Shrimp Soup

The desert land in Peru is connected to various water sources including streams from the Andes Mountains which are full of freshwater fish and shrimp. This seafood stew combines shrimp with additional dry climate ingredients including asparagus, potatoes, and aji amarillo. Best served with a topping of Peruvian rocoto to really taste the heat of the Peruvian desert.

SHRIMP SOUP (CHUPE DE CAMARON): Serves 2

• 1 large fresh fish head

• Half pound of shrimp (deveined, tail on)

• 1 red onion (diced)

• 1-2 celery stocks

• 3 garlic cloves (minced)

• 1 Aji Amarillo pepper (peeled without seeds, minced)

• 1/4 cup of rice

• 8 small mini potatoes

• 1 large Peruvian choclo corn (or regular corn)

• 10 asparagus spears (cut in fours, remove bottom stem)

• 1 tbsp of aji panca

• Olive oil and, salt and pepper

• Minced cilantro for garnish and toasted bread

  Boil the fish head for 30 minutes in 7 cups of water with half of the red onion, celery and salt. Strain the fish stock really well until clear of any remains and set aside. Next make the sofrito in a small pan by sautéing the other half of the onion with the garlic and Aji Amarillo for a few minutes until the onions are translucent, then add the aji panca. Combine the fish stock and the sofrito and bring to a boil. Add the potatoes and corn, and let it cook for 10 minutes. Then add the rice and cook for 8 minutes. Lastly add the asparagus and let it cook for another 8 minutes, then throw in the shrimp for about 5 minutes until lightly pink and cooked. Season with salt to taste, and serve with cilantro garnish and toasted bread. If you’re brave enough, save the fish eye for dessert which is full of flavor.