Chupe De Camarones Recipe
Shrimp / Peruvian Style Seafood Bisque / Lima Beans / Butternut Squash / Choclo / Carrots / Peas / Rice/ Queso fresco / Topped with a Poached Egg
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Ingredients
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Broth and base
Vegetables and grains
Dairy, garnishes and finishing
Method
Make shrimp stock (if using)
- 1
Prepare stock
Combine shrimp shells and heads (1 cup) with 8 cups water in a medium saucepan. Bring to a simmer over medium heat, reduce heat to low and simmer gently for 20–25 minutes. Skim foam occasionally. Strain through a fine-mesh sieve into a bowl, pressing on solids to extract liquid. Discard solids and reserve stock. If not making shrimp stock, use 4 cups fish or chicken stock from ingredients.
Cook rice
- 2
Prepare rice
In a small saucepan combine rinsed rice (1 cup) with 2 cups water and a pinch of salt. Bring to a boil, then reduce to low, cover and simmer 15 minutes until tender and water is absorbed. Fluff with fork and set aside. Rice will be added to bowls later.
Soup base and vegetables
- 3
- 4
Build flavor
Stir in 2 tsp ají amarillo paste, 1 tsp ground cumin, 1 tsp paprika and 2 tbs tomato paste. Cook 1–2 minutes, then add 1 tbs dry white wine (optional) and let reduce for 1 minute.
- 5
Add liquids and vegetables
Pour in shrimp stock (or 4 cups fish/chicken stock) and bring to a simmer. Add diced butternut squash (2 cups), diced carrots (1 cup) and lima beans (1 cup). Simmer, uncovered, 12–15 minutes until squash is just tender.
- 6
Add corn and peas
Add choclo or corn kernels (1 cup) and frozen peas (1 cup). Simmer 3–5 minutes until heated through. Taste and season with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper, adjusting to taste.
- 7
Finish with milk
Lower heat and stir in 1 cup evaporated milk (or heavy cream). Heat gently—do not boil—so the milk warms and integrates, creating a bisque-like texture. Simmer 2–3 minutes.
Cook shrimp and assemble
- 8
Cook shrimp
Add peeled shrimp (1 lb) to the simmering soup and poach 2–4 minutes until opaque and just cooked through. Remove pot from heat to avoid overcooking. Stir in 1 tbsp fresh lime juice and optional 1 tsp aji limo or hot sauce if using.
- 9
Plate
Spoon a portion of cooked rice into shallow soup bowls (about 1/2 cup rice per serving). Ladle hot chupe bisque over rice, ensuring each bowl gets a mix of vegetables, corn and shrimp. Sprinkle about 1/4 cup crumbled queso fresco (adjust) over each bowl and scatter chopped cilantro and parsley.
Poach eggs and finish garnishes
- 10
Poach eggs
Bring a medium saucepan of water to a gentle simmer and add a splash of vinegar (optional) to help whites coagulate. Crack eggs (4) one at a time into a small cup and slip into simmering water. Poach 3 minutes for runny yolks or 4–5 minutes for slightly set yolks. Remove with a slotted spoon and drain on paper towels.
- 11