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
