Chupe de camarones is a rich soup made in Arequipa with freshwater shrimp. Its base is a broth extracted from the shrimp shells, enriched with rice, potatoes, corn, and peas, then finished with milk and fresh cheese. An egg is cracked into each bowl and poached in the hot soup. Discarding the shells means throwing away half the flavor.
Remove the heads and shells from the shrimp and set the meat aside. Use the tip of a knife to remove the dark vein along the back. Do not discard the heads or shells; they form the base of the soup.
Heat the olive oil in a pot. Sauté the shells and heads for 3 minutes, until they turn orange, crushing the heads with the back of a spoon. Add 2 liters of water, boil for 25 minutes, then strain through a fine-mesh strainer. You should have about 1.6 liters of fragrant orange broth.
In the same pot, soften the finely chopped onion for 4 minutes. Add the garlic, grated tomato, aji panca paste, and cumin. Sauté for 5 minutes, until the mixture thickens.
Add the strained shrimp-shell broth, rice, diced potato, and corn rounds. Cook for 18 minutes, until the potato is tender. Season with salt and black pepper.
Add the peas and cook for 3 minutes. Stir in the milk and diced cheese, then heat for 4 minutes just below a boil; the soup should turn pale and thicken slightly.
Add the shrimp meat to the soup and cook for 2 minutes, until pink and curled. Crack the eggs one at a time into different spots in the pot. Cover and poach for 3 minutes, until the whites are fully set.
Sprinkle with chopped mint and basil. Ladle the soup into bowls, making sure each serving gets one egg, one corn round, and plenty of shrimp.
After adding the milk, do not let the soup boil; boiling can make the milk curdle and the shrimp tough. Crack in the eggs shortly before serving; if they sit in the hot soup, the yolks will set.
Karides kabuklarını atmayıp suyunu çekmek çorbanın belkemiği. Kabuk suyu yerine sade su kullandığım denemede çorba yalnız sütlü bir sebze çorbası gibi kaldı, denizden eser yoktu.
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