Chupe de Camarones Peruano

(Peruvian Shrimp/Crayfish Soup)

January: National Soup Month

Look at the little llama (pictured below) that Islander’s friend, Tina P., brought back as a souvenir for her after a trip from Peru. The plush toy is so cute and cuddly and the fur feels ultrasoft! Tina said it can get chilly in her country, especially in the Andes mountains. Llama wool is made into sweaters and blankets to keep the Peruvian people cozy and warm in the winter and in higher elevations.

Another way one can keep warm is by eating chupe de camarones (shrimp/crayfish soup), a dish originating from Arequipa in the country’s coastal region but is popular throughout Peru. Packed with potatoes, various vegetables and shrimp or crayfish, mixed with milk and topped with an egg, the seafood stew is both hearty and heartwarming. Prepare this Peruvian shrimp/crayfish soup to keep warm in the winter and to observe National Soup Month.

Recipes

(Adapted from Cocina Peruana, Nuestro Sabor Para el Mundo by Walter H. Wust)

Ingredients

• 2 cloves garlic
• 1 small onion
• 2 tablespoons oil
• 1 large tomato
• 3 cups water
• 1 large potato
• ½ cup carrots
• ¼ cup peas
• 1 cup shrimp or crayfish, shelled and deveined
• ¼ cup evaporated milk
• salt and pepper to taste
• 2-3 eggs
• 2-3 cooked shrimp or crayfish in its shell (optional)
• parsley leaves (optional)

Directions

Peel and crush the garlic cloves. Chop the onion and tomato. Wash, peel and dice the potato. Slice the carrots. In a large pot, heat the oil and saute the garlic cloves and chopped onion until transparent and soft. Stir in the chopped tomatoes until it gives out a reddish tinge.

Pour in the water to cover the potatos and carrots. Boil for about 20-30 minutes or until the vegetables are soft, adding another ½ cup or more of water if evaporated. Mix in the peas and shrimp or crayfish. Cook until the seafood is pink. Stir in the milk. Salt and pepper to taste. Keep the stew warm while cooking the eggs. Heat a little oil in a small skillet or omelet pan. Fry each egg. Blot off excess oil on the eggs with paper towels if necessary. Ladle the soup in bowls and top each with an egg. Garnish with a cooked shrimp or crayfish and parsley. Yield: 2-3 servings.

Notes

• Because Peru is in the southern hemisphere, the winter season is during the months of July and September.
• Muchas gracias to amiga Tina P. for gifting Islander with the llama and many other Peruvian souvenirs and to Hermano Brian H. for letting us borrow his bilingual cookbook (he ministered in Peru for a few years).