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Shrimp Sopa Criolla

  • Prep 20 min
  • Total 45 min
  • Ingredients 16
  • Servings 3

Ingredients

5
cups concentrated fish broth
2
tablespoons oil
1/2
whole red onion, finely sliced
3
garlic cloves
2
tablespoons Peruvian ají panca paste, to your taste
1
tomato, grated
1/2
teaspoon dried oregano
Salt and pepper
1/2
red bell pepper, diced
1/2
cup carrots, cut into cubes
4
small yellow potatoes, peeled
1 1/2
lbs shrimp
1/2
cup evaporated milk (or cream)
4
fried eggs
4
stems of parsley
Toasted bread

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you don’t like bell peppers, you can use peas instead. The carrots are also optional.

Sopa criolla is normally made with chopped meat and is very popular among locals in Lima, Peru. It is also known as ‘sopa a la minuta’ or minute soup because it can be prepared quickly, with sabroso results. Since I recently had some shrimp in the refrigerator, I thought of making a seafood version of this delicious dish, using shrimp in place of meat. The results were exquisito and filling; now I have another recipe for comforting the whole family on the coldest days. Scallops can also be used in place of shrimp, but in this case, they should only be added at the last minute of cooking; then let sit and serve a few minutes afterward. This will prevent overcooking and keep the scallops soft and juicy. I invite you to try out this recipe- I’m sure you’ll enjoy it so much, it will become part of your own culinary repertoire at home!

A poached egg can be used in place of a fried egg, or omitted altogether if you wish.

Like more spice? Add a little more aji panca paste.

Directions

  • 1 In a frying pan, heat the oil and sauté the onion, garlic and ají panca paste. When the onion turns translucid add the grated tomato and oregano; stir for five minutes. Season with salt and pepper.
  • 2 Next, pour-in the fish broth and bring to a boil for 10 minutes. Then incorporate the bell pepper, carrots and potatoes. Lower the heat and let simmer until the vegetables are soft.
  • 3 Last, add-in the shrimp and continue cooking for five more minutes. Pour the evaporated milk and stir well; be careful to not let the mixture boil. Remove from heat.
  • 4 Serve each plate of soup with a portion of vegetables, potatoes and shrimp in each one. Finish off by placing a fried egg on top. Garnish with a stem of parsley and accompany with a slice of toasted bread.

Sopa criolla is normally made with chopped meat and is very popular among locals in Lima, Peru. It is also known as ‘sopa a la minuta’ or minute soup because it can be prepared quickly, with sabroso results. Since I recently had some shrimp in the refrigerator, I thought of making a seafood version of this delicious dish, using shrimp in place of meat. The results were exquisito and filling; now I have another recipe for comforting the whole family on the coldest days. Scallops can also be used in place of shrimp, but in this case, they should only be added at the last minute of cooking; then let sit and serve a few minutes afterward. This will prevent overcooking and keep the scallops soft and juicy. I invite you to try out this recipe- I’m sure you’ll enjoy it so much, it will become part of your own culinary repertoire at home!

Rate and Comment

Adriana Martin Adriana Martin
September 10, 2015

Sopa criolla is normally made with chopped meat and is very popular among locals in Lima, Peru. It is also known as ‘sopa a la minuta’ or minute soup because it can be prepared quickly, with sabroso results. Since I recently had some shrimp in the refrigerator, I thought of making a seafood version of this delicious dish, using shrimp in place of meat. The results were exquisito and filling; now I have another recipe for comforting the whole family on the coldest days. Scallops can also be used in place of shrimp, but in this case, they should only be added at the last minute of cooking; then let sit and serve a few minutes afterward. This will prevent overcooking and keep the scallops soft and juicy. I invite you to try out this recipe- I’m sure you’ll enjoy it so much, it will become part of your own culinary repertoire at home!