Chupe de camarones (shrimp cioppino)
The chupe de camarones (shrimp cioppino) is one of the most popular dishes of Peruvian coastal cuisine. It is made from a thick freshwater shrimp (crayfish) stock soup, potatoes, and milk. Regarded as typical from Arequipa (a beautiful southern andean city in Peru), Chupe de Camarones is regularly found in Peruvian restaurants specialized in Arequipan cuisine.
Portions: 6 servings
Cook time: 40 minutes
Prep Time: 30 minutes
Calories Portions: 437
Tips: Use large prawns instead of shrimp for a lobster like flavor.
There are no ingredient alternatives for special diet for this recipe.
- 2 lbs shrimp, with shells and heads
- 4 cups water (more if necessary)
- 2 tablespoons olive oil
- 1/2 small red onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon tomato paste
- 1 cup frozen peas
- 1/4 cup long-grain white rice
- 1 -2 ear of corn, cut into 1 1/2-inch chunks
- 1 lb potato, peeled and cut into 1 1/2-inch chunks
- 1 teaspoon salt (to taste)
- 1/4-1/2 cup queso fresco, cut into 1/2-inch dice
- 1 cup evaporated milk
- 3 eggs
1. Remove heads and shells from shrimp, devein, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.
2. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the tomato paste. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened.
3. Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer and reserve liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups.
4. Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes.
5. Add the potatoes and salt. Continue cooking until potatoes and rice are just tender (approx. 10 minutes more). Add shelled shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink).
6. Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead).
7. When eggs are cooked, soup is finished.