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Peruvian Shrimp Chupe with Quinoa

Toque Peruano: Chupe de Camarones con Quinoa

This recipe feeds 4 people. Freeze leftovers or share with your family!


  • 2 pounds of fresh or frozen shrimp
  • 1/3 cup extra virgin olive oil
  • 1 chopped red onion
  • 3 smashed garlic cloves  
  • 2 tablespoons of tomato sauce  
  • 1 pinch of orégano
  • 4 cups of water
  • 4 cups of fish broth  
  • 1/4 cup of quinoa  
  • 2 corn cobs (could be fresh or frozen)
  • ½ cup of peas
  • 1/3 cup of fresh cheese
  • 4 eggs
  • 1 can of evaporated low fat milk  
  • 1 chopped garlic
  • 1 turmeric capsule
  • salt and pepper to taste


In a pan with oil, stir fry the onion, garlic, oregano and tomato sauce for a few minutes. When it starts to soften add in the fish stock and bring to a boil. Add the corn, grain, peas, and quinoa and cook for a few minutes. Finally add the shrimp and cheese and let simmer for 5-10 minutes. Finally add the eggs and milk. Serve hot!
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