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Easy Shrimp Chupe

Name: Easy Shrimp Chupe
Prep time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 cup diced onions; 2 garlic cloves, peeled and thinly chopped; 1/2 teaspoon yellow pepper paste; 1 teaspoon dried oregano; 8 cups seafood stock; 4 large potatoes, peeled and cut into medium chunks (about 4 cups); 2 fresh ears of corn, shucked and cut into 1/2-inch slices; 3 cups Cascadian Farm™ organic frozen peas & carrots, thawed; 1 can (15.25 oz) whole kernel sweet corn; 1 can (14.75 oz) cream style sweet corn; 1 lb fresh shrimp (unpeeled, for more flavor); Salt to taste; 1 can (7.6 oz) table cream

Prep 10 min
Total 40 min
Ingredients 14
Servings 6

Oriana Romero Seafood lovers will very much enjoy this recipe! And now that the weather is starting to cool off, it’s the perfect option for family celebrations during Hispanic heritage month. This recipe is a slight variation of the one my mom has been making for years. Enjoy!

Ingredients

2 tablespoons olive oil
1 cup diced onions
2 garlic cloves, peeled and thinly chopped
1/2 teaspoon yellow pepper paste
1 teaspoon dried oregano
8 cups seafood stock
4 large potatoes, peeled and cut into medium chunks (about 4 cups)
2 fresh ears of corn, shucked and cut into 1/2-inch slices
3 cups Cascadian Farm™ organic frozen peas & carrots, thawed
1 can (15.25 oz) whole kernel sweet corn
1 can (14.75 oz) cream style sweet corn
1 lb fresh shrimp (unpeeled, for more flavor)
Salt to taste
1 can (7.6 oz) table cream

Directions

1

Add the oil to a large pot and heat over medium-high heat. When the oil is somewhat hot, sauté the onions for 2-3 minutes, or until translucent. Add the garlic, yellow pepper and oregano, and sauté for 1 minute or a little longer.
2

Pour the seafood stock into the pot and when it comes to a boil, add the potatoes, ears of corn, peas and carrots. Cover and let cook for 15 minutes, or until the potatoes are tender. Add the cans of corn. Cover and let cook for another 10 minutes.
3

Add the shrimp and let cook for 3-5 minutes, or until the shrimp turns pink. Taste and add salt, if necessary.
4

Lower the heat to low and add the table cream, stirring constantly until well incorporated. Turn off the heat.
5

Let it rest for 5 minutes, and serve hot.

If you wish, you may add bits of white cheese when serving.
To make the recipe easier, I used packaged seafood stock. You can find it in any supermarket, by the chicken and beef stocks.

No nutrition information available for this recipe

Oriana Romero Seafood lovers will very much enjoy this recipe! And now that the weather is starting to cool off, it’s the perfect option for family celebrations during Hispanic heritage month. This recipe is a slight variation of the one my mom has been making for years. Enjoy!