Peruvian Creamy Dry-Style Chupe Rice with Shrimp, Corn, and Botija Olives

Name: Peruvian Creamy Dry-Style Chupe Rice with Shrimp, Corn, and Botija Olives
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 18 oz medium shrimp, peeled and deveined; 1 1/4 cups short-grain rice; 1 1/2 cups corn kernels; 1 1/4 cups red onion, finely diced; 1 tbsp garlic, minced; 3 tbsp ají amarillo paste; 1 tbsp ají panca paste; 3 3/4 cups seafood or shrimp stock; 1 cup evaporated milk; 5 oz Peruvian fresh cheese, small cubes; 1/3 cup botija olives, pitted and sliced; 1/2 cup loosely packed cilantro, chopped; 2 tbsp vegetable oil; 2 tbsp butter; 1/4 cup white wine; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp black pepper; 1 tsp salt; 2 large eggs; 1 tbsp lime juice

An original Peruvian-inspired dish that combines the creaminess of chupe with the concentrated flavor of a silky rice. It features sautéed shrimp, ají amarillo, sweet corn, evaporated milk, fresh cheese, and the briny touch of botija olives for a comforting yet elegant result.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g medium shrimp, peeled and deveined (reservar the cáscaras si vienen whole for more sabor)
240 g short-grain rice (lavado and escurrido)
220 g corn kernels (fresh or congelado)
180 g red onion, finely diced
18 g garlic, minced
45 g ají amarillo paste
15 g ají panca paste
900 ml seafood or shrimp stock (hot)
240 ml evaporated milk
140 g Peruvian fresh cheese, small cubes
50 g botija olives, pitted and sliced
20 g cilantro, chopped
30 ml vegetable oil
28 g butter
60 ml white wine (optional, pero aporta aroma)
1 g dried oregano
1 g ground cumin
1 g black pepper
6 g salt (ajustar to taste)
2 units eggs (for pochar or cocinar suave encima)
15 ml lime juice

Nutrition facts

per serving

615 kcal

Calories

31 g

Protein

51 g

Carbs

31 g

Fat

3 g

Fiber

48 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsShellfishSulfites

Instructions

1
1. Season the shrimp with 1/2 teaspoon salt, black pepper, and lime juice. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a wide pot or deep skillet over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. Sauté the red onion for 5 minutes until translucent. Add the garlic, ají amarillo paste, and ají panca paste; cook 2 more minutes, stirring so it does not stick.
3
3. Add the dried oregano and ground cumin. Pour in the white wine and let it reduce for 1 minute. Add the short-grain rice and stir for 2 minutes so it absorbs the flavor base.
4
4. Add the corn kernels and 700 ml (about 3 cups) of the hot seafood stock. Cook over medium-low heat, stirring occasionally, for 15 minutes. If the rice absorbs too much liquid, add the remaining stock little by little.
5
5. While the rice cooks, heat another skillet over medium-high heat. Add the remaining 1 tablespoon vegetable oil. Sauté the shrimp for 1 to 2 minutes per side, just until they turn opaque. Remove them so they do not overcook.
6
6. When the rice is nearly al dente and silky, add the evaporated milk and the remaining butter. Cook for 3 to 4 minutes, stirring gently, until creamy.
7
7. Add the cubed fresh cheese, half of the botija olives, and half of the chopped cilantro. Mix carefully and taste for salt. If you want to finish the eggs in the oven, preheat the oven to 200 °C / 400 °F.
8
8. Make 4 small wells on the surface of the rice and crack an egg into two of them and divide the other egg between the other two wells if you prefer shared portions, or cook the 2 eggs on top and divide later. Transfer the pot or an oven-safe dish to the oven at 200 °C / 400 °F for 5 to 7 minutes, until the whites are set and the yolks are still soft. Alternatively, cover the pot and cook them on the stovetop over low heat for 4 to 5 minutes.
9
9. Return the shrimp to the rice during the last 2 minutes just to warm through without toughening. Finish with the remaining botija olives and chopped cilantro.
10
10. Serve immediately, making sure each portion gets creamy rice, corn, fresh cheese, shrimp, and some cooked egg.

Chef tips

For a looser texture, use 50 to 80 ml less stock. For a deeper finish, briefly sauté the shrimp shells in a little oil and steep them in the stock before straining.

Substitutions

You can replace the shrimp with large prawns or chunks of firm fish. If botija olives are unavailable, use a robust black olive. Peruvian fresh cheese can be substituted with panela or mild feta, using slightly less salt.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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