Chupe de Camarones

Name: Chupe de Camarones
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g river shrimp; 1 L milk stock; 1 egg; 80 g cheese; 1 handful huacatay; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Chupe de Camarones is a beloved staple from Arequipa, a city known for its rich culinary traditions. This dish is typically enjoyed during the cooler months, when the warmth of a hearty stew is most appreciated. The version here is a home-cooked classic, reflecting the way families in Arequipa gather around the table to savor a meal prepared with care and tradition, with salt judged by hand and a generous use of fat.

The stew should be a comforting blend of creamy milk stock with tender river shrimp, punctuated by the fresh, herbal notes of huacatay. The cheese adds a rich depth, while the egg gently thickens the broth, creating a luscious texture that feels like a warm embrace. Each spoonful is a harmonious balance of flavors, making it a dish that invites second helpings and lingers in memory.

Ingredients

400 griver shrimp
1 Lmilk stock
1egg
80 gcheese
1 handfulhuacatay
to tastefine sea salt

Method

Begin by heating a large pot over medium heat. Add a generous amount of oil to the pot, enough to coat the bottom. Once the oil is shimmering, add finely chopped onions and a few cloves of minced garlic. Stir occasionally and cook until the onions become translucent and the garlic is fragrant, taking care not to let them brown.
Add 400 g of river shrimp to the pot. Stir them gently in the aromatic base for a few minutes until they turn a bright pink and start to curl slightly. This indicates that they are partially cooked and will infuse their flavor into the base.
Pour in 1 L of milk stock, stirring to combine with the shrimp and aromatics. Bring the mixture to a gentle simmer, ensuring that the heat is not too high to prevent the milk from curdling. This will create a creamy broth for the chupe.
Crack 1 egg into a small bowl and beat it lightly. Slowly drizzle the beaten egg into the simmering pot, stirring continuously to create delicate egg ribbons throughout the soup. This will add richness and texture to the broth.
Crumble 80 g of cheese into the pot, stirring gently until it melts and incorporates into the broth. The cheese will thicken the soup slightly and add a savory depth of flavor.
Add a handful of huacatay leaves, tearing them slightly to release their aroma. Stir them into the soup and let them infuse for a few minutes. The huacatay will add a fresh, herbal note that balances the richness of the dish.
Taste the soup and add fine sea salt to your preference, keeping in mind that the flavors should be well-rounded and savory. Adjust as needed, considering the natural saltiness of the cheese and shrimp.
Once the flavors are balanced, remove the pot from heat and let it sit for a few minutes to allow the flavors to meld. Serve the Chupe de Camarones hot, ideally with crusty bread on the side for dipping into the creamy, flavorful broth.