Suck on Prawns, Fish and Chinese Shrimp . Traditional dish of the gastronomy of Peru and other countries of Chile and Panama . The shrimp suck, is present in the famous picanterías of the interior of the country and in the most refined restaurants, Its succulent content is rich in proteins and carbohydrates and the profuse emanation of its aroma, constitute a source of unmistakable power.
Summary
[ hide ]
- 1 The queen of soups
- 2 Origin
- 3 Tradition
- 1 Suck for warriors
- 4 Preparation mode.
- 1 Elaboration.
- 2 Ingredients.
- 5 External links
The queen of soups
The shrimp chupe is a jewel of Peruvian gastronomy. It is the queen of all soups in Peru. Its preparation is quite a ceremony. It is a dish with history, with lineage, with a wonderful color and flavor. It is forceful, a soup without limitations … Anyone can not make a suck is only for teachers. It involves learning the precise moment to add this or that ingredient, in an exact amount, “says gastronomic historian Jaime Ariansen, director of the Los Andes Institute. Warm, revive and soak to the soul. Even the shrimp suck is attributed an aphrodisiac power, since shrimp, being a shellfish, has a stimulating essence. The shrimp suck has the goodness to surprise. Whoever tries it, falls as simple as that. The first secret of this recipe is at the same time an elementary law: do not prepare it in time of shrimp closure. The rest of the year, the success lies in looking for the best shrimp. Also in making a good dressing of garlic, onion and aji panca. But the main thing is not to peel or remove the heads of the shrimp. It is there where all the flavor is. A suck only with shrimp tails is a soulless suck. Lifeless. The truth is that shrimp is in many rivers in Peru, But where they abound and where the flavor has thrived to unsuspected limits is in Arequipa, whose splendid seasoning of its inhabitants has given shrimp suck fame and world reputation. In fact, the Arequipans claim to be the only ones who can claim their authorship. However, the trujillanos assure that their suck is more delicious. In Lima they prepare it with their own style: they put a fried egg on toast, in Arequipa, on the other hand, they throw the egg in thread on the plate and it is amalgamated with the cooking. The regional varieties of shrimp suck are due to a few ingredients and techniques that vary slightly. But they are only details. The most important thing is that the shrimp suck is a flag dish of Peru, whose splendid seasoning of its inhabitants has given shrimp lollipop world fame and reputation. In fact, the Arequipans claim to be the only ones who can claim their authorship. However, the trujillanos assure that their suck is more delicious. In Lima they prepare it with their own style: they put a fried egg on toast, in Arequipa, on the other hand, they throw the egg in thread on the plate and it is amalgamated with the cooking. The regional varieties of shrimp suck are due to a few ingredients and techniques that vary slightly. But they are only details. The most important thing is that the shrimp suck is a flag dish of Peru, whose splendid seasoning of its inhabitants has given shrimp lollipop world fame and reputation. In fact, the Arequipans claim to be the only ones who can claim their authorship. However, the trujillanos assure that their suck is more delicious. In Lima they prepare it with their own style: they put a fried egg on toast, in Arequipa, on the other hand, they throw the egg in thread on the plate and it is amalgamated with the cooking. The regional varieties of shrimp suck are due to a few ingredients and techniques that vary slightly. But they are only details. The most important thing is that the shrimp suck is a flag dish of Peru, they put a fried egg on toast, in Arequipa, on the other hand, they throw the egg in thread on the plate and it is amalgamated with the cooking. The regional varieties of shrimp suck are due to a few ingredients and techniques that vary slightly. But they are only details. The most important thing is that the shrimp suck is a flag dish of Peru, They put a fried egg on toast, in Arequipa, on the other hand, they throw the egg in thread on the plate and it amalgamates with the cooking. The regional varieties of shrimp suck are due to a few ingredients and techniques that vary slightly. But they are only details. The most important thing is that the shrimp suck is a flag dish of Peru,
Origin
Its origin necessarily leads us to shrimp bisque, a French soup with butter, milk cream and cognac; and “chupi”, a stew that existed in these lands since pre-Hispanic times. The rest of this story is the result of happy discoveries and adaptations that reached a final plate, the process of which is summarized as follows. To the European soup we removed the cognac and added the ingredients of the “chupi”: the aji panca, the huacatay, the native potato, the corn, the beans, the cheese, the cabbage and, of course, the river shrimp Peruvians, superior in size and flavor to their European counterparts. In the end we put the key touch: milk, which elevates it to the category of suck. The fruit of the forcefulness and generosity that characterizes Peruvian gastronomy.
