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Everyone knows that a good bowl of chowder is the perfect comfort food on a cold day. But have you ever tried Peruvian shrimp chowder?
This creamy and spicy shrimp chupe is sure to warm you up from the inside out! Plus, it's easy to make and doesn't require any special ingredients. So what are you waiting for? Give this delicious dish a try today!
I've been craving stew, but just couldn't make up my mind, kind of like this weather -high heat, rain, Spring cool all in the same week. I settled on this shrimp chowder which was inspired by a trip to Peru where they make chupe de camarones.
I've been craving stew, but just couldn't make up my mind, kind of like this weather -high heat, rain, Spring cool all in the same week. I settled on this shrimp stew which was inspired by a trip to Peru where they make chupe de camarones.
what is chupe de camarones?
Chupes are hearty soups popular along the Pacific coast of South America. Chupe de Camarones is a Shrimp Chowder unique to Peru and combines shrimp with hearty type vegetables the latter which vary from person to person and region to region. The broth is typically spicy and the vegetables vary from potatoes, corn, lima beans, etc. Dairy is also common, but not mandatory.
chupe de camarones key ingredients
I chose to skip the dairy and just rely on the potatoes to thicken the consistency. Go heavy on the shrimp!
- Shrimp (with shells and tails)
- Shrimp Stock - Feel free to substitute fish. stock or general seafood stock.
- Red Onion
- Garlic Cloves
- Potatoes
- Chili Paste - I like aji amarillo if you can find it. But I've also used adobo sauce from canned chipotles which you can find in most stores.
- Cumin
- Salt
- Black Pepper
- Paprika
- Parsley
- Oregano
- Vegetable oil for sauteing
How to make Peruvian shrimp chowder (step by step)
step 1:
If making your own stock bring the shrimp shells and tails to a simmer in a pot of water with celery, onions, garlic, carrots, bay leaves, salt, and pepper.
step 2:
Saute onions and garlic in a pot on medium heat 3-4 minutes. During the last minute add half the spices and the chili paste.
step 3:
Continue cooking and add potatoes, shrimp stock, remaining spices, and oregano sprigs to the pot. Bring to a simmer and cook 10-15 minutes. Potatoes should be tender. Cook longer if not
step 4:
Season the shrimp to your liking and saute quickly, 2-3 minutes.
Step 5:
Add shrimp to the stew pot with the potato mixture. Mix in parsley.
Shrimp Chupe Serving Suggestions
Chupe de camarones is normally eaten with rice. It's hearty enough for a main dish, so keep the side options relatively light. Top with good queso fresco and garnish with cilantro. Consider pairing with:
Chupe De Camarones Cooking Tips and consideration
- Cut potatoes into smaller pieces and add them early in the cooking process to allow them to break down and disintegrate. The more they break down the creamier the soup will be, plus they will better absorb all the soup's flavors.
- Go with your favorite chili paste. The adobo sauce that comes in a can of chiptole chili is great
- Customize the vegetable ingredients to your liking.
- For a lower-carb version use cauliflower in place of potatoes.
- For additional flavor make an achiote oil for sauteing the vegetables. In certain Hispanic grocery stores/markets you can find pre-packaged achiote oil or achiote paste.
- I skipped the dairy in this recipe but you can use heavy cream or evaporated milk for a more creamy consistency.
- Sop up some of that delicious broth with rustic bread or fresh tortillas.
For similar recipes like this one you might like, try these:
Brazilian fish stew (moqueca baiana)
Colombian seafood stew (cazuela de mariscos)
Colombian chicken potato soup (ajiaco)
Haitian soup joumou (beef & pumpkin soup)
Make This Recipe
This chupe de camarones recipe is the perfect way to show off your culinary skills and impress your dinner guests. Shrimp and potatoes come together in a creamy soup that is both comforting and delicious.
Even better, this dish can be made in under an hour, so you won't have to spend all night in the kitchen. So what are you waiting for? Get cooking!
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Ingredients
- 3 tablespoons olive oil
- 1 red onion chopped
- 4 cloves garlic minced
- ¼ tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- ¼ cup chili paste (canned chipotle adobe sauce or commercial chili paste
- 4 cups shrimp stock
- 1 pound white potatoes cut into ½ cubes
- 25-35 medium shrimp peeled and de-veined (use shells to make the stock)
- Fresh parsley leaves chopped
- 3 sprigs of oregano
Instructions
- If making your own shrimp stock - remove the shells and tails from the shrimp and simmer in water along with onions, carrots, celery, bay leaves, salt, and pepper to make the stock. Set aside.
- Heat two thirds of the oil in a pan over low heat. Add onions and garlic and sauce for 3-4 minutes. Onions should have softened.
- Add half the spices and chili paste then cook for 5 minutes stirring on occasion. Paste should thicken somewhat.
- Add the shrimp stock, potatoes, remaining spices and oregano. Bring to a simmer and cook for 10-15 minutes. Potatoes should be tender, if not then cook a little longer.
- Heat the remaining oil in a separate pan. Season the shrimp to your preference and saute in the pan for 2-3 minutes until cooked.
- Add shrimp to the stew pot with the potato mixture. Mix in the parsley and serve.
Notes
- Recipe takes only about 20 minutes to cook, but the longer it sits the better it gets the flavors are allowed to come together.
- Cut potatoes into smaller pieces and add them early in the cooking process to allow them to break down and disintegrate. The more they break down the creamier the soup will be, plus they will better absorb all the soup's flavors.
- Go with your favorite chili paste. The adobo sauce that comes in a can of chiptole chili is great
- Customize the vegetable ingredients to your liking.
- For a lower-carb version use cauliflower in place of potatoes.