Shrimp stew

Hi! today’s recipe is once again from my dear country, Panama. In Spanish it is called “chupe de camarones” , and I think the name is apt, because chupe means something like lick (suck to be exact), and this recipe is finger licking good! Hope you like it as much as we did.

Chupe de camarones


  • 200 g shrimps (fresh or frozen, but uncooked preferably)
  • 1 chopped onion
  • 1/2 chopped green pepper
  • 1 can whole peeled tomatoes (400g)
  • 1/3 cup white wine
  • 1 spring chopped culantro or cilantro
  • 300 g peeled and chopped potatoes
  • 3 cups of water
  • Olive oil
  • Salt to taste

Peel and clean the shrimp if necessary. Heat oil in a pan and sauté onion and pepper until soft. Add the can of tomatoes, mix while mashing them up with the spoon. Cook for two minutes and add the white wine, let it cook for a few minutes, until the alcohol has evaporated and the sauce has reduced a little. Add culantro, potatoes and water, mix and add salt to taste. Let it simmer for about 15 minutes, then add the shrimp, stir and cook for another 7 minutes (if the shrimp are cooked, reduce this last cooking time to just a few minutes so that they are impregnated with flavor).


2 Replies to “Shrimp stew”

  1. The shrimp sound delicious and remind me of a similar dish I had while living in Santo Domingo. I’ll definitely give your recipe a try, it sounds terrific.

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