Creamy Bolivian Chupe de Camarones with Aji Amarillo

Name: Creamy Bolivian Chupe de Camarones with Aji Amarillo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 liter chicken stock; 2 tablespoons olive oil; 1 large onion; 1 red bell pepper; 4 cloves garlic; 500 grams fresh shrimp; 1 tablespoon lime juice; Salt and pepper; 3 aji amarillo peppers; 1 tablespoon vegetable oil; 1 small tomato; 1 teaspoon sugar; 1 cup fresh or frozen peas; 2 medium potatoes; 1/2 cup heavy cream; Salt and pepper

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

1 liter chicken stock

2 tablespoons olive oil

1 large onion

finely chopped

1 red bell pepper

finely chopped

4 cloves garlic

minced

For the Shrimp

500 grams fresh shrimp

peeled and deveined

1 tablespoon lime juice

Salt and pepper

to taste

For the Aji Amarillo Paste

3 aji amarillo peppers

seeds removed and chopped

1 tablespoon vegetable oil

1 small tomato

diced

1 teaspoon sugar

Other Ingredients

1 cup fresh or frozen peas

2 medium potatoes

peeled and cubed

1/2 cup heavy cream

Salt and pepper

to taste

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