Print

Peruvian Shrimp Soup – Chupe de Camarones Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 4 reviews

Chupe de Camarones is a traditional Peruvian shrimp soup packed with rich flavors from shrimp shells, tomato paste, and creamy evaporated milk. This hearty soup features delicate angel hair pasta and crumbled feta cheese, creating a comforting and savory dish perfect for seafood lovers.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Peruvian

Ingredients

Shrimp and Stock Base

  • 1 pound large shrimp (31-35 per pound, deveined, shells on)
  • 3 tablespoons neutral oil
  • 1 large sweet onion, finely diced
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher salt, or to taste
  • ½ teaspoon black pepper
  • 8 cups water
  • 1 square piece of cheesecloth (to hold shrimp shells)

Soup Ingredients

  • 6 ounces angel hair pasta
  • 1 (12 ounce) can evaporated milk
  • ¾ – 1 pound feta cheese

Instructions

  1. Prepare Shrimp Shell Pouch: Peel the shrimp shells off and place them in the center of the cheesecloth. Gather the edges and tie securely with twine to form a pouch.
  2. Sauté Onions: Heat the neutral oil in a large stockpot over medium-high heat. Add the diced onions and sauté for about 10 minutes until softened and just beginning to brown.
  3. Add Tomato Paste: Stir in the tomato paste and cook until the paste starts to lose its bright red color, ensuring it doesn’t burn.
  4. Season and Develop Fond: Add dried oregano, kosher salt, and black pepper. Stir and continue cooking until bits of tomato paste stick to the bottom of the pot and the mixture becomes fragrant, forming a fond but not burnt.
  5. Add Water and Scrape: Slowly pour in the water while stirring to scrape up any browned bits on the bottom of the pan.
  6. Simmer with Shrimp Shell Pouch: Submerge the shrimp shell pouch into the stock, ensuring it is fully covered by water. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes to extract flavor.
  7. Remove Shell Pouch: Take out the shrimp shell pouch and carefully squeeze out any juices back into the pot using the back of a spoon. Discard the pouch.
  8. Cook Angel Hair Pasta: Crush the angel hair pasta and add to the stock. Cook for about 3 minutes until the pasta is al dente.
  9. Add Evaporated Milk and Shrimp: Stir in the evaporated milk, rinsing out the can with a little water to get every bit. Add the peeled shrimp and cook for 2-3 minutes until the shrimp turn pink and are fully cooked.
  10. Finish with Feta Cheese: Turn off the heat. Crumble in the feta cheese, leaving some chunks for texture. Stir gently and serve immediately.

Notes

  • Using shrimp shells to make stock adds deep seafood flavor without waste.
  • Be careful not to burn the tomato paste when cooking to avoid bitterness.
  • Crushing the angel hair pasta helps it cook evenly and absorb more flavor.
  • Feta cheese adds a creamy and salty finish, but you can adjust the amount to taste.
  • If preferred, substitute feta with queso fresco or another crumbly white cheese.
  • Serve hot as a comforting seafood soup, great for chilly evenings.

Find it online: https://cheftinaskitchen.com/peruvian-shrimp-soup-chupe-de-camarones-recipe/