Peruvian shrimp chupe

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Chupe de camarones is a rich Peruvian shrimp soup with potatoes, corn, rice and a creamy finish. The result is hearty, gently spiced and quite festive.

Serves: 4 people

Preparation time: 40 min

Ingredients

• raw shrimp, peeled – 1 1/3 lb
• fish stock – 6 cups
• onion, finely chopped – 1
• garlic, minced – 3 cloves
• tomatoes, diced – 2
• aji amarillo paste (replace with mild chili paste if unavailable) – 1 tbsp
• potatoes, diced – 14 oz
• corn kernels – 1 1/2 cups
• rice – 1/3 cup
• green peas – 3/4 cup
• whole milk – 1 cup
• creme fraiche – 1/3 cup
• fresh white cheese, crumbled – 3 1/2 oz
• oil – 2 tbsp
• salt – 1 1/2 tsp
• black pepper – 1/2 tsp

Method

1. Heat the oil and cook the onion and garlic for 3 minutes. Add the tomatoes and aji amarillo paste and cook gently for 4 minutes more.
2. Pour in the fish stock and add the potatoes and rice. Simmer for 15 minutes.
3. Add the corn and peas and cook for 5 minutes more. Then add the shrimp and cook just until they turn tender.
4. Stir in the milk, creme fraiche and white cheese. Warm through without boiling hard so the soup stays creamy.
5. Season with salt and pepper and serve at once.