Arequipa Classic Shrimp Chupe

• + Large pot for the sucker.
• + Large skillet for dressing.
• + Blender (for head broth).
• + Fine strainer.
• + Cutting board and knife.
• + Bucket.

Step 1:

Prepare the Essential Broth (Chupe Sauce). Clean the shrimp, separating the tails (you can peel some and leave others in the shell) from the heads and the coral. Sauté the heads and coral in a little oil and butter until they change color. Add water to cover and boil for 15-20 minutes. Blend everything (heads included) and pass through a fine sieve, pressing well. This concentrated broth is the soul of the chupe.

Step 2:

Make the dressing. In a large pot or deep skillet, heat the oil and butter. Saute the onion and garlic until translucent. Season with salt, pepper, cumin and oregano. Cook for 3 minutes.

Step 3:

Incorporate Chillies and Aromas. Add the ají Amarillo and Ají Panca pastes, and the huacatay branch. Saute over low heat for 8-10 minutes, stirring constantly, until the dressing is well cooked and fragrant.

Step 4:

Deglaze and Build the Broth. Pour the vinegar and white wine over the hot dressing and scrape the bottom of the pot to lift all the flavor. Allow the alcohol to evaporate. Stir in the concentrated shrimp stock (“chupe sauce”) and vegetable stock. Bring to a boil and cook on low heat for 10 minutes. Taste and rectify salt and pepper.

Step 5:

Add the Ingredients. Raise the heat to medium. Add the peeled shrimp tails and whole shrimp tails (if using) to the boiling broth. Add the pre-cooked vegetables and tubers: carrots, corn, beans, cooked rice, potatoes and squash.

Step 6:

The Final Touch. Just before serving, when the shrimp are cooked (they turn pink in 2-3 minutes), add the fresh cheese cubes, a nut of butter and the fresh huacatay leaves. Pour in the evaporated milk in the form of a thread and stir gently. Don't let it boil hard after adding the milk.

Step 7:

The Egg (Optional). You can poach the eggs directly in the hot chupe (one per plate) or serve them fried separately.

Step 8:

Serve. Serve the chupe hot in deep plates, making sure that each serving has all the ingredients: shrimp, vegetables, cheese. Place the egg on top (if using), garnish with fresh huacatay and a drizzle of the concentrated broth.

• + The Essence is in the Heads: The undisputed secret of a good Shrimp Chupe is the broth made with the heads and the coral. Liquefying and straining them releases an intensity of flavor that is second to none. Don't skip this step!
• + Patience Dressing: Cooking the dressing well over low heat is essential to develop the flavors of the chili peppers and prevent them from remaining raw.
• + Don't Overcook Shrimp: Shrimps cook very quickly (2-3 minutes). Add them almost at the end so they are tender and juicy, not gummy.
• + Pre-cooked Ingredients: Having the vegetables, rice and potatoes already cooked makes the final assembly of the chupe much easier and ensures that each ingredient maintains its ideal texture.
• + Milk and Cheese at the End: Evaporated milk and fresh cheese are added just before serving, outside the boil, to provide creaminess without cutting or melting completely.
• + El Huacatay, Alma Arequipeña: This aromatic herb is essential in Arequipa cuisine. Its menthol and slightly bitter taste gives the chupe its distinctive touch. Use it fresh.