Chupe de Camarones (with Prawns) — Easy, Tasty and Quick

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Steps

1. 1
   Peel the prawns, keeping the shells. Reserve all the shells — they are the heart of the stock and aromatic base.

   Tip: If making chupe with true river shrimp, use the smallest shrimp for the stock.

   ~5 min
2. 2
   Heat a pan with half the oil (1 oz). When hot, sear the peeled prawns briefly to develop umami, then lower the heat and remove them; set aside.

   Tip: There is no cross-contamination risk — the prawns are raw and will finish cooking later.

   ~3 min
3. 3
   Add the onion and garlic to the same pan with the remaining oil. Then add the reserved prawn shells and sauté over medium heat until everything takes on color, about 4–5 minutes.

   ~5 min
4. 4
   Make a space in the center and add the ají amarillo and ají panca pastes. Fry them over low heat for 3–4 minutes until they lose moisture and begin to caramelize.

   Tip: Ají pastes are high in sugar and scorch easily — keep the heat low so they don't burn and ruin the dish.

   ~4 min
5. 5
   Add the diced tomato and the black pepper. Pour in 2 oz of water to help the tomato break down. Let it cook until the tomato dissolves and begins to fry, building deep umami flavor.

   Tip: Optional: add a splash of pisco or rum and flambé here for a smoky touch — not in the original recipe but a nice upgrade.

   ~10 min
6. 6
   Turn off the heat and add water. Transfer the mixture to a blender and blend into a smooth concentrate. Strain through a sieve, pressing to extract all the liquid and discarding shell and tomato-skin residue.

   Tip: For a prawn chupe use only water — never fish stock, which would overpower the prawns' subtle flavor. Prawn stock is even better if you have it.

   ~5 min
7. 7
   Return the strained base to the pot and top up with water to reach about 2 liters total. Bring to a simmer, then add the lightly rinsed rice and the diced carrot.

   ~3 min
8. 8
   Add the corn chunks and let everything boil for about 5 minutes. If using white potatoes instead of yellow, add them now since they take longer to cook.

   Tip: You can also cut the corn off the cob for easier eating, but tradition keeps it in chunks.

   ~5 min
9. 9
   Add the yellow potatoes in generous chunks, the diced squash (zapallo) and 2 sprigs of huacatay. Continue simmering gently for about 15–20 more minutes until the rice and potatoes are cooked, stirring often. Add a little more water if it thickens too much.

   Tip: Don't add salt yet — wait until near the end.

   ~18 min
10. 10
    Remove the huacatay sprigs. Crush a little dried oregano over the pot. Add the shelled fava beans and season with the salt (20 g). Add a splash more water (about 150 ml) if needed and let it boil 2–3 minutes — no more, or the favas fall apart.

    ~3 min
11. 11
    Add the cubed cheese, distribute the seared prawns through the pot, and pour in the evaporated milk (100 ml). Let it come back to a boil so the salt penetrates the potatoes and the cheese melts slightly.

    Tip: Add the prawns near the very end — added too early they shrink, toughen and lose flavor.

    ~3 min
12. 12
    Once it returns to a boil, crack in the whole eggs (one per serving) and let them poach in the residual heat with the yolks intact. Serve into bowls, arranging a prawn and an egg on top, and finish with freshly chopped huacatay.

    Tip: Chupe is essentially a thick soup — that thickness is what defines it.

    ~3 min

Nutrition (per serving)

Victor Heredia Tapia

CHUPE DE CAMARONES (langostinos). Facil, Rico y Rapido

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