Chupe de Langostinos
(choo-peh deh lahn-goh-stee-nohs)
Sopa a la Minuta & Los Salvavidas (Weeknight Lifesavers)
If you want to know the true heart of Peruvian home cooking, look no further than the chupe. Originating from the mountainous Arequipa region, this hearty, soul-warming chowder is a masterclass in culinary mestizaje. The ultimate secret separating a true chupe from a generic seafood soup is the coral. You do not throw away the shrimp shells. You fry them, you blend them, and you extract every drop of briny essence to give the soup its bright orange soul. While your shells simmer, you build your flavor base. In forty-five minutes, you’ve got a pot of magic that tastes exactly like a Sunday afternoon in Lima.
Before you start
Prepare the shrimp.
Peel the shrimp before you begin cooking, storing the meat in the refrigerator and reserving every single shell and head for the stock.
Ingredients
- large shell-on shrimp1 lb
- vegetable oil1 tbsp
- water4 cup
- vegetable oil2 tbsp
- red onion1 med
- garlic4 clove
- ají panca paste2 tbsp
- ají amarillo paste1 tbsp
- dried oregano1 tsp
- long-grain white rice1/4 cup
- Yukon Gold potatoes2 med
- frozen choclo1 ear
- frozen green peas1/2 cup
- frozen fava beans1/2 cup
- evaporated milk1 cup
- queso fresco4 oz
- huacatay paste1 tbsp
- eggs4 large
- salt1 tsp
- black pepper1/2 tsp
Method
- 01
Extract the coral.
Heat one tablespoon of oil in a saucepan, add the reserved shrimp shells, and sauté until deeply toasted and bright orange. Pour in the water, simmer for fifteen minutes, then pulse the entire mixture in a blender before straining hard to extract the rich broth.
- 02
Build the aderezo.
In a large Dutch oven, slowly sweat the diced red onion in the remaining two tablespoons of oil until meltingly soft. Add the garlic, ají panca, ají amarillo, and oregano, frying until the oil separates and the raw chili flavor mellows into a deep, dark base.
- 03
Simmer the starches.
Pour the strained shrimp stock into your finished aderezo, bring to a gentle boil, and stir in the rinsed rice, potatoes, and corn. Cover and simmer for fifteen to twenty minutes until the potatoes are fork-tender.
- 04
Finish the chowder.
Stir in the raw shrimp, peas, fava beans, evaporated milk, cubed queso fresco, and huacatay paste. Season boldly with salt and pepper, letting it cook for just a couple of minutes until the shrimp turn pink.
- 05
Poach the eggs.
With the soup at a very gentle simmer, carefully crack the eggs directly into the broth. Leave them completely undisturbed for three to four minutes until the whites are set but the yolks remain soft.
- 06
Serve immediately.
Ladle the hot soup into deep bowls, making sure everyone gets a piece of corn, plenty of shrimp, and a whole poached egg resting on top to break open right before eating.
Notes
Do not throw away the shrimp shells.
Frying and blending the shells and heads extracts the briny essence that gives this soup its authentic flavor and signature bright orange color.
Source the holy trinity.
Ají panca, ají amarillo, and huacatay are indispensable to Peruvian cuisine; look for jarred paste versions in the Hispanic aisle of your local supermarket.
From Cook Peruvian in America.