Chupe de Camarones (Peruvian Shrimp Chowder)

🧂 Ingredients

• 600 g River shrimp
• 500 g Potatoes
• 250 ml Evaporated milk
• 150 g Queso fresco
• 6 Eggs
• 2 tbsp Ají panca paste(Adjust to taste for spice and color. If unavailable, substitute with a mild red chili paste.)
• 100 g Fava beans
• 2 tbsp Vegetable oil or butter
• 1 medium Onion
• 2 cloves Garlic
• 1 liter Chicken or vegetable broth(Low sodium preferred)
• to taste Salt
• to taste Black pepper
• for garnish Fresh cilantro or parsley
• for serving Huacatay paste (optional)(A traditional Peruvian black mint sauce, adds a unique flavor.)

👨‍🍳 Instructions

1. 1

   Prepare the shrimp stock: In a medium pot, heat 1 tbsp of oil or butter over medium-high heat. Add the reserved shrimp heads and shells and sauté until they turn pink and fragrant, about 3-5 minutes. Add the chicken or vegetable broth, bring to a simmer, then reduce heat to low, cover, and let it gently simmer for 20 minutes to extract flavor. Strain the stock through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard the solids. You should have about 750ml to 1 liter of flavorful stock.

   ⏱️ 25 minutes
2. 2

   Sauté aromatics: In a large pot or Dutch oven, heat the remaining 1 tbsp of oil or butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and ají panca paste and cook for another minute until fragrant, being careful not to burn the garlic.

   ⏱️ 8 minutes
3. 3

   Cook potatoes and fava beans: Add the cubed potatoes and the shelled fava beans to the pot with the aromatics. Pour in the prepared shrimp stock. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.

   ⏱️ 20 minutes
4. 4

   Add dairy and shrimp: Stir in the evaporated milk and bring the soup back to a gentle simmer (do not boil vigorously after adding milk). Add the crumbled queso fresco and stir until it begins to melt and the soup becomes creamy. Add the peeled and deveined shrimp and cook for just 2-3 minutes, or until they turn pink and opaque. Overcooking will make the shrimp tough.

   ⏱️ 5 minutes
5. 5

   Poach eggs and serve: Carefully crack one egg into the simmering soup for each serving, spacing them apart. Gently poach the eggs directly in the soup until the whites are set and the yolks are still runny, about 3-4 minutes. Season the soup with salt and freshly ground black pepper to taste. Ladle the chupe into individual bowls, ensuring each bowl gets a poached egg. Garnish generously with chopped cilantro or parsley. Serve immediately, with a small dollop of huacatay paste on the side for those who desire its unique flavor.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the richest flavor, use the heads and shells from fresh, high-quality shrimp to make the stock.
• ✓The consistency should be creamy but not overly thick; adjust with a little more broth or milk if needed.
• ✓Each serving is traditionally topped with a perfectly poached egg with a runny yolk.
• ✓Ají panca paste provides a mild heat and a beautiful reddish hue. Adjust the amount to your preference.
• ✓Ensure the soup does not boil rapidly after adding the evaporated milk to prevent curdling.

🔄 Variations

• Add kernels of fresh or frozen corn along with the fava beans for extra sweetness and texture.
• For a richer flavor, a small amount of heavy cream can be added along with the evaporated milk.
• Other vegetables like peas or diced carrots can be incorporated.

🥗 Nutrition

Per serving