Chupe de Camarones (Peru)

Cooking Time: 45 minutes

It’s a traditional dish that originates from the southern coastal regions of Peru, where fresh seafood, particularly shrimp, is abundant. The word "chupe" refers to a type of soup or stew in Peru, often rich and thickened with ingredients like potatoes, crackers, or bread.

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Ingredients (Serves 4)

• 1 lb (450g) shrimp, peeled and deveined (reserve the shells)

• 4 cups shrimp stock (you can make this by simmering the shrimp shells with water for 15–20 minutes) or use store-bought seafood stock

• 2 tbsp vegetable oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 medium tomato, chopped

• 2 medium potatoes, peeled and cut into small cubes

• 1 cup corn kernels (fresh, frozen, or canned)

• 1/2 cup evaporated milk (for creaminess)

• 1/2 cup heavy cream (optional, for extra richness)

• 2 tbsp aji amarillo paste (Peruvian yellow chili paste)

• 1/4 tsp cumin

• 1 tsp paprika

• 1/2 tsp turmeric (optional, for color)

• Salt and pepper to taste

• 1/4 cup fresh cilantro, chopped

• 1/2 cup crumbled saltine crackers (to thicken the soup)

• 1/4 cup grated Parmesan cheese (optional, but adds a great flavor)

• Juice of 1 lime (optional for added freshness)

  
  

For Garnish

• Chopped fresh cilantro

• Lime wedges

• Crumbled crackers (optional)

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Instructions

Make Shrimp Stock

• In a medium pot, bring 4 cups of water to a boil with the shrimp shells. Simmer for 15–20 minutes. Strain the stock and discard the shells. You should have about 3 cups of shrimp stock. Set aside.

  
  

Prepare the Chupe Base

• Heat the vegetable oil in a large pot or Dutch oven over medium heat.

• Add the onion and sauté until it becomes soft and translucent, about 5 minutes.

• Add the garlic and cook for another 1–2 minutes until fragrant.

• Stir in the tomato, aji amarillo paste, cumin, paprika, and turmeric (if using). Cook for 3–4 minutes until the tomato softens and the spices are well incorporated.

  
  

Cook the Potatoes and Corn

• Add the potatoes and corn kernels to the pot. Stir to combine with the onion and tomato mixture.

• Pour in the shrimp stock and bring the mixture to a simmer. Cook for about 15 minutes or until the potatoes are tender.

  
  

Add the Shrimp

• Once the potatoes are tender, add the shrimp to the soup. Simmer for 3–5 minutes until the shrimp turn pink and are cooked through.

  
  

Make the Soup Creamy

• Lower the heat to medium-low and stir in the evaporated milk, heavy cream (optional), and crushed saltine crackers. Stir to combine, and cook for 2–3 minutes. The crackers will help thicken the soup, giving it a rich, creamy consistency.

  
  

Finish the Soup

• Add the grated Parmesan cheese (if using) and season with salt and pepper to taste.

• Stir in the fresh cilantro and lime juice (if using), and simmer for another 2 minutes to blend the flavors.

  
  

Serve

• Ladle the Chupe de Camarones into bowls and garnish with extra cilantro and lime wedges on the side.

• Serve with additional crumbled crackers on top if desired.