Shrimp chupe is one of Arequipa’s most iconic dishes and one of Peru’s most beloved hearty soups. It is a thick, comforting broth made with shrimp, potatoes, rice, corn, fava beans, fresh cheese, milk, and eggs.
At traditional Arequipa picanterías, chupe is often served as a main course during long family lunches. Its rich flavor comes from combining Andean ingredients with river or ocean shrimp, creating a creamy and deeply satisfying dish.
Ingredients
- 1 kg large whole shrimp
- 2.5 liters water
- 60 ml vegetable oil (¼ cup)
- 180 g chopped red onion (1 large onion)
- 20 g minced garlic (5 cloves)
- 45 g ají panca paste (3 tablespoons)
- 20 g ground ají amarillo (1 tablespoon)
- 10 g dried oregano (2 teaspoons)
- 5 g ground cumin (2 teaspoons)
- 10 g salt (2 teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 300 g yellow potatoes, diced (3 medium potatoes)
- 200 g kabocha squash or butternut squash, diced (2 cups)
- 150 g rice (¾ cup)
- 250 g corn, cut into rounds (2 medium ears)
- 200 g shelled fresh fava beans (1½ cups)
- 100 g cooked peas (¾ cup)
- 240 ml evaporated milk (1 cup)
- 200 g fresh cheese, cubed (1½ cups)
- 6 eggs
- 20 g chopped fresh huacatay (½ cup)
- 15 g chopped fresh parsley (¼ cup)
- 25 g rocoto pepper, seeded and finely chopped (2 tablespoons)
Preparation
- Make the shrimp stock, rinse the shrimp and separate the heads and shells from the meat. Place the heads and shells in a pot with the water and cook over medium heat for 20 minutes. Strain the stock, reserve the cleaned shrimp, and keep the broth warm.
- Build the flavor base, heat the oil in a large pot and sauté the onion for 5 minutes, until translucent. Add the garlic, ají panca paste, ground ají amarillo, oregano, cumin, salt, and black pepper. Cook for 4 more minutes, stirring until the mixture is fragrant and deeply colored.
- Cook the vegetables and rice, pour the hot shrimp stock into the pot and add the potatoes, squash, rice, and corn rounds. Cook over medium heat for 15 minutes, until the rice is nearly tender and the squash begins to break down slightly.
- Add the fava beans and shrimp, stir in the fava beans, peas, and cleaned shrimp. Cook for 5 to 7 minutes, until the shrimp are pink and firm. Do not overcook them, or they will become tough.
- Finish the chupe, add the evaporated milk, fresh cheese, huacatay, parsley, and rocoto. Crack the eggs directly into the soup, spacing them apart, and cook for 3 to 4 minutes until the whites are set while the yolks remain soft.
- Serve hot, taste for salt and ladle the chupe into deep bowls, making sure each serving includes shrimp, vegetables, cheese, and one egg. Serve immediately.
Chef’s Tips
- Use whole shrimp whenever possible, since the heads and shells make the stock much more flavorful.
- Add the shrimp near the end so they stay tender and juicy.
- Squash naturally thickens the chupe and contributes to its classic color.
- Keep the heat moderate after adding the evaporated milk to prevent the soup from boiling too aggressively.
- Adjust the rocoto to your preferred heat level, but keep a small amount for authentic flavor.
Traditional Variations
In Arequipa, some versions include chuño, cabbage, dried fava beans, or additional milk and cheese. Some cooks use river shrimp, while others use ocean shrimp when river shrimp are not available. The rich stock, vegetables, rice, cheese, and egg remain the defining elements of the dish.
How to Serve
Serve shrimp chupe piping hot in deep bowls. Pair it with crusty bread to soak up the rich broth. At an Arequipa-style lunch, it goes especially well with chicha de güiñapo or chilled chicha morada.
Recommended Accompaniments
- Crusty French-style bread or country bread.
- Chicha de güiñapo.
- Chilled chicha morada.
- Rocoto sauce.
- Fresh tomato and onion salad.
A Little History
Shrimp chupe is closely tied to Arequipa’s culinary heritage and its traditional picanterías. Its ingredients bring together Andean staples such as potatoes, corn, fava beans, and cheese with seafood or river shrimp.
The dish is an expression of southern Peruvian mestizo cuisine: abundant, richly flavored, and designed to be served as the centerpiece of a meal. Families may vary certain ingredients, but the thick shrimp broth with milk, cheese, and egg remains its most recognizable feature.
Frequently Asked Questions
Yes. You can use frozen shrimp, but thaw them completely in the refrigerator before cooking. When they include heads and shells, use them to make the stock. If you only have peeled shrimp, strengthen the soup with a good-quality fish or seafood stock.
Add the shrimp only when the potatoes, rice, and squash are almost cooked. They usually need 5 to 7 minutes, depending on size. Remove the pot from the heat as soon as they are pink and firm. Overcooking makes shrimp lose moisture and develop a rubbery texture.
Yes. Evaporated milk gives the soup its creamy texture and softens the bold flavor of the seafood broth. Add it near the end and avoid boiling the soup vigorously for too long. Fresh cheese also contributes to the signature texture of this Arequipa-style chupe.
You can prepare the stock and flavor base ahead of time, but cook the shrimp, cheese, milk, and eggs shortly before serving. This preserves the seafood’s tender texture and prevents the cheese from breaking down too much in the soup.
