As I stirred the pot, the delightful aroma of sautéing onions filled the kitchen, instantly transporting me to a bustling market in Peru. This Authentic Peruvian Shrimp Soup, or Chupe de Camarones, embodies comfort in a bowl with its creamy texture and rich flavors, thanks to a wonderful blend of feta cheese and tender angel hair pasta. With every spoonful, you’ll savor the depth of homemade shrimp stock, making it a quick and satisfying dish that’s perfect for busy weeknights or impressing guests at your next gathering. Plus, I love that there’s a gluten-free option—simply swap in potatoes for a hearty alternative. Ready to discover the secrets to this soul-warming recipe? Let’s dive in!
Why is Peruvian Shrimp Soup so beloved?
Comforting Flavors: Each bowl combines fresh shrimp, creamy feta, and tender angel hair pasta, creating an experience that wraps you in warmth.
Quick and Easy: Perfect for busy weeknights, this recipe comes together in just under an hour without sacrificing quality.
Versatile Ingredients: Feel free to adapt the recipe—swap shrimp with seasonal veggies or use potatoes for a gluten-free alternative that doesn’t skimp on flavor.
Cultural Richness: This soup isn’t just a meal; it’s a slice of Peruvian heritage, connecting family and friends through shared traditions.
Crowd-Pleaser: Serve this delightful dish at gatherings, and watch everyone come back for seconds—it’s sure to impress! For more hearty recipes, check out my Shrimp Scampi Pasta or Tuscan Ravioli Soup.
Peruvian Shrimp Soup Ingredients
• Preparing this Peruvian Shrimp Soup is a breeze when you have the right ingredients on hand!
For the Soup Base
- Shrimp – Large, deveined shrimp (31-35 per pound) provide the heartiness to this comforting dish.
- Neutral Oil – It’s great for sautéing onions, giving the soup its foundation of flavor.
- Sweet Onion – Finely diced, it adds a touch of sweetness that balances the broth beautifully.
- Tomato Paste – Enhances the soup’s richness; make sure to cook it until it darkens slightly for maximum flavor.
- Dried Oregano – This aromatic herb adds a savory depth that elevates the dish.
- Kosher Salt – Essential for seasoning; taste and adjust as needed.
- Pepper – Freshly ground is best for an enhanced flavor profile.
- Water – Acts as the soup base, crucial for creating that delicious broth.
For the Noodles and Creaminess
- Angel Hair Pasta – The only recommended pasta for this soup—quick-cooking and perfectly tender.
- Evaporated Milk – This adds a creamy texture to your Peruvian shrimp soup, making it luxurious and rich.
For the Finishing Touch
- Feta Cheese – Crumbled and chunked, it contributes a tangy flavor that makes this soup unforgettable.
Step‑by‑Step Instructions for PERUVIAN SHRIMP SOUP
Step 1: Prepare the Shrimp Stock
Begin by placing the shrimp shells into a cheesecloth pouch, securing it tightly to infuse the broth with flavor. In a large stockpot, heat a couple of tablespoons of neutral oil over medium-high heat. Once hot, sauté the finely diced sweet onion for about 10 minutes, stirring occasionally, until it becomes soft and translucent.
Step 2: Build the Base Flavor
Add tomato paste, dried oregano, kosher salt, and freshly ground pepper to the pot. Cook this mixture for about 3 to 4 minutes, stirring frequently, until the tomato paste darkens slightly and releases its aromatic flavors, creating a fragrant base for your PERUVIAN SHRIMP SOUP.
Step 3: Create the Broth
Next, slowly pour in approximately 6 cups of water while carefully adding the shrimp shell pouch. Increase the heat to bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow the broth to simmer for about 30 minutes, stirring occasionally, so the flavors deepen beautifully.
Step 4: Extract Flavor from the Shells
After 30 minutes, remove the shrimp shell pouch from the pot, squeezing it gently to release any trapped juices back into the broth. Discard the shells, then prepare for the next delicious stages of your PERUVIAN SHRIMP SOUP.
Step 5: Cook the Pasta
Add crushed angel hair pasta directly into the simmering stock. Cook for about 3 minutes, stirring occasionally, until the pasta is al dente and perfectly tender. The pasta will absorb some of the broth, thickening the soup while contributing its wonderful texture.
Step 6: Incorporate Creaminess
Stir in one can (about 12 ounces) of evaporated milk, combining it well with the broth. Once incorporated, gently add the deveined shrimp into the pot. Cook for an additional 2 to 3 minutes, or until the shrimp turn pink and opaque, signaling they are thoroughly cooked.
Step 7: Add the Finishing Touch
Finally, sprinkle crumbled and chunked feta cheese into the soup and stir gently to combine. Allow the cheese to melt slightly into the hot broth, adding a tangy richness to your finished PERUVIAN SHRIMP SOUP. Serve warm, and you’re ready to enjoy a vibrant taste of Peru!
PERUVIAN SHRIMP SOUP Variations
Feel free to mix things up and tailor this delicious soup to your taste—there’s magic in customization!
- Dairy-Free: Substitute feta with a dairy-free cheese option such as cashew cheese or nutritional yeast for a nutty finish.
- Vegetarian: Replace shrimp with an assortment of vegetables like zucchini and bell peppers for a hearty yet meat-free meal.
- Potato Twist: Add cubed russet or Yukon gold potatoes that cook until tender for extra heartiness. This also makes a scrumptious gluten-free option!
- Corn Delight: Toss in frozen corn just before adding the shrimp for bursts of sweetness and a touch of crunch.
- Spicy Kick: Stir in a pinch of red pepper flakes or a dash of hot sauce for those who enjoy a little heat in their soup.
- Different Pasta: Try swapping angel hair with small shells or ditalini; just adjust the cooking time to keep them perfectly al dente.
- Herb Boost: Experiment with fresh herbs like cilantro or parsley to finish for a vibrant, fresh flavor. It brightens up your bowl and adds color!
- Rich Stock: Use homemade seafood stock instead of water to intensify the seafood flavor, creating an exquisite broth that will have everyone raving.
Feel inspired? After enjoying this lovely Peruvian Shrimp Soup, why not warm up with some classic Inflammatory Chicken Soup or a refreshing Cabbage Tofu Soup? Happy cooking!
What to Serve with Authentic Peruvian Shrimp Soup?
Indulge in a complete culinary experience that balances flavors and textures beautifully alongside your warm bowl of soup.
-
Crusty Bread: The perfect vessel for scooping up every delicious spoonful, a warm baguette or sourdough enhances the meal with satisfying crunch.
-
Mixed Greens Salad: Bright, crisp greens with a zesty vinaigrette provide a refreshing contrast to the creamy shrimp soup, adding a burst of freshness.
-
Avocado Slices: Creamy avocado pairs harmoniously with the soup’s rich textures, offering a delightful creaminess that enhances every bite.
-
Cilantro Rice: Lightly flavored rice sprinkled with fresh cilantro absorbs the broth beautifully, allowing the flavors to meld and marry, creating a wholesome experience.
-
Corn on the Cob: Sweet, juicy corn complements the soup’s savory flavors, lending a pop of sweetness and additional texture to every bite.
-
Chilean Sauvignon Blanc: This crisp white wine elevates the dish, balancing the richness of the shrimp soup while enhancing the shrimp’s fresh flavor.
-
Lemon Sorbet: A bright and refreshing dessert option that cleanses the palate after the hearty soup, leaving a lingering citrus note that revitalizes the senses.
How to Store and Freeze Peruvian Shrimp Soup
Fridge: Store your Peruvian Shrimp Soup in an airtight container for up to 3 days. As it cools, the soup may thicken, but it will loosen again when reheated.
Freezer: You can freeze the soup for up to 3 months. Portion it into freezer-safe containers, leaving some space for expansion, and thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy leftovers, reheat the soup gently on the stove over low heat. Add a splash of water or stock to restore the creamy consistency if needed.
Preventing Spillage: If storing in the fridge or freezer, ensure containers are sealed tightly to prevent any spillage or freezer burn while maintaining freshness.
