A luxuriously thick Arequipa-style shrimp chowder loaded with prawns, potatoes, corn, fava beans, rice, cheese, and a poached egg.
Ingredients
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500g whole river shrimp or large prawns
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4 yellow potatoes, cubed
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2 ears corn, cut into rounds
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1 cup fava beans, peeled
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1/2 cup rice
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2 tbsp ají panca paste
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1 onion, diced
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3 cloves garlic, minced
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1 cup evaporated milk
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100g queso fresco, cubed
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4 eggs
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2 tbsp vegetable oil
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Oregano, cumin, salt, pepper
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1.5L fish or shrimp stock
Instructions
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1
Peel shrimp, reserve shells. Make stock by simmering shells with water for 15 min, strain.
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2
Sauté onion, garlic, and ají panca in oil. Add cumin and oregano.
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3
Add shrimp stock, potatoes, corn, and rice. Simmer 15 min.
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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.