Name: Chupe de camarones
Prep time: 25 min
Cook time: 48 min
Total time: 73 min
Cuisine: Peruvian cuisine
Ingredients: 600 g raw river shrimp or large prawns, peeled, deveined; chilled; 650 ml unsalted fish or shrimp stock; 300 ml water; 300 g yellow potatoes, peeled; 2 cm pieces; 150 g choclo kernels, fresh or frozen Peruvian large-kernel corn; 100 g fresh peas; 70 g uncooked white rice, rinsed; 120 g red onion, finely diced; 12 g garlic, minced; 35 g ají panca paste; 20 ml neutral vegetable oil; 170 ml evaporated milk, unsweetened; 100 g queso fresco, pasteurised, crumbled; 4 eggs, large, in shells; 8 g huacatay leaves, finely chopped; 5 g fine salt; 2 g dried oregano

Chupe de camarones — Arequipa shrimp soup

Yield 4 generous bowls

Prep 25 minutes

Cook 48 minutes

Passive 0 minutes

Total 73 minutes

Ingredients ↓

Overview

Chupe de camarones — Arequipa shrimp soup

Chupe de camarones is one of Arequipa’s defining soups. Its broth carries shellfish flavour while rice, potato, corn and vegetables make it a complete meal; milk, cheese and egg give the final bowl its characteristic richness.

The Spanish name camarones commonly refers to the river shrimp used in southern Peru. Source those from a reputable supplier where available. Large raw prawns can be used for an accessible household variation, but they are not the same species and will give a slightly different broth.

Start by simmering the vegetables in a well-cooked onion and ají panca base. Potatoes and rice need a head start; delicate shrimp and dairy go in only near the end. The egg is added separately so it becomes visibly set rather than disappearing into the broth.

Ingredients

600 g raw river shrimp or large prawns, peeled, deveined; chilled
650 ml unsalted fish or shrimp stock
300 ml water
300 g yellow potatoes, peeled; 2 cm pieces
150 g choclo kernels, fresh or frozen Peruvian large-kernel corn
100 g fresh peas
70 g uncooked white rice, rinsed
120 g red onion, finely diced
12 g garlic, minced
35 g ají panca paste
20 ml neutral vegetable oil
170 ml evaporated milk, unsweetened
100 g queso fresco, pasteurised, crumbled
4 eggs, large, in shells
8 g huacatay leaves, finely chopped
5 g fine salt
2 g dried oregano

Method

Build the red aderezo.Heat 20 ml oil in a heavy saucepan over medium heat. Sweat the onion for 5 minutes; add garlic, ají panca and oregano and stir for 4 minutes more. The onion is tender and the paste has lost its raw, sharp smell.
Start the rice and corn.Pour in 650 ml stock and 300 ml water, bring to a simmer and add the 70 g rinsed rice with 150 g choclo. Cook uncovered over medium-low heat for 12 minutes. Rice grains have swollen and the broth tastes of corn and chilli.
Tenderise the potatoes and peas.Add 300 g potatoes and 100 g peas. Simmer gently for 15 minutes, stirring now and then and adding the measured 5 g salt. A knife slips into the potatoes without the cubes collapsing.
Poach the eggs.Crack the four eggs separately into small cups; slide each into a quiet area of the simmering soup. Poach for 8 minutes without vigorous boiling. Each egg white is fully set and its yolk has no visible liquid centre.
Finish with shrimp and dairy.Stir in the 600 g raw peeled shrimp and simmer for 3 minutes, then add the 170 ml evaporated milk, 100 g cheese and 8 g huacatay for 1 minute without hard boiling. Shrimp are opaque and firm, and the milky broth stays smooth. Shrimp reach 63 °C in the thickest piece.

Practical

Serving, storage and substitutions

Ladle one egg into each bowl before dividing the rice, potatoes, corn and shrimp. Because the broth contains both starch and dairy, it thickens as it stands; serve immediately rather than allowing it to boil dry. Do not allow milk or queso fresco to boil rapidly. High heat can make the dairy separate and can tighten the shrimp until rubbery. Use pasteurised fresh cheese and a stock that is not already heavily salted. Refrigerate leftovers in shallow covered containers at 4 °C or below within two hours; use within two days for best shrimp texture. Reheat gently until the whole soup reaches 74 °C. The cooked eggs will continue to firm when reheated.

Control points

Soup turns grainyMilk or cheese met a rolling boil. Turn the heat down before the dairy goes in and keep the final simmer gentle.
Shrimp become rubberyThey cooked too early or too long. Add them after the potatoes and rice have softened.

Nutrition per serving

Serving size1 of 4 bowls (about 550 ml)
Calories550 kcal
Carbohydrates47 g
Protein45 g
Fat21 g
Fibre6 g
Sodium850 mg

Allergens and food safety

Crustaceans (shrimp), milk (evaporated milk and cheese), and eggs. Seafood stock must be checked if bought prepared. Keep fresh seafood chilled; a thick shrimp should reach 63 °C in this preparation. Cook egg yolks and whites until firm; use pasteurised queso fresco and milk.

Closing

A robust peppery broth carries shrimp, rice, potato, choclo and a set egg in every bowl. Cook the starches first and introduce shrimp, milk and cheese only at the finish.

Chupe de camarones — Arequipa shrimp soup

Ingredients

Ingredients

Method

Practical

Serving, storage and substitutions

Control points

Nutrition per serving

Allergens and food safety

Closing

Peruvian National Dishes

Rocoto relleno

Arroz con pollo

Cuy chactado