World Flavors Cookbook

Chupe de Camarones

A robust and creamy shrimp chowder from Arequipa, featuring giant river shrimp, potatoes, corn, and a unique blend of Andean herbs and spices.

Cuisine: Peru

Ingredients

• 1 kg large shrimp or prawns
• 500g potatoes, peeled and cubed
• 2 ears of corn, cut into rounds
• 1/2 cup rice
• 1 cup evaporated milk
• 100g queso fresco, cubed
• 2 tbsp aji amarillo paste
• 1 tbsp aji panca paste
• 1 onion, finely diced
• 2 cloves garlic, minced
• Eggs (one per person)
• Fresh huacatay (Andean black mint)

Instructions

1. Sauté onion, garlic, and chili pastes in oil. Add shrimp heads to extract flavor, then remove.
2. Add water or fish stock and bring to a boil. Add rice, corn, and potatoes.
3. When potatoes are cooked, add the shrimp bodies and simmer for 3 minutes.
4. Crack eggs into the soup to poach gently.
5. Stir in evaporated milk, cheese cubes, and chopped huacatay.
6. Serve hot in large bowls, ensuring each person gets a poached egg and several shrimp.