Why You’ll Love This Recipe
- Rich Flavor: The homemade shrimp stock, enhanced by sautéed onions and tomato paste, provides a deep and savory base.
- Creamy Consistency: The addition of evaporated milk lends a smooth and creamy texture to the soup.
- Hearty Ingredients: Loaded with bite-sized shrimp pieces, crumbled feta cheese, and tender angel hair pasta, each spoonful is satisfying.
- Simple Preparation: Despite its complex flavors, this soup is straightforward to prepare, making it accessible for home cooks.
Ingredients
- 1 pound large shrimp (31-35 count), 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
- 6 ounces angel hair pasta
- 1 (12-ounce) can evaporated milk
- ¾ – 1 pound feta cheese
- Cheesecloth (for shrimp shells)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Shrimp Stock: Peel the shrimp, placing the shells in the center of a cheesecloth square. Gather the ends and tie securely to form a pouch. Set the peeled shrimp aside.
- Sauté the Onions: In a large stockpot, heat the oil over medium-high heat. Add the finely diced sweet onion and sauté for about 10 minutes until softened and lightly golden.
- Incorporate Tomato Paste and Spices: Stir in the tomato paste, cooking until it deepens in color. Add the dried oregano, kosher salt, and black pepper, mixing well. Continue to cook until a fond (brown bits) forms on the bottom of the pot, ensuring it doesn’t burn.
- Add Water and Shrimp Pouch: Pour in the 8 cups of water, scraping up the fond from the bottom of the pot. Submerge the shrimp shell pouch into the water. Bring to a boil, then reduce to a simmer and let it cook for 30 minutes to extract flavor.
- Remove Shrimp Pouch: After simmering, remove the pouch and press it against the side of the pot with a spoon to extract any remaining liquid. Discard the pouch.
- Cook the Pasta: Crush the angel hair pasta into smaller pieces and add them to the pot. Cook for about 3 minutes until al dente.
- Add Milk and Shrimp: Stir in the evaporated milk. Add the peeled shrimp and cook for 2-3 minutes until they turn pink and are cooked through.
- Incorporate Feta Cheese: Crumble the feta cheese into the soup, leaving some larger chunks if desired. Stir gently to combine.
- Serve: Ladle the soup into bowls, ensuring each serving has a generous amount of shrimp, pasta, and feta. Serve hot.
Servings and Timing
- Servings: This recipe yields approximately 6 to 8 servings.
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Variations
- Vegetable Additions: Enhance the soup by adding peas, diced potatoes, or corn kernels for extra texture and flavor.
- Spice Level: Incorporate aji amarillo paste or diced chili peppers to introduce a spicy kick.
- Cheese Options: Substitute feta with queso fresco or Monterey Jack cheese for a different flavor profile.
- Gluten-Free: Replace the angel hair pasta with diced potatoes or a gluten-free pasta alternative.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days.
- Reheating: Gently reheat on the stovetop over medium heat until warmed through. The soup may thicken upon refrigeration; add a splash of water or broth to achieve the desired consistency.
FAQs
What is Chupe de Camarones?
Chupe de Camarones is a traditional Peruvian shrimp soup known for its rich and creamy broth, typically featuring shrimp, potatoes, corn, and spices.
Can I use pre-cooked shrimp for this recipe?
It’s recommended to use raw shrimp to ensure they impart maximum flavor to the broth and achieve the best texture.
Is there a substitute for evaporated milk?
You can substitute evaporated milk with heavy cream or whole milk, though this may alter the soup’s richness.
How can I make this soup spicier?
To increase the heat, add aji amarillo paste, diced chili peppers, or a pinch of red pepper flakes during the cooking process.
What type of pasta works best in this soup?
Angel hair pasta is ideal due to its delicate texture and quick cooking time. If unavailable, thin spaghetti broken into small pieces can be used.
Can I freeze Chupe de Camarones?
Freezing is not recommended, as the dairy
- Print
Peruvian Shrimp Soup
- Total Time: 1 hour
- Yield: 6-8 servings
Description
Chupe de Camarones, or Peruvian Shrimp Soup, is a creamy, hearty dish featuring tender shrimp, feta cheese, and delicate angel hair pasta in a flavorful homemade shrimp broth. This comforting soup is packed with rich flavors and is easy to make at home.
Ingredients
- 1 lb large shrimp (31–35 count), deveined, shells on
- 3 tbsp neutral oil
- 1 large sweet onion, finely diced
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 1 tbsp kosher salt (or to taste)
- ½ tsp black pepper
- 8 cups water
- 6 oz angel hair pasta
- 1 (12 oz) can evaporated milk
- ¾ – 1 lb feta cheese
- Cheesecloth (for shrimp shells)
Instructions
- Prepare the Shrimp Stock: Peel shrimp, placing shells in a cheesecloth pouch. Set shrimp aside.
- Sauté the Onions: Heat oil in a large stockpot over medium-high heat. Sauté diced onion for about 10 minutes until softened.
- Incorporate Tomato Paste & Spices: Stir in tomato paste, cooking until deepened in color. Add oregano, salt, and pepper. Cook until a fond forms.
- Simmer the Broth: Pour in water, scraping up the fond. Add shrimp shell pouch and simmer for 30 minutes.
- Remove the Shrimp Pouch: Press against the side of the pot to extract liquid, then discard.
- Cook the Pasta: Crush angel hair pasta and add it to the pot. Cook for 3 minutes until al dente.
- Add Milk & Shrimp: Stir in evaporated milk. Add shrimp and cook for 2-3 minutes until pink.
- Incorporate Feta Cheese: Crumble feta into the soup, stirring gently.
- Serve: Ladle into bowls, ensuring each serving has shrimp, pasta, and cheese. Serve hot.
Notes
- To enhance flavor, add aji amarillo paste or chili peppers for spice.
- Swap angel hair pasta for diced potatoes for a gluten-free version.
- The soup thickens upon refrigeration—add water or broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Peruvian