Make Ahead Options
These Peruvian Shrimp Soup preparations are perfect for busy home cooks looking to save time during the week! You can prepare the shrimp stock and sauté the onions up to 3 days in advance, allowing the flavors to meld beautifully. Store the stock in an airtight container in the refrigerator, and when you’re ready to serve, simply reheat the stock and add in the crushed angel hair pasta and shrimp. For best results, cook the pasta fresh just before serving to prevent it from becoming mushy. You can also chop any additional veggies or potatoes ahead of time to streamline your cooking process, making this vibrant soup just as delicious with minimal effort on meal day!
Expert Tips for Peruvian Shrimp Soup
- Fresh Shrimp Rule: Always use fresh, raw shrimp with shells for a richer flavor in your broth. Don’t overlook saving those shells—they’re gold for your stock!
- Pasta Integrity: Stick to angel hair pasta; its quick cooking time blends perfectly into the soup. Crushing the pasta ensures it fits nicely in every bowl.
- Gluten-Free Switch: For a gluten-free version of the PERUVIAN SHRIMP SOUP, replace the pasta with diced russet or Yukon gold potatoes. Cook them until tender before adding shrimp.
- Avoid Burnt Tomato Paste: Cook the tomato paste just until it darkens slightly; burnt paste can give an acrid taste. Keep an eye on it while stirring!
- Custom Cheese Options: Feel free to switch feta with queso fresco or cotija for a unique flavor. Each brings its own character to this comforting dish!
- Leftover Creaminess: This soup thickens when chilled. When reheating, add a splash of water or stock for that perfect creamy consistency!
Peruvian Shrimp Soup Recipe FAQs
What type of shrimp is best for this soup?
Absolutely, using large, raw, deveined shrimp (31-35 per pound) is ideal for this Peruvian Shrimp Soup. Fresh shrimp with shells on are preferred, as the shells enhance the flavor of the broth. If you can’t find large shrimp, medium shrimp will work, but the cooking time may need to be adjusted slightly.
How should I store leftovers of the soup?
You can store your Peruvian Shrimp Soup in an airtight container in the refrigerator for up to 3 days. It’s normal for the soup to thicken as it cools, but don’t worry; it will loosen back up when reheated. Just add a splash of water or stock while warming it on the stove.
Can I freeze this soup?
Yes! You can freeze the Peruvian Shrimp Soup for up to 3 months. Portion it into freezer-safe containers, leaving some space at the top for expansion. When ready to eat, thaw the soup overnight in the fridge and gently reheat it on the stove, adding a splash of water or stock if necessary to restore its creamy consistency.
What if my soup turns out too thick?
Not to worry! If your Peruvian Shrimp Soup ends up thicker than you’d like, simply add a little more water or shrimp stock while reheating. Stir well and allow it to warm through on low heat until it reaches your desired consistency. Just remember to taste and adjust seasoning if needed!
Is there a gluten-free option for this recipe?
Very! To make a gluten-free version of the Peruvian Shrimp Soup, substitute the angel hair pasta with diced russet or Yukon gold potatoes. Simply cook the potatoes in the broth until tender before adding the shrimp and feta cheese.
Can I use other cheeses instead of feta?
Absolutely! While feta cheese is a key flavor in this Peruvian Shrimp Soup, you can experiment with other cheeses like queso fresco, queso blanco, or cotija if you want to change up the flavor profile. Each will give the soup its own unique twist, so feel free to explore!
Heavenly Peruvian Shrimp Soup You'll Want Every Day!
Ingredients
Equipment
Method
- Prepare the shrimp stock by placing shrimp shells into a cheesecloth pouch. In a large stockpot, heat oil and sauté sweet onion for about 10 minutes until soft.
- Add tomato paste, oregano, salt, and pepper to the pot. Cook for about 3-4 minutes until the tomato paste darkens slightly.
- Slowly pour in water and add the shrimp shell pouch. Bring to a boil, then reduce to simmer for about 30 minutes.
- Remove the shrimp shell pouch, squeezing gently to release juices back into the broth. Discard shells.
- Add crushed angel hair pasta and cook for about 3 minutes until al dente.
- Stir in evaporated milk and add shrimp. Cook for 2-3 minutes until shrimp turn pink and opaque.
- Add feta cheese and stir to combine, allowing it to melt slightly into the broth.
Leave a Reply