Chupe de Camarones – Peruvian-Style Shrimp Soup

Chupe de Camarones – Peruvian-Style Shrimp Soup
Chupe de Camarones – Peruvian-Style Shrimp Soup

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Prep time

30m

Total time

2h 0m

Yields

6

Servings

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La Cocina Goya

Soups are an important part of the home cuisine of Peru not only because they use the freshest ingredients available in the region, but also because large pots of soup are an economical way to feed large families. This shrimp soup, known as Chupe de Camarones or Chiclayo hails from the western coast of Peru in the city of Lima, where fresh shrimp are brought in by the Humbolt Currant of the South Pacific Ocean. Here, the broth is seasoned with tomatoes and spiked with a touch of hot red peppers, and then thickened with starchy vegetables, like large-kernel corn, yuca and potatoes, and finally rice. Shrimp add a subtle sweetness and a delicate briny taste to this outstanding soup.

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  • Ingredients
  • Directions

Ingredients

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1 lb.

large shrimp, peeled and deveined (about 26-30 pieces)

2 tbsp.

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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¾

yellow onion, finely chopped (about 1 cup)

tsp.

GOYA® Minced Garlic or 3 cloves garlic, finely chopped

1 tbsp.

GOYA® Sofrito

1 tbsp.

finely chopped Rocoto Red Hot Pepper from 1 bag (1 lb.) frozen GOYA® Rocoto Red Hot Peppers, thawed, or 2 tsp. GOYA® Rocoto – Red Hot Pepper Paste

 

½ tsp.

GOYA® Oregano Leaf, divided

1 packet

GOYA® Chicken Bouillon mixed with 8 cups water

1 cup

whole kernel corn from 1 bag (1 lb.) frozen GOYA® Whole Kernel Corn (Choclo Desgranado), thawed

cups

chopped, thawed yellow potato from 1 bag (1 lb.) frozen GOYA® Yellow Potato (Papa Amarilla)

cups

chopped, thawed yuca from 1 bag (1 lb.) frozen GOYA® Yuca (Cassava)

1 cup

GOYA® Frozen Peas, thawed

2

large eggs

¼ cup

heavy cream

1 tbsp.

chopped fresh cilantro

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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Step 1

Season shrimp with Adobo and set aside in refrigerator.

Step 2

Heat oil in large, heavy pot over medium-high heat. Add onions and garlic; cook, stirring often, until onions soften, about 10 minutes. Stir in tomato sauce, sofrito, Sazón, rocoto and ¼ tsp. oregano. Cook, stirring often, until tomato sauce begins to simmer, about 5 minutes.

Step 3

Add chicken bouillon mixture and whole kernel corn; bring to boil. Reduce heat to medium low. Simmer for 30 minutes. Stir in potato, yuca and rice and simmer, stirring occasionally, until vegetables are tender and rice is tender, about 30 minutes, adding peas after 25 minutes. Add reserved shrimp; cook until pink and opaque, about 3 minutes.

Step 4

Carefully break eggs into soup. Simmer, without stirring, until eggs poach in liquid and whites set, about 3 minutes.

Step 5

Gently stir in cream and cilantro and cook until stew is almost boiling. Serve very hot.

Recipe Tags

Main Dishes South America Over 60

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