Culinary Travel: Peru

Ica is a beautiful city located in the southern part of Peru, in the middle of a green valley surrounded by the desert. This wonderful city stands out thanks to its warm climate, gorgeous white sand dunes and to a mysterious lagoon, known by the locals as Huacachina. On this spot visitors may explore the surroundings of the lagoon or go for a ride with buggies out in the desert and practice one of the ultimate sports in our country “Sandboarding”. This city also has one of the best museums of our country, “The Regional Museum”, which displays stunning relics and mummies bundles from the various cultures that flourished in the south of Peru, including the Paracas, Nazca, Wari and Inca Culture. In addition, visitors may spend a great time at one of the traditional vineyards located in the countryside and learn how Peruvians prepare our delicious “Pisco Sour”.

Chupe de Camarones (made with crayfish) is widely popular among the Southern coastal region of Peru (originally from Arequipa) Although the original recipe calls for crayfish, shrimp chupe has become more widely eaten.

Chupe de Camarones (Shrimp Chowder)

Ingredients
3 tablespoons Olive Oil

1 large red onion, diced

5 cloves crushed garlic

2 tablespoons amarillo chile paste (or 2 tablespoons tomato puree mixed with 1 finely chopped red chile

2 cups seafood stock

2 tomatoes, peeled, seeded and finely chopped

2 tablespoons long-grain white rice

1 tablespoonfinely 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-half

4 large eggs

4 ounces queso fresco or feta cheese, diced

4 large shell-on shrimp, cooked, for garnish

kosher salt and freshly ground black pepper

Directions
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 of simmering water or in an egg poacher.

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.

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