Traditional Peruvian Dishes
How to Make Peruvian Shrimp Chupe, a Traditional Recipe from Peru
A Peruvian shrimp chupe, creamy and abundant, with homemade broth, potatoes, rice, corn, fresh cheese, evaporated milk, and the distinctive aroma of huacatay. A traditional preparation from Arequipa ideal for sharing with family.
This hearty soup is built from a broth made with shrimp shells and heads, to which vegetables, rice, potatoes, dairy products, seafood, and eggs are added. Serve it hot to enjoy its texture and flavor contrasts.
01
Ingredients
Have everything ready before you begin.
- ✓800 g of raw shrimp or prawns with shell
- ✓1.5 liters of water
- ✓1 medium red onion
- ✓3 cloves of garlic
- ✓2 tablespoons of yellow pepper paste
- ✓2 ripe tomatoes
- ✓1 teaspoon of dried oregano
- ✓1/2 cup of rice
- ✓2 large yellow potatoes
- ✓1 ear of corn
- ✓1/2 cup of broad beans or peas
- ✓1 cup of evaporated milk
- ✓150 g of fresh cheese
- ✓4 eggs
- ✓2 tablespoons of chopped huacatay
- ✓2 tablespoons of vegetable oil
- ✓Salt and pepper
- ✓1 tablespoon of chopped parsley
02
Step-by-step method
- 01
Prepare the ingredients
Peel the shrimp, remove the dark vein, and refrigerate the meat. Save the shells and heads for the broth. Chop the onion, mince the garlic, peel and dice the potatoes, remove the corn kernels, and chop the tomatoes into cubes. Have the rice, broad beans or peas, cheese in cubes, and chopped huacatay ready.
- 02
Prepare the broth
Heat a tablespoon of oil in a large pot. Sear the shrimp shells and heads for three or four minutes, pressing them gently to release their juices. Add the water and boil over medium heat for twenty minutes.
- 03
Strain the broth
Strain the broth, reserve it hot, discard the shells, and clean the pot.
- 04
Cook the seasoning
Heat the second tablespoon of oil in the pot. Sear the onion for five minutes, until it is transparent. Add the garlic and cook for one minute. Incorporate the yellow pepper paste and stir for two minutes.
- 05
Add tomato and broth
Add the tomatoes and oregano, season with salt and pepper, and cook for six to eight minutes, until you get a thick seasoning. Pour in the broth and add the rice. When it boils, add the potatoes and corn kernels.
- 06
Cook the vegetables and rice
Cook over medium heat for about fifteen minutes, stirring occasionally. When the potatoes are almost tender, add the broad beans or peas and continue cooking for five minutes, until the rice is cooked and the potatoes can be pierced with a fork. If it reduces too much, add hot water.
- 07
Add dairy and herbs
Reduce the heat and pour in the evaporated milk. Heat it without letting it boil vigorously. Incorporate the cubed fresh cheese and chopped huacatay.
- 08
Cook the shrimp
Taste and adjust the salt carefully. Add the cleaned shrimp and cook for three to five minutes, until they are pink and opaque.
- 09
Poach the eggs
Crack the four eggs directly into the chupe, leaving space between them. Cover the pot and cook for three to five minutes, until the whites are firm and the yolks reach the desired doneness. Avoid stirring vigorously.
- 10
Serve the chupe
Serve immediately, making sure each portion includes shrimp, an egg, potatoes, corn, rice, vegetables, and broth. Finish with chopped parsley and, if desired, more huacatay.
- Prepare the broth with the shells and heads to get a more intense flavor.
- Add the evaporated milk over low heat and avoid boiling vigorously so it doesn't curdle.
- Cook the shrimp only until they are pink and opaque; excessive cooking can make them tough.
- If you can't find huacatay, you can substitute it with a small amount of cilantro, although the aroma will be different.
- The broth can be prepared in advance and kept refrigerated. Add the milk, cheese, shrimp, and eggs just before serving.