Chupe+de+Camarones

=Chupe de Camarones (Shrimp Chowder)=

Chupe: Generic term used in South America to a variety of stew generally made with chicken, red meat, lamb or beef tripe, and other offal, or with fish, shrimp, crayfish or shellfish, such as loco, and vegetables, potatoes, or yuca. A camarone is a prawn or better known as a large shrimp.

Chupe de Camarones is very popular in the Southern coastal regions of Peru, and is originally from the city of Arequipa. The first recipes had crayfish as the main ingredient but as shrimp became more easily available in fresh and frozen varieties, shrimp chupe also became more popular. All ingredients need to be 'bite-sized' as you only need a spoon to eat chupe. The dish is referred to as "platillo", everything cooks together in the same pot. Timing is everything and tasting as you go is recommended when cooking to adjust spices, creams, and other flavors.

The city of Arequipa, in Peru, has certain “chupes” for each day of the week. The chupe is meatless on Fridays due to religious traditions in the country.

By: Laura Reed