Chupe de Langostinos
Chupe de Langostinos·(choo-peh deh lahn-goh-stee-nohs)
Sopa a la Minuta & Los Salvavidas (Weeknight Lifesavers)
She peels supermarket shrimp at six p.m. She drops the shells into a pan. She fries aji amarillo paste. The undisputed secret of a genuine chupe is the coral: extracting the rich, briny essence from the shrimp shells by fiercely roasting and blending them into the broth. It is a work of culinary mestizaje, bridging yellow potatoes with a can of evaporated milk. Ladle the chupe into bowls while it is scalding.
Ingredients
- large shell-on shrimp1 lb
- vegetable oil3 tbsp
- water4 cup
- red onion1 med
- garlic4 clove
- ají panca paste2 tbsp
- ají amarillo paste1 tbsp
- dried oregano1 tsp
- long-grain white rice1/4 cup
- Yukon Gold potatoes2 med
- ear of choclo or sweet corn1 med
- frozen green peas1/2 cup
- frozen peeled fava beans1/2 cup
- evaporated milk1 cup
- queso fresco4 oz
- huacatay paste1 tbsp
- eggs4 large
- salt and black pepperto taste
Method
- 01
Extract the soul of the soup by roasting and simmering the shrimp shells.
Heat 1 tablespoon of the oil in a saucepan over medium-high heat, then aggressively sauté the reserved shrimp shells until bright orange and fragrant. Pour in the water, bring to a boil, and simmer for 15 minutes.
- 02
Blend and strain the shells to create the vital coral broth.
Carefully pour the water and shells into a blender and pulse a few times to crush the shells, venting the lid with a towel for steam. Pour through a fine-mesh strainer into a bowl, pressing hard on the solids to extract every drop of flavor, then discard the crushed shells.
- 03
Build the aderezo slowly to form the flavor foundation.
In a large Dutch oven, heat the remaining 2 tablespoons of oil over medium heat and cook the diced red onion slowly until melting and translucent. Stir in the garlic, ají panca paste, ají amarillo paste, and dried oregano, cooking until the oil separates slightly and the chilies darken.
- 04
Simmer the starches in the enriched broth.
Pour the strained shrimp stock into the pot with the aderezo and bring to a gentle boil. Stir in the rinsed rice, potatoes, and corn, then reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
- 05
Stir in the delicate finishing ingredients.
Uncover and drop in the frozen peas, fava beans, and reserved raw shrimp, cooking for just two minutes. Stir in the evaporated milk, cubed queso fresco, and huacatay paste, then taste and season aggressively with salt and black pepper.
- 06
Poach the eggs gently in the simmering chowder.
With the soup at a very gentle simmer, carefully crack the eggs directly into the broth, spacing them apart. Leave them completely undisturbed for 3 to 4 minutes until the whites are set but the yolks remain runny, then serve immediately.
Notes
Seek out head-on shrimp if you can find them.
The heads hold all the fat and flavor; tossing them into the blender with the shells will exponentially increase the depth of the final dish.
Substitute the specialty pastes carefully if necessary.
If you cannot find ají panca, ají amarillo, or huacatay at a local Latin market, you can substitute smoked paprika, habanero, and a cilantro-mint blend in a pinch, but the jarred authentic pastes are entirely worth tracking down for the real flavor of Peru.
From Cook Peruvian in America.