Chupe de Camarones Recipe A Flavorful Peruvian Comfort Dish
Chupe de Camarones
Today on the Takrecipe website, we bring you a taste of Peruvian cuisine with Chupe de Camarones, a hearty shrimp chowder that originates from the southern regions of Peru, particularly Arequipa. This dish is a delightful blend of spices, seafood, and dairy, creating a creamy, slightly spicy, and deeply flavorful soup. Traditionally served as a main course, it includes a variety of ingredients such as shrimp, corn, potatoes, and even a poached egg, making it a nutrient-rich and satisfying meal. Whether you’re new to Peruvian cuisine or a long-time fan, this dish is a must-try!
Ingredients (Serves 4 People)
- 500g (1 lb) shrimp (preferably with shells and heads)
- 4 cups fish or shrimp stock
- 2 cups whole milk
- 1 cup rice
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons aji amarillo paste (Peruvian yellow chili paste)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon vegetable oil
- 1 cup green peas
- 1 small ear of corn, cut into 4 pieces
- 4 eggs
- 100g (½ cup) cheese (queso fresco or feta), crumbled
- 1 sprig huacatay (optional, can substitute with mint or cilantro)
- Salt and pepper to taste
- Crusty bread (for serving)
Prepare the Shrimp Stock
If using whole shrimp with shells and heads, remove the heads and shells and set them aside. In a medium pot, bring 4 cups of water to a boil and add the shrimp shells and heads. Let it simmer for 10–15 minutes to extract all the flavors. Strain the stock and discard the shells. Keep the liquid warm.
Sauté the Aromatics
In a large pot or deep pan, heat 1 tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent (about 3 minutes). Stir in the aji amarillo paste, paprika, and cumin, cooking for another minute to release their aromas.
Cook the Vegetables and Rice
Pour in the shrimp stock and bring it to a gentle simmer. Add the potatoes, corn pieces, and rice, cooking until the potatoes are tender (about 15 minutes). Stir in the green peas and continue cooking for another 5 minutes.
Add the Dairy and Shrimp
Reduce the heat to low and pour in the milk, stirring gently. Add the raw shrimp to the soup and cook for 3–4 minutes, until they turn pink and opaque.
Poach the Eggs and Final Touches
Crack the eggs directly into the hot soup, covering the pot for about 2 minutes to allow them to poach. Add the crumbled cheese and stir gently. Season with salt and pepper to taste.
SServe the Chupe de Camarones
Ladle the soup into bowls, ensuring each serving has a piece of corn, shrimp, and a poached egg. Garnish with a sprig of huacatay or cilantro. Serve hot with crusty bread on the side for dipping.
Tips:
Use fresh shrimp
🟢The shells and heads enhance the broth’s depth of flavor, so avoid pre-peeled shrimp if possible.
Adjust spice levels
🟢If you prefer a milder soup, reduce the amount of aji amarillo paste, or substitute with sweet paprika.
Don’t overcook the shrimp
🟢Overcooking will make them rubbery. Add them at the last stage of cooking to keep them tender and juicy.