Creamy Bolivian Chupe de Camarones with Aji Amarillo
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Shrimp
- 1
Combine ingredients
In a bowl, combine shrimp, lime juice, salt, and pepper.
- 2
Chill
Let sit in the fridge for 20 minutes.
Tip: Don’t overcook the shrimp, or it will become tough.
Preparing the Aji Amarillo Paste
- 1
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.
- 2
Form paste
Add diced tomato and sugar, cook until it forms a paste.
Tip: If aji amarillo peppers are not available, use a mix of yellow bell pepper and a pinch of cayenne.
How to Make Creamy Bolivian Chupe de Camarones with Aji Amarillo
Total time: 2 h · Yields 4 servings
- 1
Broth Preparation
Heat olive oil, add onions, red bell pepper, and garlic; cook until softened.
- 2
Building the Soup
Add chicken stock and bring to a boil. Add potatoes and cook until tender.
- 3
Finishing Touches
Stir in marinated shrimp, peas, aji amarillo paste, and heavy cream; cook until shrimp are pink.
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