Chupe de Camarones
Chupe de Camarones (CHOO-peh deh kah-mah-ROH-nehs)
Shrimp Chowder
A luxuriously thick Arequipa-style shrimp chowder loaded with prawns, potatoes, corn, fava beans, rice, cheese, and a poached egg.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep earthenware bowl
Garnishes: poached egg, queso fresco, oregano
Accompaniments: crusty bread
Instructions
-
1
Peel shrimp, reserve shells. Make stock by simmering shells with water for 15 min, strain.
-
2
Sauté onion, garlic, and ají panca in oil. Add cumin and oregano.
-
3
Add shrimp stock, potatoes, corn, and rice. Simmer 15 min.
-
4
Add fava beans and shrimp. Cook 5 min until shrimp are pink.
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5
Stir in evaporated milk and queso fresco. Crack eggs gently into the soup to poach.
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6
Serve in deep bowls, ensuring each gets a poached egg and plenty of shrimp.
Did You Know?
In Arequipa, chupe de camarones is traditionally eaten on Fridays, made with river shrimp from the Majes River.
Chef's Notes
Equipment Tips
- large pot
- skillet
- ladle
Garnishing
poached egg, queso fresco, oregano
Accompaniments
crusty bread
The Story Behind Chupe de Camarones
Chupe de camarones is the flagship soup of Arequipa, made with freshwater shrimp from Andean rivers. The word "chupe" comes from Quechua "chupi" meaning soup. This lavish dish represents Arequipa's proud culinary identity, distinct from Lima's coastal cuisine.
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