When the air turns crisp and the cozy vibes of fall invite comfort food into our lives, there’s nothing quite like a bowl of creamy Peruvian Chupe with Shrimp. The first time I savored this delightful soup, I was immediately captivated by its comforting embrace, like a warm hug after a long day. The rich blend of succulent shrimp, vibrant vegetables, and aromatic spices creates a symphony of flavors that dance on your palate, making it perfect for both quiet nights in and festive gatherings with family and friends.
Picture this: the gentle sizzle of onions and garlic filling your kitchen with a tantalizing aroma, hinting at the culinary adventure ahead. This dish not only satisfies hunger but also warms the heart, making it an ideal choice when you’re weary of takeout and craving something homemade and wholesome. Plus, with a few simple swaps and variations, you can easily adapt this recipe to suit your pantry and personal tastes. Ready to dive into this delicious Peruvian tradition? Let’s get cooking!
Why is Peruvian Chupe with Shrimp irresistible?
Comforting Warmth: This creamy soup wraps you in a blanket of flavors, perfect for chilly evenings.
Versatile Ingredients: Easily substitute components to suit your tastes and pantry! From seafood to spices, the options are endless.
Quick to Prepare: Enjoy a homemade meal without the fuss—this recipe is straightforward and quick.
Impressive Crowd-Pleaser: Whether it’s date night or a family gathering, this chupe will wow your guests and leave them asking for more.
Nutritious Boost: Packed with protein and vitamins, it’s a wholesome choice that keeps you satisfied longer.
Elevate with Sides: Serve it with crispy toast or a sprinkle of queso fresco for added richness. Make sure to check out our guide on healthy seafood recipes for more delicious ideas!
Peruvian Chupe with Shrimp Ingredients
Dive into the delightful elements of this unforgettable dish!
For the Soup Base
- Carrots – Adds sweetness and nutrition. Use any orange root vegetable as a substitute.
- Brown Onion – Provides depth of flavor. Can be swapped with yellow onion.
- Celery – Contributes to the aromatic base. No direct substitutions, but can reduce quantity if desired.
- Bay Leaf – Infuses the stock with herbal notes. Use fresh or dried.
- Water – Base for the stock. Vegetable or seafood stock can enhance flavor.
- Olive Oil – Used for sautéing. Can replace with vegetable or canola oil.
- Red Onion – For additional sweetness and color. Sub with white onion if needed.
- Garlic – Adds aroma and flavor. Use garlic powder in a pinch.
- Peruvian Panca Chili Paste – Adds heat and depth. Use dried chili powder as a substitute.
- Oregano – Gives herbal notes. Substitute with dried oregano if needed.
For the Main Ingredients
- Shrimp or Langoustines – The main protein source. Make sure they’re fresh or high-quality frozen for the best flavor.
- Shrimp Coral – Intensifies the soup flavor. If unavailable, make a concentrated stock with shrimp shells.
- Long Grain Rice – Provides thickness and texture to the soup. Swap with any short-grain rice.
- Potatoes – Adds heartiness and texture. Substitute with yams or sweet potatoes if necessary.
- Peas – Adds freshness and color. Use fresh or frozen.
For Creaminess
- Evaporated Milk – Creates creaminess. Substitute with heavy cream or coconut milk for richness.
- Salt and Pepper – Enhances overall flavor. Adjust to taste.
- Queso Fresco – Adds creaminess and tang. Substitute with feta or goat cheese.
For Garnish
- Peruvian Yellow Chili Slices – Optional for extra spice and garnish. Use any mild chili for color.
- Toasts – Served as a side. Any crusty bread can be used for dipping!
With these quality ingredients, you’re well on your way to crafting a heartwarming bowl of Peruvian Chupe with Shrimp that will soothe souls and excite taste buds!
How to Make Peruvian Chupe with Shrimp
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Prepare the Vegetable Stock: Start by combining chopped carrots, brown onion, celery, bay leaf, and water in a pot. Simmer for 30 minutes to create a fragrant vegetable stock, then strain it and set it aside.
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Make Shrimp Stock: Next, peel the shrimp, saving the heads and shells. Toast them briefly in a pot until fragrant, then add the prepared vegetable stock. Simmer for another 30 minutes to deepen the flavor.
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Prepare Chupe Base: Slice the potatoes and cook them in salted water until they’re tender, about 10-15 minutes. In a separate pan, sauté red onion in olive oil until translucent, then stir in oregano and garlic, cooking until fragrant.
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Combine Flavours: In the pan with the sautéed onions, stir in shrimp coral if using, along with the panca chili paste. Cook until the mixture thickens, then add the drained stock and let it simmer until it reduces to about two-thirds.
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Cook Rice: Stir in the long grain rice, making sure to keep stirring to prevent sticking. After about 15 minutes, gently add the shrimp tails and whole shrimp; after 4 minutes, mix in the peas and potatoes.
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Finish Soup: Finally, add the evaporated milk to the pot and season with salt and pepper to taste. Serve your chupe hot, garnished with a sprinkle of queso fresco, and enjoy the comforting flavors!
Optional: Top with fresh herbs for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Peruvian Chupe with Shrimp
Fridge: Store any leftover Peruvian Chupe with Shrimp in an airtight container for up to 3 days. To maintain its creamy texture, reheat gently on the stove over low heat.
Freezer: If you want to freeze the soup, it can be stored in freezer-safe containers for up to 2 months. However, consider freezing only the base without shrimp, then add cooked shrimp when reheating for best results.
Reheating: When reheating from the fridge or freezer, do so on the stove with a splash of water or broth to revive the consistency. Stir occasionally until heated through.
Assembly: Avoid adding garnishes like queso fresco until just before serving to keep them fresh and flavorful.
Peruvian Chupe with Shrimp Variations
Ready to make this dish your own? Personalize your Peruvian Chupe with Shrimp to enhance flavors and cater to your preferences!
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Seafood Swap: Replace shrimp with fish like cod or tilapia for a lighter, flaky twist that still delivers on flavor.
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Dairy-Free Delight: Use coconut milk instead of evaporated milk for a lactose-free creamy consistency, adding a tropical flair.
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Herb Infusion: Toss in a handful of fresh cilantro or parsley before serving for an aromatic touch that brightens the soup.
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Heat Level Adjust: Spice it up with diced jalapeños or a splash of hot sauce for those who love an extra kick!
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Corny Goodness: Add fresh or frozen corn kernels while cooking for a hint of sweetness and a delightful crunch.
Indulge your creativity as you play with these variations. The heart of any great recipe is its adaptability, beckoning you to explore and enjoy!
What to Serve with Peruvian Chupe with Shrimp?
Creating a delightful meal involves thoughtful pairings that complement the comforting essence of this soup.
- Crispy Toast: This crunchy delight adds a satisfying contrast to the creamy soup, perfect for dipping and savoring every spoonful.
- Fried Eggs: A sunny-side-up egg on top adds richness, making your serving even heartier and more indulgent.
- Fresh Avocado Salad: The creamy texture of avocado, coupled with zesty lime dressing, brightens each bite of chupe while offering a refreshing contrast.
- Corn on the Cob: Sweet, juicy corn complements the savory broth beautifully, enhancing the overall flavor profile with a touch of sweetness.
- Peruvian Potato Chips: Thinly sliced and crispy, these add an enjoyable crunch that balances the soup’s creaminess while offering a local twist.
- Cilantro Lime Rice: This aromatic rice serves as a fragrant base, soaking up the delectable broth and elevating the dish to new heights.
- White Wine: A glass of crisp Sauvignon Blanc pairs wonderfully, enhancing the seafood flavors while keeping the atmosphere light and elegant.
- Flan: For dessert, this soft, custardy treat provides a delightful contrast, leaving you with a sweet note to end the meal on a high.
- Chicha Morada: This traditional Peruvian drink, made of purple corn, adds a fruity flavor that beautifully complements the spices in your chupe.
Make Ahead Options
These Peruvian Chupe with Shrimp are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can make the vegetable and shrimp stocks up to 24 hours in advance; just refrigerate them in airtight containers. Additionally, you can chop all your vegetables and store them separately, which keeps them fresh and ready to toss into the pot. When you’re ready to serve, simply reheat the stocks, combine your ingredients, and finish by adding the rice, shrimp, and evaporated milk. With these steps, you’ll have restaurant-quality results with minimal effort, allowing you to enjoy the comforting flavors of this delightful chupe without the stress!
Expert Tips for Peruvian Chupe with Shrimp
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Fresh Ingredients: Use the freshest shrimp and vegetables to enhance the flavors of your Peruvian Chupe with Shrimp. Fresh ingredients truly make a difference!
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Stock is Key: Always opt for homemade stock if possible. It intensifies the soup’s richness and ensures you avoid any blandness.
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Don’t Overcook: Be careful not to overcook the shrimp. They should be added towards the end to retain their tenderness and juiciness.
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Adjust to Taste: Feel free to adjust the seasoning as you go! Taste your soup along the way and remember that seasoning should always complement, never overpower.
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Experiment with Substitutions: If you don’t have a specific ingredient, such as shrimp coral, don’t fret! Use substitutes that are handy to you, like a delicious concentrated stock made from shrimp shells.
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Perfect Pairings: Serve the chupe with crusty toast or a sprinkle of queso fresco to add a delightful texture and flavor contrast to the creamy soup.
Peruvian Chupe with Shrimp Recipe FAQs
What type of shrimp should I use in this recipe?
Absolutely! When choosing shrimp for your Peruvian Chupe, always opt for fresh or high-quality frozen shrimp. Look for shrimp that are firm to the touch and have a mild ocean scent. If buying fresh, preferably choose shrimp that have a translucent and shiny appearance, with no dark spots.
How should I store leftover Peruvian Chupe with Shrimp?
Very! You can store any leftover chupe in an airtight container in the refrigerator for up to 3 days. To reheat, do so gently on the stove over low heat, stirring frequently to maintain the creamy consistency without curdling the evaporated milk.
Can I freeze Peruvian Chupe with Shrimp?
Absolutely! You can freeze the chupe in freezer-safe containers for up to 2 months. For the best results, I recommend freezing only the base of the soup without shrimp. When ready to serve, reheat the base and add freshly cooked shrimp for superb texture and flavor.
What should I do if my soup turns out too thick?
Very! If your Peruvian Chupe with Shrimp ends up thicker than desired, simply add a splash of water or broth to thin it out. Stir it well and let it simmer on low heat for a few minutes until the consistency is perfect. The key is to add liquid gradually to avoid making it too watery.
Can dietary restrictions affect the ingredients I should choose?
Absolutely! If you have allergies, you can easily modify this recipe. For a seafood allergy, consider using firm tofu or chickpeas as a protein substitute. Additionally, if you’re lactose-intolerant, you can replace evaporated milk with coconut milk or a dairy-free cream alternative.
What happens if I cannot find Peruvian Panca chili paste?
Very! Should you not have access to Peruvian Panca chili paste, feel free to use dried chili powder or even a mild hot sauce to bring that delightful warmth to your chupe. For added flavor, you can sauté some red bell pepper in with the onions for a sweeter alternative!
Heavenly Peruvian Chupe with Shrimp: Comfort in a Bowl
Ingredients
Equipment
Method
- Prepare the Vegetable Stock: Start by combining chopped carrots, brown onion, celery, bay leaf, and water in a pot. Simmer for 30 minutes to create a fragrant vegetable stock, then strain it and set it aside.
- Make Shrimp Stock: Next, peel the shrimp, saving the heads and shells. Toast them briefly in a pot until fragrant, then add the prepared vegetable stock. Simmer for another 30 minutes to deepen the flavor.
- Prepare Chupe Base: Slice the potatoes and cook them in salted water until they’re tender, about 10-15 minutes. In a separate pan, sauté red onion in olive oil until translucent, then stir in oregano and garlic, cooking until fragrant.
- Combine Flavours: In the pan with the sautéed onions, stir in shrimp coral if using, along with the panca chili paste. Cook until the mixture thickens, then add the drained stock and let it simmer until it reduces to about two-thirds.
- Cook Rice: Stir in the long grain rice, making sure to keep stirring to prevent sticking. After about 15 minutes, gently add the shrimp tails and whole shrimp; after 4 minutes, mix in the peas and potatoes.
- Finish Soup: Finally, add the evaporated milk to the pot and season with salt and pepper to taste. Serve your chupe hot, garnished with a sprinkle of queso fresco, and enjoy the comforting flavors!