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Peru · Shrimp

Arequipa Shrimp Chowder

Chupe de Camarones

The Friday soup of Arequipa, made with river shrimp from the valleys below the volcano: a creamy, chili-red chowder with potatoes, corn, cheese and an egg poached right in the bowl.

  • Prep 30 min
  • Cook 50 min
  • Serves 4–6
  • Level Medium
Photo: THEJORNAL · CC BY-SA 4.0
Served with: Andean Corn with Fresh Cheese ↓En Español

Ingredients

Tap each item as you gather it.

For the stock

For the chupe

Method

Step by step, the way it is done on the island.

  1. Make the shrimp stock. Peel the shrimp, keeping the heads and shells. Simmer the heads and shells in the salted water 20 minutes, pressing the heads to release their flavor. Strain.
  2. Cook the aderezo. Heat the oil in a large pot and cook the onion 6 minutes. Add the garlic, ají panca, ají amarillo and oregano and cook 4 minutes, stirring, until dark and fragrant.
  3. Simmer the vegetables. Pour in the shrimp stock, add the rice and potatoes and simmer 12 minutes. Add the corn and fava beans and simmer 8 minutes more, until the potatoes are tender.
  4. Poach the eggs. Lower to a gentle simmer and crack the eggs into the soup, spacing them out. Cook 3–4 minutes until the whites set.
  5. Add the shrimp and cream. Add the shrimp and cook 2 minutes, then stir in the evaporated milk and cheese. Heat through without boiling, season, and serve each bowl with an egg and a sprinkle of huacatay.

On the side

The side dish that belongs with it, full recipe included.

Photo coming soon
Peru

Andean Corn with Fresh Cheese

Choclo con Queso

Big-kernel Andean corn on the cob, boiled sweet and served with a slab of fresh white cheese. In Peru it rides alongside ceviche and fried fish.

  • Prep 5 min
  • Cook 20 min
  • Serves 4
  • Level Easy

You need

  • 4 ears choclo (Peruvian giant corn), fresh or frozen; or sweet corn
  • 1 tbsp sugar
  • 1 small piece of anise or a few husks (optional)
  • 8 oz (225 g) queso fresco, cut in thick slices
  • Salt to taste

How to make it

  1. Prepare the corn. Remove the husks and silk, keeping a few clean husks to flavor the water.
  2. Boil. Bring a large pot of water to a boil with the sugar, the husks and anise. Do not salt the water, it toughens the kernels.
  3. Cook. Add the corn and boil 15–20 minutes for choclo (5–7 for sweet corn) until the kernels are tender. Drain.
  4. Serve. Cut each cob in half and serve hot with slices of queso fresco, salt and a little ají sauce on the side.

More ways to cook Shrimp

Same fish, a different corner of the sea.

Havana, CubaCuban Shrimp in Creole Sauce
Madrid, SpainSizzling Garlic Shrimp
Salvador, Bahia, BrazilBahian Shrimp in Creamy Cassava Coconut Sauce
Charleston, South CarolinaCharleston Shrimp and Grits
Cajun Country, LouisianaLouisiana Shrimp and Crab Gumbo