Peruvian Seafood Soup - Chupe de Camarones
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.
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Equipment
- Large pot
- Knife
- Cutting Board
- Bowl
- Ladle
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 4 garlic cloves minced
- 2 tomatoes peeled and chopped
- 1 teaspoon ground annatto or paprika
- 1 teaspoon dried oregano
- 2 tablespoons ají panca paste (or substitute with a mild chili paste)
- 8 cups fish broth or seafood broth
- 1 cup rice
- 2 medium potatoes peeled and diced
- 1 cup fresh or frozen peas
- 1 cup corn kernels
- 2 lbs 900g large shrimp, peeled and deveined
- 1 cup heavy cream
- 3 eggs
- Salt and pepper to taste
- 1/2 cup fresh cilantro chopped
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until translucent.2 tablespoons vegetable oil, 1 large onion
- Add garlic, tomatoes, annatto (or paprika), oregano, and ají panca paste. Cook, stirring frequently, until the tomatoes soften.4 garlic cloves, 2 tomatoes, 1 teaspoon ground annatto, 1 teaspoon dried oregano, 2 tablespoons ají panca paste
- 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.
Nutrition
Serving: 345gCalories: 400kcalCarbohydrates: 35gProtein: 27gFat: 18gSaturated Fat: 9gCholesterol: 280mgSodium: 1050mgPotassium: 600mgFiber: 3gSugar: 5g
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