Chupe de Camarones

Chupe de Camarones is the great soup of Arequipa, Peru's second city and culinary capital of the Andes. This vivid orange-red chowder is enriched with cream, egg, potatoes, and fresh river shrimp — the camarones de río from the Río Colca — and seasoned with ají panca and huacatay, the black mint herb unique to the Andean highlands.

Serves: 4

Ingredients

• 600g (1.3 lb) raw shrimp, heads and shells on if possible
• 3 tbsp (45 ml) vegetable oil
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 2 tbsp ají panca paste (or substitute 1 tbsp sweet paprika + 1 tsp ancho chili powder)
• 1 tbsp fresh or dried huacatay (Peruvian black mint) — substitute fresh spearmint if unavailable
• 400g (14 oz) yellow or waxy potatoes, peeled and diced 2 cm
• 100g (3.5 oz) fresh or frozen peas
• 100g (3.5 oz) broad beans or lima beans
• 1 ear of corn, cut into 4 rounds
• 1.5 litres (6 cups) shrimp or fish stock
• 120 ml (0.5 cup) evaporated milk or heavy cream
• 4 eggs
• 100g (3.5 oz) fresh cheese (queso fresco) or feta, crumbled
• Salt and white pepper to taste
• Fresh oregano and chili slices to garnish

Instructions

1. If shrimp have heads, pull them off and reserve. Heat the oil in a large pot over medium heat. Fry the shrimp heads (if using) for 3–4 minutes until deep orange, pressing them to release their flavour. Remove and discard. This step deepens the soup's colour and flavour enormously.
2. In the same oil, cook the onion until soft and golden, 8–10 minutes. Add the garlic and fry 1 minute. Add the ají panca paste and huacatay; cook 2 minutes until fragrant and the oil turns vivid red-orange.
3. Add the stock and bring to a boil. Add the potato chunks and corn rounds; cook 12 minutes.
4. Add the peas and broad beans; cook a further 3 minutes. Season with salt and white pepper.
5. Add the peeled shrimp bodies and the evaporated milk. Simmer gently 3–4 minutes — do not boil or the shrimp will toughen.
6. Crack the eggs directly into the simmering soup, one per portion, and poach 3 minutes until whites are just set.
7. Ladle into deep bowls, each with a poached egg. Top with crumbled queso fresco, fresh oregano, and sliced chili.

Cook's Notes: Authentic Arequipeño chupe uses whole live river shrimp — the shells and heads dissolve flavour into the broth. Frozen shell-on prawns are a worthy substitute. Serve with crusty bread to mop the brilliant orange broth.