Sopa de Camarones

Name: Sopa de Camarones
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 lbs large shrimp, peeled and deveined; 8 cups fish or seafood stock; 1 medium onion, diced; 6 cloves garlic, minced; 1/2 pepper red bell pepper, diced; 1 medium tomato, diced; 1/2 lb waxy potato, diced; 1/2 cup corn kernels; 1/4 cup fresh cilantro, chopped; 2 tbsp fresh parsley, chopped; 1/2 cup white wine (dry); 1 lime lime; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 1 tbsp aji amarillo paste (optional)

A vibrant Peruvian shrimp soup with a rich seafood broth infused with tomatoes, peppers, and fresh herbs. Loaded with tender shrimp and vegetables, this coastal comfort soup is warming and satisfying.

55 minEasyServes 4280 cal/serving

PeruvianSoupStovetopPescatarianStandard

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Ingredients

2 lbs large shrimp, peeled and deveined
8 cups fish or seafood stock
1 medium onion, diced
6 cloves garlic, minced
1/2 pepper red bell pepper, diced
1 medium tomato, diced
1/2 lb waxy potato, diced
1/2 cup corn kernels
1/4 cup fresh cilantro, chopped
2 tbsp fresh parsley, chopped
1/2 cup white wine (dry)
1 lime lime
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 tbsp aji amarillo paste (optional)

Instructions

1

Heat 3 tbsp olive oil in a large pot over medium heat. Sauté 1 medium diced onion and 6 cloves minced garlic until softened, about 3 minutes.
2

Add 1/2 pepper diced red bell pepper and 1 medium diced tomato, cooking for 2 minutes until fragrant.
3

Pour in 8 cups fish or seafood stock and bring to a simmer. Add 1/2 lb diced waxy potato and cook for 10 minutes until starting to soften.
4

Stir in 1/2 cup white wine (dry) and 1 tbsp aji amarillo paste (optional) (if using), simmering for 2 minutes.
5

Add 2 lbs peeled and deveined large shrimp and 1/2 cup corn kernels, cooking for 3 to 4 minutes until large shrimp turns pink and is cooked through.
6

Season with 1 tsp salt and 1/2 tsp black pepper to taste.
7

Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 tbsp chopped fresh parsley.
8

Squeeze 1 lime lime juice into the soup and serve hot.

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Questions

How do I know when Sopa de Camarones is done?

Go by the cues in the method rather than the clock. Step 3: cook until starting to soften. Step 5: cook until large shrimp turns pink and is cooked through.

Is there a substitute for aji amarillo in Sopa de Camarones?

The entry for Sopa de Camarones calls for 1 tbsp aji amarillo paste (optional). In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Can I use frozen shrimp instead of shrimp in Sopa de Camarones?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Sopa de Camarones uses 2 lbs large shrimp, peeled and deveined.

Does Sopa de Camarones contain shellfish?

Yes: 2 lbs large shrimp, peeled and deveined. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Sopa de Camarones?

Yes. Refrigerate Sopa de Camarones for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

Papa Dorada side
Ensalada Rusa Peruvian Potato Beet Salad salad
Boiled Yam side

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