Chupe de camarones
Soupe épaisse péruvienne aux crevettes, pommes de terre, maïs, riz et lait, avec fromage frais et œuf poché.
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Make a prawn stock
Peel the prawns, keeping the heads and shells; set the peeled meat aside in the fridge for step 5. Simmer the heads and shells in the water over medium-low heat for 15 minutes, crushing them with a spoon to release flavor, then strain and keep the stock.
- 600 g prawns (shells and heads for stock, meat reserved for step 5)
- 1.5 litres water
✅ C'est prêt quand : stock turns pink and smells of shrimp
Make the base
Heat the oil in a large pot over medium heat and cook the onion for about 5 minutes until soft and translucent. Add the garlic, ají panca, oregano and cumin and cook for 3 more minutes until fragrant and slightly darker.
- 3 tbsp oil
- 1 onion
- 3 garlic cloves
- 2 tbsp ají panca paste
- 1 tsp oregano
- ½ tsp cumin
✅ C'est prêt quand : onion is soft and the paste looks slightly darker and smells toasted
Cook the potatoes, corn and rice
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Add the peas and poach the eggs
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Add the prawns and milk
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Finish and serve
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Make a prawn stock
Peel the prawns, keeping the heads and shells; set the peeled meat aside in the fridge for step 5. Simmer the heads and shells in the water over medium-low heat for 15 minutes, crushing them with a spoon to release flavor, then strain and keep the stock.
- 600 g prawns (shells and heads for stock, meat reserved for step 5)
- 1.5 litres water
✅ C'est prêt quand : stock turns pink and smells of shrimp
Make the base
Heat the oil in a large pot over medium heat and cook the onion for about 5 minutes until soft and translucent. Add the garlic, ají panca, oregano and cumin and cook for 3 more minutes until fragrant and slightly darker.
- 3 tbsp oil
- 1 onion
- 3 garlic cloves
- 2 tbsp ají panca paste
- 1 tsp oregano
- ½ tsp cumin
✅ C'est prêt quand : onion is soft and the paste looks slightly darker and smells toasted
Cook the potatoes, corn and rice
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Add the peas and poach the eggs
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Add the prawns and milk
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Finish and serve
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The Story Behind the Dish
Chupe de camarones is the most famous dish of Arequipa, made with freshwater prawns from the rivers of southern Peru, especially the Majes and Ocoña valleys. The word chupe likely comes from the Quechua chupi, a thick soup.
In Arequipa each day of the week traditionally has its own soup, and chupe de camarones is the Friday soup, once eaten instead of meat during Lent.
⭐ Why It's Famous
Creamy, gently spicy and loaded with prawns, it's considered one of the great soups of South America.
💡 Fun Fact
Huacatay, the herb that flavours it, is a Peruvian black mint that tastes like a mix of basil, mint and tarragon.
Arequipa
-16.41°S, -71.54°W
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