How to make Chupe de Camarones

Why cooks start here

Chupe de Camarones is cooked the way Arequipa cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

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.