Chupe de Camarones
The Quirky Foodster Team
Ingredients
- Shrimp, peeled, shells reserved — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Aji panca paste — 2 tbsp
- Potatoes, cubed — 2
- Corn cob, cut into pieces — 1
- Milk — 240 ml (8 fl oz)
- Rice — 90 g (3 oz)
- Eggs — 4
- Cheese, cubed — 50 g (1.75 oz)
- Oil — 2 tbsp
- Water — 1.4 L (48 fl oz)
- Salt and pepper — to taste
Method
- Simmer the shrimp shells in the water for 15 minutes to make a light stock; strain and discard the shells.
- Heat the oil in a large pot and sauté the onion and garlic until softened.
- Add the aji panca paste, cooking briefly, then add the shrimp stock and bring to a boil.
- Add the potato, corn and rice, and simmer for 15–18 minutes until nearly tender.
- Add the milk and simmer for a further 5 minutes.
- Crack the eggs directly into the simmering soup to poach gently, about 3–4 minutes.
- Add the shrimp and cheese cubes, and simmer for a final 2–3 minutes until the shrimp is just cooked through.
- Season with salt and pepper before serving hot.
Introduction: A rich, creamy shrimp chowder with potato, corn and a poached egg, a celebrated Peruvian coastal specialty.
Cultural Background: Chupe de camarones reflects Peru's coastal abundance, its combination of shrimp, milk and warm spices creating a substantial, comforting soup traditionally enjoyed for a hearty lunch, particularly popular in Arequipa.
Tips: Simmering the shrimp shells first builds a flavourful stock base, a technique worth the extra step. Add the shrimp only at the very end so it doesn't overcook and become rubbery.
Variations: Add a few slices of avocado on top before serving, a popular garnish. Adjust the aji panca for a milder or more robust flavour.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring carefully to avoid breaking up the poached eggs.
FAQs:
Q: What region is chupe de camarones especially associated with?
A: Arequipa, in southern Peru, though it's enjoyed as a beloved dish across the country.
Q: Can this soup be made with a different seafood?
A: Yes, though shrimp is the classic and most traditional choice for this specific dish.
- Shrimp, peeled, shells reserved — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Aji panca paste — 2 tbsp
- Potatoes, cubed — 2
- Corn cob, cut into pieces — 1
- Milk — 240 ml (8 fl oz)
- Rice — 90 g (3 oz)
- Eggs — 4
- Cheese, cubed — 50 g (1.75 oz)
- Oil — 2 tbsp
- Water — 1.4 L (48 fl oz)
- Salt and pepper — to taste
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