Chupe de Camarones (Peruvian Shrimp Chowder)

Ingredients

• 500 grams Shrimps (peeled (heads and shells reserved))
• 5 cups Water
• 1/3 cup Flour
• 1/3 cup Butter
• ½ Yellow Onion (diced)
• 1 Red Bell Pepper
• 2 cloves Garlic (minced)
• 1 tbsp Tomato Paste
• 1 Ear Corn (cut into 2” segments)
• 1 Medium Potato (diced)
• ½ cup Green Peas
• 1 cup Heavy Cream
• 1 tsp Dried Oregano
• Salt and Powdered Cayenne to taste

Instructions

1. 1

   Combine shrimps heads and shells with two cups of water and half a teaspoon of salt in a pot. Bring to a boil and simmer over medium heat for 15 minutes. Strain out the shells and discard.

2. 2

   Heat butter in a pan.

3. 3

   Add onions, bell peppers, and garlic. Sweat until onions turn slightly translucent.

4. 4

   Add tomato paste and roast for 1-2 minutes.

5. 5

   Sprinkle in flour and roast for another minute.

6. 6

   Stir in 3 cups water, shrimp stock, and oregano. Bring to a boil.

7. 7

   Add corn, potatoes, and peas. Simmer for 15 minutes or until potatoes are tender.

8. 8

   Add shrimp.

9. 9

   Add heavy cream and bring back to a boil and simmer for another 2 minutes.

10. 10

    Season with salt and powdered cayenne to taste.