Chupe de Camarones

Peru Delights presents chupe de camarones as a shrimp soup associated with Arequipa. Its version combines shrimp, rice, yellow potatoes and corn with evaporated milk, queso fresco and green peas, then finishes each portion with a fried egg, parsley and large shrimp.

For its own stock, shrimp heads and shells are fried in olive oil before white wine and water are added. The black sack inside the head is discarded while the roe is retained. The stock simmers, then everything is blended and strained while the solids are pressed. Chopped onion and garlic sauté with dried oregano in achiote oil, followed by tomato paste and the shrimp stock.

Rice simmers in the stock before the peeled yellow potatoes and thick corn slices are added. Once the potatoes are tender, the peeled and cleaned shrimp cook for three minutes. Evaporated milk, salt and pepper go in before the heat is turned off; the diced queso fresco and green peas are added afterward.

The eggs are fried individually, sunny side up, in a separate portion of vegetable oil. Shrimp, rice, potatoes, cheese and peas are arranged in deep soup bowls, and the hot soup is poured around them. A fried egg, parsley and two large shrimp finish each portion, which is served immediately.

The shrimp stock gives this chupe its central flavour. Peru Delights offers porcelain or earthenware soup bowls for serving; this version uses the porcelain-bowl option.