Peruvian Shrimp Soup - Chupe de Camarones
Peruvian Shrimp Soup - Chupe de Camarones is a deliciously, hearty, creamy soup loaded with shrimp, feta, and noodles. Quick and simple to make. ¡Al Ataque!
Servings 6 - 8 servings
Ingredients
- 1 pound medium size shrimp - 41 - 50 per pound deveined, shells on
- 2 tablespoons canola oil
- 1 ½ cups onion finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon kosher salt or to taste
- ½ teaspoon pepper
- 8 cups water
- 6 ounces angel hair pasta
- 1 (12 ounce) can evaporated milk
- ¾ - 1 pound feta cheese
- square piece of cheesecloth for shells
Instructions
- Peel the shells off the shrimp and place shells in the middle of the cheesecloth. Gather ends and tie with twine to form a pouch.
- Heat the oil in a large stockpot over medium high heat and add the onions. Sauté for about 10 minutes until the onions soften and just start to turn color.
- Stir in tomato paste and cook just until the paste starts to lose its bright color.
- Add in the oregano, salt, and pepper and stir to combine.
- Slowly pour in the water and stir to scrape up any brown bits on bottom.
- Add the pouch of shrimp shells into stock and push it down to fully cover.
- Bring to a boil then lower to a simmer and simmer for 30 minutes.
- Remove pouch and carefully squeeze out any juices by pressing against side of pan using back of spoon. Discard pouch.
- Crush the angel hair pasta and add to stock. Cook for 3 minutes until al dente.
- Stir in evaporated milk then add in shrimp. Let cook 2 - 3 minutes until shrimp turn pink.
- Turn off heat. Crumble in the feta leaving some in chunks. Stir and serve.