Dinner · 50 min · peruvian

Chupe de Camarones

This is the kind of Peruvian dinner you’ll make on repeat — large shrimp and yellow potatoes, 50 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Large shrimp
• 1 lb Yellow potatoes
• 2 ears Choclo corn
• 3 Ají amarillo
• 1 Yellow onion
• 3 cloves Garlic
• 6 cups Fish stock
• 12 oz Evaporated milk
• 6 oz Queso fresco
• 4 Eggs
• 1 tsp Oregano
• 1/2 cup Rice

Steps

1. Blend the ají amarillo into a paste. Soften the onion and garlic in oil 7 minutes, add the ají paste, and cook 5 minutes until it darkens.
2. Add the stock, diced potatoes, rice, and corn chunks; simmer 15 minutes until the potatoes are nearly tender.
3. Stir in the evaporated milk and queso fresco cubes; simmer 5 minutes. The cheese should soften into creamy pockets, not vanish.
4. Add the shrimp and poach 4 minutes until pink. Crack the eggs directly into the simmering soup and poach 4 minutes until the whites set.
5. Ladle into deep bowls with one poached egg per serving. This is Arequipa's Friday-night answer to everything.

Build my plan — free

← All recipes