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Shrimp Chupe

Taste the splendid flavors of Peru with this delicious recipe.
Cooking Time
40
Difficulty
3
Servings
4

Ingredients For This Recipe

  • ¼ Kabocha Squash peeled and seeded, in large pieces
  • 2 Yukon Potatoes, peeled, in large pieces
  • 2 Ears of Yellow Corn, cut in thirds
  • ½ Cup White Rice
  • 10 Cups Vegetable Stock or Water
  • ¼ Cup Aji Panca Paste
  • ¼ Cup Aji Amarillo Paste
  • 1 tsp Huacatay Paste
  • 2 tbsp Onion Powder
  • 2 tbsp Garlic Powder
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • 1 cup Peas or Fava Beans
  • 1 lb. 16/20 Shrimp, deveined, skin & tail on
  • 1 Cup Evaporated Milk

Preparation

  1. Place Squash, Potatoes and Corn in the Pressure Cooker.
  2. Add White Rice, Vegetable Stock, Aji Panca, Aji Amarillo, Huacatay, Onion Powder, Garlic Powder and Salt and Pepper to taste. Mix well with the Silicone Spatula.
  3. Cover, lock and turn the regulator valve with the arrow pointing towards the pressure icon. Cook at medium-high heat.
  4. Once the regulator valve whistles and releases steam, lower the heat down to medium-low and continue to cook for 5 minutes.
  5. Once the Chupe is done, turn the heat off. Rotate the regulator valve indicator to the pressure release icon. When the red indicator fully retracts, open the lid.
  6. Turn the heat back to high and bring to a boil.
  7. Add Peas, Shrimp and Milk. Mix well and adjust seasoning.
  8. Cook for 5 minutes or until the Shrimp are fully cooked. Turn off heat and set aside.
  9. Spray surface of Deluxe Easy Release Skillet with oil. Pre-heat for 40 seconds on medium.
  10. Crack one Egg into the skillet and cook for about 2 minutes for sunny side up.
  11. Repeat last step with remaining eggs. Adjust heat to low if needed. Set eggs aside.
  12. Plate the soup. Garnish with a Sunny Side Egg and Cilantro to taste.
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