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My chupe de camarones recipe
Food & Drink
3 tablespoons Olive Oil
1 large red onion, diced
5 cloves crushed garlic
2 teaspoons amarillo chile paste (or 2 tablespoons tomato puree mixed with 1 finely chopped red chilens
2 tomatoes, peeled, seeded and finely chopped
2 tablespoons long-grain white rice
1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried), plus extra for garnish
1 large floury potato, peeled and cut into 3/4-inch cubes
1 ear ripe choclo or other corn, kernels removed from the cob
3 pounds shrimp, peeled and deveined, heads and shells reserved for seafood stock
2/3 cup shelled green peas
7 tablespoons half-and-
queso fresco or feta cheese, diced
large shell-on shrimp, cooked, for garnish
Heat olive oil in a large, heavy saucepan over low heat. Add onion and sauté 5 minutes, until softened. Add garlic and sauté additional minute. Add chile paste and sauté until oil and paste start to separate.
Add the seafood stock, tomatoes, rice and oregano. Bring to a boil and simmer about 5 minutes. Add potato cubes and choclo and simmer 20 minutes. (The starch released from the rice and potato should start to thicken the soup.)
Check soup to test that rice, potato, and choclo are cooked. Add the shrimp, peas and half-and-half and simmer 5 minutes more.
Meanwhile, poach eggs in a saucepan
Season soup with salt and pepper to taste and add cheese. Ladle into individual bowls and top each bowl with a freshly poached egg, a cooked shell-on shrimp, and a sprinkling of oregano, and serve immediately.