📝 About This Recipe
Hailing from the volcanic city of Arequipa, Chupe de Camarones is the crown jewel of Peruvian coastal comfort food. This luxurious, golden-hued chowder marries the sweetness of fresh shrimp with the earthy heat of aji amarillo and the creaminess of goat cheese and poached eggs. It is a masterclass in texture and depth, representing a beautiful fusion of Andean ingredients and Spanish colonial influence.
🥗 Ingredients
The Shrimp and Stock
- 2 pounds Large Shrimp or Prawns (heads and shells on for maximum flavor)
- 6 cups Water or Fish Stock
The Flavor Base (Aderezo)
- 3 tablespoons Vegetable Oil
- 1 large Red Onion (very finely diced)
- 4 cloves Garlic (minced)
- 1/2 cup Aji Amarillo Paste (authentic Peruvian yellow chili paste)
- 1 tablespoon Aji Panca Paste (adds a smoky depth)
- 1 teaspoon Dried Oregano (rubbed between palms)
Soup Body and Texture
- 1 pound Yukon Gold Potatoes (peeled and cut into 1-inch chunks)
- 1/2 cup Jasmine or Long-grain Rice (rinsed)
- 1 cup Choclo (Peruvian Corn) (large kernels, or substitute with sweet corn rounds)
- 1/2 cup Frozen Peas
- 1 can (12 oz) Evaporated Milk (essential for authentic creaminess)
- 1 cup Queso Fresco (cubed)
- 4-6 pieces Eggs (one per person for poaching)
Finishing Touches
- 2 tablespoons Huacatay (Black Mint) or Cilantro (finely chopped)
- Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Peel the shrimp, reserving the shells and heads. Set the cleaned shrimp meat aside in the refrigerator.
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2
In a medium pot, sauté the shrimp shells and heads with a drizzle of oil for 3-4 minutes until bright orange. Add 6 cups of water and simmer for 15 minutes. Strain the liquid, pressing on the heads to extract the 'fat' and flavor, and discard the solids. This is your flavorful base.
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3
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of oil over medium-low heat. Add the diced red onion and cook slowly for 8-10 minutes until translucent and soft.
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4
Stir in the minced garlic, aji amarillo paste, and aji panca paste. Cook for another 5 minutes, stirring frequently, until the oil starts to separate from the paste and the aroma is concentrated.
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5
Pour the reserved shrimp stock into the pot. Bring to a gentle boil.
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6
Add the rice and the potato chunks. Lower the heat to medium-low and simmer for about 10 minutes.
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7
Add the corn (choclo) and the dried oregano. Continue simmering for another 8-10 minutes until the potatoes are tender and the rice is cooked through.
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8
Stir in the frozen peas and the reserved shrimp meat. Cook for 2-3 minutes; the shrimp will turn pink and curl slightly.
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9
Lower the heat to a bare simmer. Carefully crack the eggs one by one into the simmering broth, spacing them apart. Do not stir. Let them poach for 3-4 minutes until the whites are set but the yolks remain runny.
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10
Gently stir in the evaporated milk and the cubed queso fresco. Let it warm through for 1 minute, but do not let the soup come to a hard boil or the milk may curdle.
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11
Season with salt and pepper to taste. Finish by stirring in the chopped huacatay or cilantro.
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12
To serve, carefully ladle the soup into deep bowls, ensuring each person receives one poached egg, several shrimp, and a generous portion of cheese and vegetables.
💡 Chef's Tips
Don't skip sautéing the shrimp shells; that toasted shell flavor is what defines a true Chupe. If you can't find Huacatay paste or leaves, a mix of fresh cilantro and a tiny bit of mint is a decent substitute. Use Yukon Gold potatoes because they hold their shape but provide a creamy texture that thickens the broth naturally. For a truly authentic look, leave the heads on 2-3 shrimp per bowl as a garnish. If the soup becomes too thick because the rice absorbed too much liquid, thin it out with a little extra warm milk or stock.
🍽️ Serving Suggestions
Serve with a side of crusty French bread or thick slices of toasted sourdough to soak up the broth. Pair with a crisp, cold glass of Peruvian Chicha Morada (purple corn drink) to balance the heat. A side of fresh lime wedges is essential for those who like a bright, acidic finish. For wine lovers, a chilled Torrontés or a dry Riesling complements the spicy and creamy profile beautifully. Serve in traditional clay bowls (paila) to keep the chowder piping hot until the last spoonful.