CHUPE DE CAMARONES

CHUPE DE CAMARONES image

Yield 4-6 servings

Number Of Ingredients 17

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1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 pounds raw tail-on shrimp
Salt and pepper
Dried oregano; a pinch
Cumin; a pinch
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, chopped roughly
2 fat garlic cloves; minced
2 tablespoons aji colorado
6 cups chicken stock
4 pieces corn on the cob
4 whole eggs
1 pint heavy cream, at room temperature
Crushed red pepper flake, a pinch (optional)
Monterey Jack cheese; cut into small squares

Steps:

Cooking Instructions: In a large soup pot, add the olive oil and butter to melt over medium high heat. Toss in the shrimp, season with salt, pepper, oregano, and cumin and saute until almost cooked though and both sides are golden. It's fine if they're not done completely since you'll add them back in later. Set aside in a small bowl. To the pot add more olive oil and butter and toss in the chopped onions, garlic, and salt and pepper, stirring to combine and allowing to soften, about 5 minutes. Add the aji colorado and stir to combine. Cook for about another 60 seconds. Pour in the chicken stock, and using the back of a wooden spoon, scrape the bits on the bottom of the pan left behind from the shrimp. Allow the soup to come to a slight boil. Lower the heat to a steady simmer. Add the corn and then crack each of the four eggs directly into the soup, in separate parts of the pot so they don't stick together. Let this simmer for about another 6-8 minutes or until the eggs have set. Add the shrimp back in to the soup. Slowly incorporate the heavy cream, stirring gently. Taste the soup for seasoning and adding crushed red pepper for heat if desired. To serve, ladle the soup into big bowls with shrimp, one corn on the cob, one egg, and a few squares of Monterey Jack cheese. The cheese will melt slowly in the soup and create ooey gooey goodness