirring spoon
Green peas	1 1/2	cup	355	mL	Protein:	11.9g	Cheese grater
Lima or other legume	1	cup	237	g	Dietary Fiber:	1.2g	1 mixing bowl, small
Corn kernels	1/2	cup	118	g	Potassium:	572mg	Thermometer
Basmati rice	1/2	cup	118	g	Vitamin A %DV.	0
Oregano	1	tbsp		tsp	Vitamin C %DV.	0
Salt & pepper		to taste			Omega 3 Fatty Acids:	200mg
Shrimp, large (31/35)	1	lb	1/2	kg
Eggs, large	3
Heavy cream	1	cup	237	mL
Queso fresco cheese, grated	1/2	lb	237	g
Understand Metric & Imperial Conversions

Method		Notes for Preparation
1. See the Notes for Preparation section (to the right) for vegetables and legumes for this recipe. Prepare the stock using one of the two methods listed. To make stock from scratch will require 6 hours, to use the second option will be ten minutes. (see recipe for chicken stock here)		Wash, sanitize^[2], and rinse the red onions, chili peppers, and garlic to clean thoroughly.
2. Peel and chop the red onion into 1/2 inch cubes. Use the green cutting board.		Place dry beans in cold water for 6 hours. Make sure the volume of water is three times the amount of your beans. Ratio of 3:1
3. Slice theAjí amarillo^[4]or green chili, and remove the seeds, and re-wash. Use the green cutting board.		Hydrating beans faster: Soak in cold water in a saucepan, and gently bring to a boil, remove from the heat and let sit for 1 to 2 hours.
4. Peel the cloves, crush with a knife, and mince. Use the green cutting board.^[1]		Prepare Chicken Stock one of two ways: 1. Cook chicken bones with mirepoix for 6-8 hours;
5. Peel the potato and cut into 1/2 inch cubes. Use the green cutting board.^[1]		2. Reconstitute chicken powder or base in water. see package for instructions.
6. Switch to the blue cutting board,^[1]and remove the head, peel and divine the shrimp.		You can also use the stock from the heads and the skin of the crayfish or shrimp instead of chicken stock
7. In a saucepan over medium-high heat add the olive oil, onions, and chili, mixing with a wire whip, cooking for 4-6 minutes until the onions are translucent^[3].
8. Add the garlic and Ground ají rojo^[5]or substitute paprika and continue to sauce for a minute or two.
9. Add the Chicken stock, potatoes, peas, lima or other legume, corn, rice, oregano, salt and pepper to the mixture and stir with a spoon or wire whip. Bring the mixture to a boil, then reduce heat to low and let the mixture simmer for an additional 15 minutes.
10. Crack the eggs into a mixing bowl and whip up with a fork or wire whip. Add the Eggs to the mixture along with the shrimp, and continue to cook for another 5-8 minutes.
11. Remove the saucepan from the stove and add the heavy cream. Give a quick taste and adjust the seasonings to add more if desired. Ideal temperature for this dish should be 165°f.
12. If saving, properly cool down to 41°f over a period of 6 hours, and store in the refrigerator for up to 3 days, then reheat the soup to165°f, and discard any leftovers.
Assembly		Drink Recommendations For Dish
1. Transfer the mixture to 10 bowls, making sure the same amount of shrimp is even distributed, along with the potatoes, vegetables, and legumes.		Potable water
2. With your cheese grater, shred theQueso fresco cheese over the top of each bowl as a garnish, using the 1/2 pound block evenly over the 10 bowls.		Cusqueña premium Peruvian beer
3. If desired, garnish the top of the chowder with cilantro and serve immediately.		Rum Nation Peruano
4. See the drink recommendations (to the right) for this dish		Tabernero Champagne, NV - S.A.C.

Notes and Citations:		Temperature Cooking Chart
1. One of the most common causes of food-related illness (a.k.a food poisoning) is something called cross-contamination, (transfer of harmful bacteria from one food product to another) by way of contaminated tools. Cutting boards are a prime culprit. Using separate, color-coded cutting boards for ingredients is a great way of preventing illness. The colors help you keep track of which cutting boards are reserved for which types of foods, so that you don’t cut lettuce on the same board you used for cutting raw poultry. In this recipe green boards are used for fruits and vegetables, and blue cutting boards are used to cut raw seafoods.		Blue 100-110°f (38-43^oC) Pittsburg (B&B) 115°f (46^oC) Rare 120-125°f (49-52^oC) Medium Rare 130°f (54^oC) Medium 140-145°f (60-63^oC) Medium Well 150°f (66^oC) Well done 155-160°f (68-71^oC)
2. In accordance to food safety regulation (21 CFR Part 173) specifies two conditions for the permitted use of hypochlorite solutions (bleach) in washing produce: The concentration of sanitizer in the wash water must not exceed 200 ppm (Parts Per Million).The produce must be rinsed with potable water following the chlorine treatment.
3. Translucent is defined as being clear from Latin translūcēre to shine through. In other words cooking until clear and light, but not browned or burned. Grand Food Dictionary Online
4. Ají amarillo is a Peruvian pepper; "Ají" means chile pepper in Spanish, and "amarillo" means yellow. But although they are named yellow chile peppers, their color changes to orange as they mature. The famous Peruvian chef Gastón Acurio recently named Ají amarillo the most important ingredient in Peruvian cooking. Grand Food Dictionary Online
5. Ají rojo is green capsicum pepper producing good yields of 5" long by 1" wide hot peppers. Peppers turn from green to deep orange when mature. The peppers are very mild at the green stage. Plant has green stems, green leaves, and white flowers. This was a favorite variety of the Inca Empire. Grand Food Dictionary Online		Seafood 135-140°f (58-60^oC) Roast Beef 145°f (63^oC) Roast Pork 145°f (63^oC) Ground Beef or Pork 155°f (68^oC) Poultry 165°f (77^oC)
6. Queso fresco "fresh cheese" is a Mexican cheese, traditionally made from raw cow milk or a combination of cow and goat milk. In the States, we'll most likely find pasteurized versions. It is a fresh, bright, milky, and mild cheese, perfect complement to a variety of dishes, by either providing contrast to a heavier dish like enchiladas or huevos rancheros, or by complementing something equally light, like salads or grilled vegetables. Grand Food Dictionary Online