Thursday, September 15, 2011

Chupe de Ostiones y Camarones (Scallops and Shrimp Chilean Style Au Gratin)

(Picture courtesy of Emol.com) 

September is here and our Independence's celebration day is only around the corner. This year, our celebrations are different. There is grief and lots of questions with no answers in many Chilean hearts. Only a couple weeks ago Chile got hit hard by a terrible accident. A plane crashed into the Pacific Ocean while was trying to land at Isla Juan Fernandez. As a result, 21 persons died. Sweet people that were working on the island's recovery from the earthquake and tsunami. Intense and extreme efforts have been made to recover them from the deep waters. When we heard the words "no survivors" it was like the a bad nightmare that we wanted so bad to wake up. A few weeks later, our hearts remain with grief, a grief that only God can heal and gives us hope of better days ahead. We pray that His name would receive great glory from this tragedy and the Chilean people can learn, grow and heal from this painful experience.  


This recipe, is in memory of all the victims


Chupe de Ostiones y Camarones (Scallops and Shrimp Chilean Style Au Gratin)  

Ingredients:

1 bag of frozen baby scallops, defrosted
1 bag of frozen raw shrimp, peeled and deveined, defrosted
2 cups of baguette crumbs (see directions first)
1 cup of milk or seafood stock
2 Tbsp. olive oil
1 sweet onion, chopped
2 garlic cloves, minced
1/2 tspn. paprika
2 sprigs of thyme
1/2 cup white dry wine
1/2 cup heavy whip cream
1/2 cup Parmesan cheese
1/2 cup shredded Monterrey Jack cheese
a little squirt of lemon juice
1 small bunch of fresh cilantro or parsley, chopped
Salt & Pepper to taste  

Directions:

Preheat your oven to 400ºF. Grease a pie plate and set aside.

With the help of a sharp knife, take the crust off your baguette. Cut into squares and process in a food processor until very coarse texture (small size peas). Put into a medium bowl and add milk (or seafood stock), about 1 to 1/2 cups and let it rest for a few minutes. (The idea is that the bread will soak most of the liquid while it rests).

In a big pan, heat the olive oil, then add the onions, garlic cloves and sweat for about 5 minutes (they will look soft and translucent). Add the condiments (paprika, thyme, salt and pepper). Stir and cook for one minute. Slowly add the wine and let it reduce. Then squeeze some of the liquid from the soaked bread and toss the solids in the pan. Keep stirring, until it resembles a paste. Add the heavy whip cream and let it reduce too. Add the cheeses and cook until fully incorporated and melted. Add the seafood (shrimp and scallops). Stir until well combined. Finally, add lemon juice, cilantro and re season if necessary.

Bake until bubbly and golden on top (about 15 to 20 minutes).

Serve with baguette slices :)  Viva Chile!

Source: Recipe Courtesy of "Chef Potro", slightly adapted.

For more recipes and ideas to celebrate these "Fiestas Patrias" click on  this link.

10 comments:

Pamela said...

Mohana mi querida, lo has dicho tan lindo, que yo no habría podido, por eso, finalmente no hice alusión a la tragedia de J. Fernández.

Tu chupe y el mío son muy similares, así es como me gusta, cremoso y gustoso, mmmm qué rica receta. Besitos

Kako said...

Que buena mezcla, de ostiones nunca comí y me lo estoy imaginando.
Pura delicia para este 18, que celebren mucho!

Pilar said...

Que rico amiga, realmente ha sido como una pesadilla, yo también me sorprendo pensando como ellos murieron tan de pronto, buenas personas que eran.

ANGELICA BERTIN said...

Amiga que pena recordar esas entrañable personas Mas que iban solo ayudar eso es lo que mas duele
Loa chupe me encantan mmm son tan sabrosos y este se ve riquísimo
Que disfrutes de unas hermosas fiestas dichiochera
besos

Gloria said...

Adoro el chupe, me encnata y esta receta se ve deliciosa, cariños, gloria

Anabella said...

Te pasaste, el chupe se ve francamente espectacular. Potro estará feliz cuando lo vea.
Y seguro tu familia se chupó hasta los bigotes! No es para menos, tu chupe de ostiones y camarones son para hacerlo.
Feliz 18 para ustedes.

Nathalia said...

Que buen chupe, Mohana. Tiene un aspecto exquisito y muy cremoso.
Muy buena tu receta.
Saludos y felices fiestas patrias.

Claudia Varleta said...

Que rico chupe, me encantó tu variación. Yo lo he hecho con jaiva y locos. Cariños

Milena said...

El chupe es uno de los platos chilenos que más me gusta y debo confesar que el tuyo me hizo salivar!
Tienes recetas maravillosas a las que hace tiempo quería echarle el guante, por ejemplo las galletitas con chocolate que tienes más abajo, este fin de semana las prepararé!.
Ha sido un verdadero placer encontrarme con tu blog!
Besos!

The Shulls said...

Muchas gracias a todas por visitar el blog. Espero la proxima semana estar mas activa en los posts! Un besito a cada una!!!