Peruvian
Chupe de Camarones
Peruvian shrimp chupe with shellfish stock, ají panca, potatoes, corn, rice, peas, evaporated milk, queso fresco, poached eggs, and huacatay.
6 servings · 55 minutes prep · 60 minutes cook
Ingredients
Main
- 2 lb shell-on large shrimp
- 2 tbsp avocado oil
- 1 large red onion, finely diced
- 5 garlic cloves, minced
- 1/4 cup aji panca paste
- 2 tbsp aji amarillo paste
- 1 tsp dried oregano
- 1/2 cup dry white wine
- 7 cups fish stock or water
- 1 1/2 lb yellow potatoes, peeled and cut into chunks
- 1 ear corn, cut into 6 rounds
- 1/2 cup long-grain rice, rinsed
- 1 cup shelled peas
- 1 cup evaporated milk
- 4 oz queso fresco, cubed
- 6 large eggs
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp chopped huacatay or mint
Directions
Make the Shrimp Stock
- Peel the shell-on large shrimp, leaving the tails on if desired. Refrigerate the peeled shrimp and reserve the shells.
- Combine the shrimp shells with the fish stock in a large stockpot. Simmer gently for 20 minutes, then strain through a fine-mesh sieve and reserve the shrimp stock.
Build the Soup Base
- Wipe out the pot. Heat the avocado oil over medium heat and cook the red onion until soft, 6 minutes.
- Add the garlic, aji panca paste, aji amarillo paste, and dried oregano. Cook until the aderezo is fragrant and glossy, 3 minutes.
- Add the dry white wine and simmer until the raw alcohol aroma cooks off, 2 minutes.
Simmer, Enrich, and Finish
- Add the reserved shrimp stock, Yukon Gold potatoes, fresh corn, long-grain white rice, kosher salt, and black pepper. Simmer until the potatoes and rice are tender, 22-25 minutes.
- Add the green peas and peeled shrimp. Simmer gently until the shrimp are just opaque, 2-3 minutes.
- Lower the heat so the soup no longer boils. Stir in the evaporated milk and queso fresco until warmed through.
- Use pasteurized eggs if serving soft yolks, especially for higher-risk diners. Crack the eggs into the soup, spacing them apart. Cover and poach gently until the whites set and the yolks are still soft, 4-5 minutes.
- Finish with the huacatay and serve hot, keeping one egg in each portion.
