🦐 Chupe de camarones
Chupe de camarones is a hearty Peruvian shrimp chowder from Arequipa. Shrimp are simmered in a broth coloured with ají panca, then potatoes and rice are added, and the soup is finished with milk and a poached egg. It is creamy, gently spicy and filling, served steaming in deep bowls as a main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g shrimp, shell on
- 500 g potatoes, peeled and cubed
- 80 g rice
- 2 tbsp ají panca paste
- 1 onion, 3 garlic cloves, chopped
- 1 tsp dried oregano, salt
- 300 ml milk
- 4 eggs
- 1 tbsp vegetable oil, 1.2 litres water
Method
- Peel the shrimp; simmer the shells in the water for 15 minutes and strain to make a stock.
- Fry the onion and garlic in the oil, add the ají panca and oregano and cook for 3 minutes.
- Pour in the stock, add the potatoes and rice and simmer for 18–20 minutes until tender.
- Add the shrimp and cook for 3 minutes, then stir in the milk and heat without boiling.
- Crack the eggs into the soup, one per serving, and poach for 3–4 minutes. Season and serve.
How to make it lighter
- Use semi-skimmed milk — the soup stays creamy.
- Halve the rice and add extra vegetables such as squash or green beans.
- Serve one bowl as a full meal; the egg and shrimp already give plenty of protein.
History
Chupe de camarones is the emblematic dish of Arequipa, made with freshwater shrimp from the rivers of southern Peru; in the city it is traditionally eaten on Fridays. It is now cooked throughout Peru.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →