Peruvian

Chupe de camarones

A hearty Arequipeño shrimp chowder with a deep coral broth made from the heads and shells, enriched with ají, huacatay, milk, egg, and queso fresco. It is served steaming hot with potatoes, rice, choclo, and tender camarones in every bowl.

Ingredients

• Whole large shrimp or river prawns, heads and shells on450g
• Water4 cups
• Vegetable oil2 tbsp
• Red onion, finely diced1/2 medium
• Garlic, minced3 cloves
• Ají panca paste1 tbsp
• Ají amarillo paste1 tbsp
• Tomato, peeled and finely chopped1 medium
• Dried oregano1/2 tsp
• Ground cumin1/4 tsp
• Short-grain or medium-grain rice3 tbsp
• Yellow potato, peeled and halved1 large
• Choclo or corn on the cob, cut into rounds2 pieces
• Fresh or frozen peas1/3 cup
• Evaporated milk3/4 cup
• Queso fresco, cubed80g
• Eggs2
• Huacatay leaves, chopped1 tbsp
• Saltto taste
• Black pepperto taste

Method

1. Remove the heads and shells from the shrimp, keeping the tails attached if desired, and devein the shrimp.
2. Place the shrimp heads and shells in a pot with the water, bring to a boil, then simmer for 15 minutes while pressing the heads to release their flavor.
3. Strain the shrimp stock through a fine sieve and reserve 3 cups; discard the shells.
4. Heat the oil in a soup pot over medium heat and cook the onion with a pinch of salt until soft and translucent, about 6 minutes.
5. Add the garlic, ají panca, ají amarillo, tomato, oregano, cumin, and black pepper, then cook the aderezo slowly until the oil separates and the mixture looks deep red, about 8 minutes.
6. Pour in the reserved shrimp stock and bring it to a steady simmer.
7. Add the rice, potato, and choclo, then simmer until the rice is tender and the potato is cooked through, about 18 to 22 minutes.
8. Add the peas and cook for 3 minutes.
9. Lower the heat and stir in the evaporated milk, keeping the soup below a hard boil so it stays smooth.
10. Add the shrimp and queso fresco, then simmer gently for 2 to 3 minutes, just until the shrimp turn pink and opaque.
11. Crack the eggs directly into the simmering soup, spacing them apart, and poach for 3 to 4 minutes until the whites are set and the yolks are still soft.
12. Stir in the huacatay, taste for salt and pepper, and rest the chupe off the heat for 2 minutes before serving.
13. Serve each bowl with shrimp, potato, choclo, queso fresco, and one poached egg, spooning the creamy coral broth over the top.

Common questions