Peruvian Pot
Chupe de Camarones
Arequipa's legendary shrimp chowder — a rich, creamy soup loaded with whole river shrimp, potatoes, corn, fava beans, rice, fresh cheese, and a poached egg. The pride of southern Peru and one of its most comforting dishes.
Ingredients
Instructions
- 1
Remove the heads from half the shrimp. Sauté the heads in a little oil for 3 minutes, then add 6 cups of water and simmer for 15 minutes to make a rich shrimp stock. Strain and reserve.
- 2
In a large pot, heat oil and sauté the onion for 3 minutes. Add garlic, aji amarillo paste, aji panca paste, and oregano. Cook for 2 minutes until fragrant.
- 3
Pour in the shrimp stock. Add the potatoes, corn rounds, and rice. Bring to a boil, then reduce to a simmer and cook for 15 minutes until the potatoes are almost tender.
- 4
Add the fava beans and all the shrimp (whole ones and peeled tails). Cook for 5 minutes. Stir in the evaporated milk and crumble in the queso fresco. Season with salt and pepper.
- 5
Carefully crack one egg into each serving bowl. Ladle the hot chupe over the eggs — the heat will gently poach them. Garnish with huacatay or cilantro and serve immediately with crusty bread.
You Might Also Like
Pachamanca
An ancient Andean feast where meats, potatoes, corn, and fava beans are slow-cooked underground on hot stones. The name means 'earth pot' in Quechua.
Rocoto Relleno
Arequipa's signature dish. Fiery rocoto peppers stuffed with a savory filling of ground beef, peanuts, olives, and hard-boiled egg, topped with melted cheese and baked in an egg custard.
Picante de Cuy
Huánuco's pride — whole guinea pig fried until the skin shatters with crispiness, then drenched in a rich, fiery sauce of aji panca, toasted peanuts, and garlic. A celebratory dish served at festivals and family gatherings throughout the central Andes, with golden potatoes soaking up every drop of sauce.