Entree: Peru – Arequipa – Chupe de Camarones (Hearty Arequipa shrimp chowder with potatoes, corn, rice, and a creamy, spiced broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 1 lb (454 g) raw shrimp, peeled and deveined
- 6 cups (1.44 L) fish or seafood stock
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 ml) ají amarillo paste or other yellow chile paste
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1/2 cup (100 g) uncooked white rice, rinsed
- 1 ear corn, cut into 6–8 rounds (or 1 cup/150 g corn kernels)
- 1 cup (240 ml) evaporated milk
- 4 oz (115 g) queso fresco or crumbly white cheese, crumbled
- 1/2 cup (85 g) frozen peas (optional)
- 2 hard-boiled eggs, quartered (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tbsp (15 ml) fresh lime juice
- Salt and freshly ground black pepper to taste

Instructions

1. Heat the oil and butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and ají amarillo paste and cook 1 minute until fragrant.
2. Add the potatoes, rice, corn rounds, and stock. Bring to a gentle boil, then reduce heat and simmer until potatoes and rice are tender, about 20–25 minutes.
3. Stir in the evaporated milk and peas (if using) and simmer gently 5 minutes to warm through. Do not boil vigorously after adding milk to prevent curdling.
4. Add the shrimp and cook until just pink and opaque, 3–5 minutes depending on size. Taste and season with salt and pepper.
5. Remove from heat and stir in the crumbled queso fresco and lime juice. Ladle into bowls and garnish with chopped cilantro and quartered eggs if using. Serve immediately.