Peruvian Shrimp Chowder | Chupe De Camerones #comidaperuana

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor and is dairy-free.

In a small pot, simmer shrimp shells in 3 cups of water for 15 minutes.

In another pot, melt butter and add diced onion, bell pepper, and garlic; cook for 5 minutes until translucent.

Add 1 tablespoon of tomato paste and stir for about a minute.

Add flour to the mixture to make a roux, stirring until no flour is visible.

Strain the shrimp stock and add 2 more cups of water to the pot, totaling 5 cups.

Add diced peeled potato, 1.5 teaspoons of dried oregano, and 0.5 cups of frozen corn; bring to a boil.

Once boiling, stir occasionally to prevent sticking.

When potatoes are tender, add 0.5 cups of frozen peas and shrimp, cut in half.

Add 1 cup of heavy whipping cream and simmer for about 5 minutes until shrimp are cooked.

Season with salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens