Chupe de Camarones is a traditional Peruvian shrimp soup or chowder.
Other ingredients include corn, egg, potato and vegetables.
Each Peruvian region has its own version and it is usually eaten during the winter months as a first or main course.
Try this Chupe de Camarones recipe below and enjoy!
- 1 1/2 lbs Shrimp, Peeled and Deveined
- 4 Fish Stock
- 1 TBSP Olive Oil
- 1 Small Red Onion, Finely Chopped
- 2 Cloves Garlic, Finely Chopped
- 1 TBSP Aji Panca Paste or Tomato Paste
- 1 tsp Aji Amarillo Paste
- 1/2 Cup Peas
- 1/4 Cup Long-Grain White Rice
- 1 Ear Corn, Cut into 1 inch pieces
- 1 lb Russet Potatoes, Peeled and Cut into 1 inch Cubes
- Salt & Pepper to Taste
- 1/3 Cup Queso Fresco, Crumbled
- 1 Cup Evaporated Milk
- 3 Eggs
- 1 TBSP Oregano
Heat the oil in a large soup pot over medium heat. Add the onion and garlic and sauté 3 minutes. Stir in the aji panca paste and aji amarillo paste. Reduce heat to medium-low and continue cooking for 10 minutes, or until onion is softened, stirring often.
Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
Add the shrimp, peas, evaporated milk, and cheese. Mix and let the mixture simmer.
Add potatoes, salt and pepper. Continue cooking until potatoes and rice are just tender, approximately 10 minutes. Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes or until the shrimp are pink.
Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins to boil crack the eggs into the soup, spacing them apart so they remain separate in the soup, let them poach in the broth for 2 minutes.