Chupe de Camarones—Hearty Shrimp Soup

Name: Chupe de Camarones—Hearty Shrimp Soup
Yield: Serves 6
Cuisine: Peruvian
Ingredients: 6 parsley sprigs to garnish; ⅓ cup vegetable oil; 6 eggs; Salt and pepper; 1½ cups evaporated milk; 1 cup green peas; 1 cup queso fresco; 2 pounds shrimp, peeled and cleaned; 2 ears of corn, broken into 3 pieces each; 1 pound potatoes, peeled (about 6 medium-sized potatoes); ½ cup white rice; 6 cups shrimp or fish stock; 1 teaspoon dried oregano; 1 tablespoon tomato paste; 1 tablespoon ají panca paste; 4 garlic cloves, chopped; 1 onion, chopped; ½ cup achiote oil (see tip box)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Chupe de camarones is an empowering, and some say aphrodisiac, soup that is served in very large bowls. Peruvians have substantial appetites, but this meal satisfies them for the rest of the day.

Ingredients

½ cup achiote oil (see tip box)
1 onion, chopped
4

Americas
Peru
Pescatarian
Soup

Method

Heat the achiote oil in a saucepan over medium heat. Add the onion, garlic, and oregano, and sauté until golden. Add the tomato paste and continue cooking for 5 more minutes.
Add the shrimp or fish stock, and bring to a boil, skimming the stock every few minutes. Turn the heat to medium low, add the rice, and simmer partially covered for 15 minutes.