Chupe de Camarones

Nutrition · per serving

Steps

1. 1

   Peel the prawns, keeping the meat chilled. Reserve the shells and heads separately. Season the prawn meat lightly with half the salt and the pepper, and set aside in the refrigerator while you start the broth.

   500 g raw prawns, shell-on, medium to large6 g fine salt1 g black pepper
2. 2

   Place the prawn shells and heads in a saucepan with the water. Bring to a gentle boil, then reduce to a lively simmer for 12 minutes, pressing the heads with a spoon to extract flavour. Strain well, discarding the solids; you should have a fragrant prawn stock.

   500 g raw prawns, shell-on, medium to large1 litre water
3. 3

   Meanwhile, heat the oil in a soup pot over medium heat. Add the onion and cook for 4-5 minutes until softened but not browned. Stir in the garlic and cook 30 seconds, then add the ají amarillo paste, tomato, oregano, and cumin. Cook for 4 minutes, stirring often, until the mixture thickens and smells sweet rather than raw; this develops the chupe's depth.

   15 ml vegetable oil150 g red onion, finely diced10 g garlic cloves, minced30 g ají amarillo paste120 g tomato, peeled and finely diced1 g dried oregano1 g ground cumin
4. 4

   Pour the prawn stock into the pot and add the potatoes, corn, cooked rice, peas, and remaining salt. Bring to a simmer and cook for 10-12 minutes, until the potatoes are just tender and the broth has lightly thickened from the rice.

   300 g waxy potatoes, peeled and cut into 2 cm cubes120 g corn kernels120 g cooked white rice60 g frozen green peas6 g fine salt
5. 5

   Lower the heat so the soup is barely simmering. Add the reserved prawn meat and cook for 2-3 minutes, just until opaque and curled; avoid boiling hard or the prawns will toughen.

   500 g raw prawns, shell-on, medium to large
6. 6

   Stir in the milk and queso fresco and heat gently for 1-2 minutes, just until the cheese is warmed and slightly softened. Taste and adjust seasoning if needed.

   250 ml whole milk120 g queso fresco, cut into 1.5 cm cubes
7. 7

   Crack the eggs one at a time directly into the soup, spacing them apart. Cover the pot and poach gently for 2-3 minutes, until the whites are set but the yolks are still soft, or longer if you prefer them firmer.

   2 eggs
8. 8

   Turn off the heat and let the chupe rest for 2 minutes so the flavours settle. Ladle into warm bowls, making sure each serving gets an egg, prawns, potatoes, corn, and cheese. Finish with chopped coriander and serve immediately.

   10 g fresh coriander, chopped

Origin & History

Chupe de Camarones is one of the emblematic dishes of Arequipa in southern Peru, where rich, substantial soups are a cherished part of regional cooking. Traditionally prepared with river shrimp, potatoes, milk, cheese, and eggs, it reflects the blending of Andean ingredients with Spanish colonial dairy influences.