Chupe de Camarones
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Prep Time
45 mins
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Cook Time
45 mins
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Resting Time
10 mins
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Total Time
1 hr 5 mins
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Servings
4 people
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Calories
241 kcal
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Course
Main Course
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Cuisine
Chilean
Chupe de Camarones
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Chupe de camarones is one of the most emblematic dishes of the Peruvian, Mexican and Chilean cuisines based on shrimps.
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Ingredients
- 20 oz. large prawns
- 1 cup milk
- 1 cup fresh cream
- ½ cup white wine
- 4 lices white bread , without crust
- 2 tablespoons lemon juice
- 1 large onion , diced
- 2 cloves garlic , minced
- ½ red bell pepper , diced
- ½ yellow bell pepper , diced
- extra virgin olive oil
- 6 oz. grated queso mantecoso , Chilean butter cheese
- Merkén , chilean chili powder
- salt
- pepper
- chopped cilantro
Instructions
- In a bowl, place the slices of bread, soak them in milk and add half the cream. Let stand for 10 minutes.
- Preheat the oven to 350 F (180°C).
- In a large skillet with high sides, pour 3 tablespoons of olive oil and heat over high heat.
- Add onion, garlic and yellow and red bell peppers.
- Lower the heat and sauté the mixture, stirring with a wooden spoon, until the onion becomes translucent.
- Add the prawns, season with salt and mix.
- Add 1 to 2 teaspoons of merkén according to taste and sauté for about 3 minutes over medium to high heat, stirring frequently.
- Add the lemon juice, white wine, remaining cream and 3 tablespoons of grated queso mantecoso.
- Add the soaked bread and gently mix everything together. Check the seasoning and rectify if necessary.
- Spread the mixture in an oven dish or 4 individual dishes previously greased with olive oil.
- Sprinkle the remaining queso mantecoso over the entire surface and bake. Bake for about 10 minutes or until the cheese browns.
- Serve the hot chupe de camarones immediately, garnished with cilantro and a few prawns.
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