Main CourseDinnerSoup

Chupe de Camarones

Name: Chupe de Camarones
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: peruvian
Ingredients: 500 g shrimp peeled and deveined, tails on; 2 tbsp olive oil; 1 pcs red onion finely chopped; 3 clove garlic minced; 1 tbsp aji panca paste; 1 tbsp aji amarillo paste; 6 cup chicken broth; 2 pcs potato peeled and diced; 1 cup corn fresh or frozen kernels; 0.5 cup rice uncooked white; 1 cup milk evaporated; 100 g queso fresco crumbled; 4 pcs egg; 0.25 cup cilantro chopped; 0.5 tsp oregano dried; 1 tsp salt; 0.5 tsp black pepper freshly ground

This hearty and flavorful Peruvian shrimp chowder is a rich and comforting dish. It features tender shrimp, potatoes, corn, and a creamy broth, perfect for a satisfying meal.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 490 kcal

Allergen information: may contain crustaceans, eggs, fish, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gshrimp, peeled and deveined, tails on
2 tbspolive oil
1 pcsred onion, finely chopped
3 clovegarlic, minced
1 tbspaji panca paste
1 tbspaji amarillo paste
6 cupchicken broth
2 pcspotato, peeled and diced
1 cupcorn, fresh or frozen kernels
0.5 cuprice, uncooked white
1 cupmilk, evaporated
100 gqueso fresco, crumbled
4 pcsegg
0.5 tsporegano, dried
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

0.25 cupcilantro, chopped

Equipment

large pot · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the red onion and cook until softened, about 5-7 minutes.
About 7 min
3
Stir in the garlic, aji panca paste, and aji amarillo paste, cooking for another 2 minutes until fragrant.
About 2 min
Cook’s note: Stir constantly to prevent burning the pastes.
4
Pour in the chicken broth, then add the potatoes, corn, rice, oregano, salt, and black pepper.
About 2 min
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes and rice are tender.
About 20 min
6
Stir in the evaporated milk and crumbled queso fresco.
About 1 min
7
Carefully crack the eggs directly into the simmering soup, spacing them out.
About 1 min
8
Add the shrimp to the pot.
About 1 min
9
Cover and cook for another 5-7 minutes, or until the shrimp are pink and cooked through and the egg whites are set but the yolks are still runny (or cooked to your preference).
About 7 min
Cook’s note: Be careful not to overcook the shrimp, as they can become tough.
10
Taste and adjust seasoning as needed.
11
Ladle the chupe into bowls and garnish with fresh cilantro.
About 1 min
Cook’s note: Serve immediately while hot.

Per serving

Nutrition

71%Score

Calories: 490.2kcal
Protein: 49.7g
Carbs: 30.8g
Fat: 19.7g
Fibre: 3.4g
Sugar: 9.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chupe de camarones in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of broth or milk if needed. Avoid boiling to prevent shrimp from becoming tough.