Creamy Bolivian Chupe de Camarones with Aji Amarillo
A vibrant, flavorful shrimp soup with bold South American spices
Chupe de Camarones is a hearty Bolivian shrimp soup enriched with creamy aji amarillo, bursting with flavors and perfect as a main course or app.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Broth
For the Shrimp
For the Aji Amarillo Paste
Other Ingredients
Preparation
Marinating the Shrimp
Combine ingredients
In a bowl, combine shrimp, lime juice, salt, and pepper.
Chill
Let sit in the fridge for 20 minutes.
Don’t overcook the shrimp, or it will become tough.
Preparing the Aji Amarillo Paste
Heat oil and peppers
Heat oil in a pan over medium heat. Add chopped aji amarillo peppers and sauté for 4-5 minutes until soft.
Form paste
Add diced tomato and sugar, cook until it forms a paste.
If aji amarillo peppers are not available, use a mix of yellow bell pepper and a pinch of cayenne.
Cooking Process
Broth Preparation
Heat olive oil, add onions, red bell pepper, and garlic; cook until softened.
Building the Soup
Add chicken stock and bring to a boil. Add potatoes and cook until tender.
Finishing Touches
Stir in marinated shrimp, peas, aji amarillo paste, and heavy cream; cook until shrimp are pink.
Plating & Serving
Creamy Bolivian Chupe de Camarones with Aji Amarillo
Creamy Bolivian Chupe de Camarones with Aji Amarillo
Chef’s Tip
Use fresh shrimp for the best flavor and texture.
Plating & Serving
Ladle the soup into warm bowls, ensuring each has an ample portion of shrimp, and serve immediately for optimal flavor.