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Peruvian

Chupe de camarones

Non-vegetarian

A rich, creamy Peruvian shrimp chowder from Arequipa with potatoes, corn, rice and peas in a broth coloured with ají, finished with milk, fresh cheese and poached eggs.

Chupe de camarones is a Peruvian soup, ready in about 1 hour 15 minutes and made with prawns / shrimp, ají amarillo paste and potato. It serves 4 and is rated intermediate to cook.

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Prep
25 min
Cook
50 min
Total
1 h 15 min
Serves
4
Level
Intermediate
Calories
723

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Simmer the shrimp (opens in a new tab) shells in the fish stock (opens in a new tab) for 15 minutes, then strain and keep the stock. Keep the peeled shrimp chilled.

  2. Step 2

    Heat the oil in a heavy pot and cook the onion (opens in a new tab) until soft. Add the garlic (opens in a new tab), ají paste, tomato (opens in a new tab), oregano (opens in a new tab) and cumin (opens in a new tab) and fry, stirring, for 5 minutes to a thick, glossy base.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the strained stock, potatoes (opens in a new tab), corn (opens in a new tab), rice and salt and simmer until the potatoes and rice are tender, about 18 minutes. Add the peas (opens in a new tab) for the last 5 minutes.

    • 18 min
    • medium-low heat

  4. Step 4

    Lower the heat. Add the shrimp (opens in a new tab) and the evaporated milk (opens in a new tab), then crack the eggs (opens in a new tab) into the soup, spaced apart, and poach gently with the lid on until the shrimp are pink and the egg whites are set, about 4 minutes. Add the cheese at the end.

    • 5 min
    • low heat

    Food safety: Cook until the shrimp are pink and opaque and the egg whites fully set. Do not boil after adding milk.

  5. Step 5

    Ladle into bowls with an egg (opens in a new tab) in each and scatter with herbs.

      Fresh herbs scattered over a finished dish
      How it looks · Photo: Klaus Nielsen on Pexels

    About this dish

    Origin
    Arequipa, Peru · Well documentedTraditionally made with freshwater river prawns from the Arequipa region.More food from Peru
    Dish
    Lunch · Dinner · Soups · Main courses
    Cooking method
    Sautéed, Simmered, Poached
    Taste
    creamy, rich, spicy (chilli heat), savoury
    Diet
    Pescatarian · No gluten ingredients · No nut ingredients · High-protein
    All labelsPescatarian · Non-vegetarian · No gluten ingredients · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
    Worked out from the ingredients. How labels work
    Good for
    Festive & celebration
    Cook more with
    Prawns / shrimp · Ají amarillo paste · Potato · Onion · Garlic · Tomato
    Techniques
    Sautéing · Simmering · Poaching

    Allergens

    • Contains: Milkfrom evaporated milk, queso fresco
    • Contains: Eggsfrom egg
    • Contains: Fishfrom fish stock
    • Contains: Crustaceansfrom prawns / shrimp, fish stock
    • May contain: Celeryfrom fish stock

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    723 kcal per serving

    Estimated

    1 serving ≈ 923 g · recipe makes 4

    Where the energy comes from

    • Protein 31%
    • Carbohydrate 32%
    • Fat 38%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy723 kcal78 kcal
    Protein56.3 g6.1 g
    Carbohydrate57.9 g6.3 g
    Net carbohydrate——
    Sugars——
    Added sugars0 g0 g
    Fibre——
    Fat30.9 g3.3 g
    Saturated fat9.8 g1.1 g
    Trans fat——
    Cholesterol427 mg46 mg
    Sodium1424 mg154 mg
    Salt equivalent3.6 g0.4 g
    Vitamins & minerals per serving
    Potassium
    2003 mg
    Calcium
    474 mg
    Iron
    4.4 mg
    Magnesium
    161 mg
    Vitamin A (RAE)
    —
    Vitamin C
    —
    Vitamin D
    —
    Vitamin B12
    —
    Folate (DFE)
    —

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Ají amarillo paste: Raw hot chilli peppers (FDC 170106) used as a stand-in for puréed Peruvian yellow chilli; jarred pastes may add a little oil and salt.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • The shrimp shells and heads hold most of the flavour — always make the quick shell stock.

    Common mistakes

    • Boiling after the evaporated milk and cheese go in — it curdles and the shrimp toughen.

    Food safety

    • Keep the peeled shrimp chilled until they go in; cook until pink and opaque (63 °C) and the egg whites are set. Refrigerate leftovers within 2 hours.

    Storage

    • Best the day it is made; keeps 1 day chilled.

    Reheating

    • Reheat very gently so the shrimp and eggs do not toughen.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 2, 3, 4

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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