Chupe de Camarones is a rich and flavorful Peruvian seafood soup made with shrimp, rice, potatoes, and a blend of spices. The soup's depth comes from its blend of spices, vegetables, and seafood. Traditionally served in coastal cities of Peru, this hearty soup is a delight for seafood lovers.
Pour in the fish or seafood broth and bring to a boil.
8 cups fish broth
Once boiling, reduce the heat to medium-low and add the rice. Allow it to simmer for about 15 minutes.
1 cup rice
Add the diced potatoes, peas, and corn kernels to the pot. Continue to simmer for an additional 15 minutes or until the potatoes are tender.
2 medium potatoes, 1 cup fresh or frozen peas, 1 cup corn kernels
Stir in the shrimp and cook for about 3-5 minutes, or until they turn pink and are cooked through.
2 lbs 900g large shrimp, peeled and deveined
Lower the heat and stir in the heavy cream and beaten eggs, mixing continuously to prevent the eggs from curdling. Season with salt and pepper to taste.
1 cup heavy cream, 3 eggs, Salt and pepper
Remove from heat and stir in the chopped cilantro.
1/2 cup fresh cilantro
Serve hot, garnishing with additional cilantro if desired.
Notes
Ají panca paste is a specific Peruvian chili paste that can be found in some specialty stores or online. If unavailable, substitute with a mild chili paste.
For a thicker consistency, you can mash some of the potatoes directly in the pot.
Adjust spices as per your preference. Some people add a bit of cumin or other local spices for added depth.
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don't forget to subscribe to our email list for more recipes!