Tradition
Peruvian chupe is a thick soup made with meat or fish, potatoes, cereals, vegetables such as squash and sweet potatoes, boiled, and accompanied by a paste made with garlic, onion, chili and spices. The dish found its origin centuries ago; its earliest version only included potatoes, chili peppers and herbs. With the arrival of the Spanish, rice, cheese, eggs and milk were introduced. To the suck you can add beef, lamb, chicken, fish and shrimp. The chupe de camarones, is a delicious dish, that dresses in bright colors, overflows with energy, nutritious and warm, beautiful wherever you look at it, the chupe de camarones is a mestizo dish, which has its roots rooted with the arrival of the Spanish to the country. “The Incas already had their soups and chupes, but the Spanish brought items like the egg, milk and pepper. In the first books found at the time of the Colony, the shrimp lollipop only began to be mentioned at the beginning of the 19th century, exactly in the Callao area. That is why I would say that its origins are there, in Lima, and also in Arequipa, where this dish has become famous for its spectacular shrimp and is, without a doubt, a symbol of this region ”. The director of the Instituto de Los Andes assures that this soup used to be consumed during the weekends in the houses, unlike others, which could be served on a common day between Monday and Friday, it was not even until the fifties or sixties that shrimp suck came out of the privacy of homes and began to become popular in traditional restaurants. The word suck, it is said, would be a Spanishized name, from Andean mythology.
Suck for warriors
Legend in Ancient Peru tells that when the sons of the main warriors reached puberty (between the ages of 13 and 14) they should fast as a training for war. For 15 days, the young people could not consume other foods that were not cornmeal buns, chicha or water. And, after their feat, a chosen maiden approached them with a substance based on tomato, chili, huacatay and other herbs such as muña. The chroniclers affirm that the girl smeared this mixture on her private parts so that the boy could lick them. This ceremony was called chupe, for the act that was performed. That meant that the young man had left his innocence, was passing into the reality of human pleasure and was ready to be a warrior, “says Jaime Ariansen, gastronomic historian and director of the Instituto de Los Andes.
Preparation method.
In a pot put a little olive oil, add two crushed roasted garlic, a very finely chopped onion, and the paste of two guajillo peppers (lightly roasted, cooked, ground and strained; in Peru they use the roasted aji panca, but not there is it in Mexico, guajillo can substitute it), and the powder of ten dry ground shrimp. Let this mixture brown for a few minutes over medium heat. Pour four cups of shrimp broth, when boiling add a sliced corn, half a cup of rice, and cook for fifteen minutes. Add grain salt to taste, fat pepper, and cumin. Add half a cup of shelled green beans, two preferably yellow potatoes, best diced, and four cabbage leaves. Cook over medium heat for ten minutes. Add 32 shrimp, if I could get, add four prawns; plus half a cup of diced fresh cheese, one tablespoon of oregano and one tablespoon of chopped coriander. Let cook a few minutes, pour a cup of evaporated milk and a beaten egg white. Grind salt and remove from the stove. Serve the broth in four deep plates, add one hot poached egg per plate and with pieces of fried pasilla chili (in Lima they use the mirasol pepper, which is not the same as ours). In Peru they accompany it with slices of fried rustic bread (it could be birote). This recipe is from the talented chef In Peru they accompany it with slices of fried rustic bread (it could be birote). This recipe is from the talented chef In Peru they accompany it with slices of fried rustic bread (it could be birote). This recipe is from the talented chefGastón Acurio , one of the young people who gave strength and impetus to Peruvian gastronomy, This chupe can be eaten with a beer, an ale type for its acidity will be suitable (try Bohemia Weissen) or with a fresh white wine from the sauvignon grape blanc, to rinse your palate from the fat of the milk, with its acidity.
Elaboration.
- Fry the onion with oil
- Add the garlic, oregano, red pepper, pepper, cumin, tomato paste, tomato, Chinese shrimp and sauté.
- Add the water, the yellow potato, the bouillon cube, the corn, the rice and bring to a boil; # Add the peas, beans, prawns and cook until cooked
- Add evaporated milk, beaten eggs, Parmesan cheese, fresh cheese, huacatay, parsley and season with salt to taste.
- Serve and place a fried egg and a piece of fish on each plate.
Ingredients.
Ingredients:
- 2 tablespoons of vegetable oil;
- ½ cup peeled peas;
- ½ cup peeled beans;
- 1 chopped onion;
- 6 garlic cloves, ground;
- 1 cup of shelled corn;
- 4 tablespoons of Tomato Paste;
- 15 cups of Water;
- 6 yellow potatoes;
- ½ cup of Rice;
- 40 gr. Grated Parmesan Cheese;
- 3 lightly beaten eggs;
- 10 fried eggs;
- 10 pieces of Fish fried (floured);
- ¼ kg. precooked prawns;
- 40 gr. Chinese Shrimp;
- 1 cup of evaporated milk;
- 1 Cubito de Carne Broth;
- 1 chopped tomato;
- 1 tablespoons of ground red pepper;
- 1 tablespoons of ground dried oregano;
- ½ cup crumbled Queso Fresco;
- 1 twig of Huacatay;
- 2 teaspoons of chopped parsley;
- Salt
- Pepper
- Cumin to taste.
