Chupe de Camarones - Peruvian Shrimp Chowder / Soup sniper EP. 19

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock maintains flavor while being lighter and cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy and is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water with cornstarch

Almond milk reduces calories and can be cheaper than dairy milk.

Add water and toss in a pot all the shells and heads saved from cleaning shrimps.

Let it simmer for 20 minutes to half an hour.

Strain the liquid and save it for later, discarding the rest.

Heat a hefty amount of butter in the soup pot.

When it's hot, add onions, peppers, and garlic, stirring and letting it sweat for a couple of minutes.

Add tomato paste and then flour, cooking for a few minutes more.

Add water and shrimp stock, bringing it to a boiling point.

Add corn pieces, potatoes, and peas (canned, frozen, or fresh).

Top with a hefty amount of dried oregano and let it simmer for 15 to 20 minutes.

Add heavy cream, shrimp, and top off with salt, cooking for just a few more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens