Soup

Chupe de Camarones

A rich Arequipa-style shrimp soup with potatoes, corn, ají panca, cheese, milk, and gently cooked eggs.

What you’ll need

• shrimp: 1000 g
• shrimp stock: 1500 ml
• potatoes: 700 g
• corn: 350 g
• evaporated milk: 400 ml
• eggs: 6 pcs
• queso fresco: 200 g
• ají panca paste: 50 g
• yellow onion: 170 g
• garlic: 18 g
• vegetable oil: 35 ml
• fine salt: 11 g
• dried oregano: 3 g

How to make it

1. Peel and devein the shrimp and keep them refrigerated; for deeper flavor, simmer the shells in the prepared stock for 15 minutes, then strain the stock thoroughly.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Coming soon for iPhone

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.