A hearty Peruvian shrimp chowder loaded with potatoes, rice, evaporated milk, and fresh cheese, seasoned with ají amarillo. Creamy, fragrant, and comforting, it captures the spirit of classic Arequipa-style chupe with ingredients that are easy to find.
Ingredients
- 800 g large raw whole head-on shrimp
- 1 piece red onion
- 3 cloves garlic
- 2 tbsp ají amarillo paste
- 1 tbsp tomato paste
- 2 tbsp neutral vegetable oil
- 500 g waxy potatoes
- 60 g short-grain rice
- 120 g frozen green peas
- 150 g sweet corn kernels
- 300 ml evaporated milk
- 160 g mild feta cheese
- 4 pieces eggs
- 1 tsp dried oregano
- 0.5 bunches fresh cilantro
- 4 leaves fresh mint
- 1 piece lime
- to taste fine salt
- to taste ground black pepper
- 1.2 l water
Method
- Peel the shrimp, setting aside the heads and shells; refrigerate the shrimp meat and devein for a clean texture.
- Saute the heads and shells in a splash of oil until bright red and intensely aromatic, then cover with water and simmer for about 30 minutes before straining, pressing firmly to extract all the flavorful liquid.
- In a large pot or Dutch oven, sweat the chopped red onion and garlic until soft and translucent, without letting them brown.
- Stir in the ají amarillo paste, tomato paste, and dried oregano; cook, stirring constantly, until the oil takes on color and the mixture turns sweet, fragrant, and lightly caramelized.
- Pour in the strained shrimp stock, add the diced potatoes and rice, and simmer until the rice is tender and the potatoes are easily pierced with a fork.
- Add the peas and corn kernels, cooking just until heated through and still lightly crisp.
- Lower the heat, stir in the evaporated milk and crumbled mild feta, and maintain a gentle simmer so the chowder turns creamy without boiling hard.
- Add the reserved shrimp and poach gently just until opaque, pearlescent, and juicy.
- Crack the eggs directly into the chowder or stir them in lightly beaten, depending on your preferred texture; cover and let set gently until the yolks are soft or delicate ribbons form.
- Season to taste with salt and black pepper, then ladle piping hot into bowls and serve with fresh cilantro, mint, and lime wedges to brighten the rich broth.
Nutrition
Per serving
- Energy
- 506.5 kcal
- Protein
- 48.4 g
- Carbohydrate
- 36.44 g
- Fat
- 18.24 g
- Fibre
- 5.46 g
- Calcium
- 290.2 mg
- Iron
- 5.92 mg
- Magnesium
- 97.66 mg
