Chupe de Camarones

Shrimp Chupe (Chupe de Camarones) is a traditional soup in the Peruvian cuisine, with many versions depending on the local taste and available ingredients across the country, but this is the Arequipa version, the one I remember from my beloved Abuelita, who happened to be from Arequipa and lived to pass her 100th birthday, which incidentally was on 15th August, the Day of Arequipa.

Serves: 4

Prep time: 45 minutes

Ingredients

• 500g shrimp, peeled and cleaned
• 2 cups fish or shrimp stock
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 potatoes, peeled and cubed
• 1 cup corn kernels
• 1 cup peas
• 1 cup evaporated milk
• 1 cup fresco, feta or halloumi cheese, crumbled
• 2 eggs
• 1/4 cup rice
• Olive oil
• Salt and pepper to taste
• Fresh parsley, chopped

5 steps for an amazing shrimp chupe
1) In a pot, sauté the onion and garlic in a little olive oil until golden. Add the carrots, potatoes, and corn, and cook for a few minutes.
2) Pour in the fish or shrimp stock; when it comes to a boil, add the rice and cook until tender.
3) Incorporate the shrimp, peas, and evaporated milk; cook over medium heat until the shrimp are cooked. Add the cheese, stirring until it melts.
4) In another bowl, beat the eggs and whisk in some of the hot soup, stirring constantly. Pour into the pot, stirring to create a thicker consistency.
5) Season with salt and pepper to taste. Simmer for a few minutes until the soup thickens slightly. Serve hot, sprinkled with chopped fresh parsley on top.

Translated and adapted from Paulina Cocina (www.paulinacocina.net) and Recetas de Peru (www.comida-peruana.com)