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Cannabis Chupe (Shrimp Soup)

This version of chupe de camarones is made with easy ingredients found in any grocery store!
Prep Time15 mins
Cook Time45 mins
Course: Soup
Cuisine: Peruvian
Keyword: Seafood, Shrimp, Soup
Servings: 6


  • Stove top


  • ¼-½ cup cannabis infused olive oil
  • 1 medium yellow onion diced
  • 1 cup celery diced (about 5 stalks)
  • 2 cups tomato puree
  • 6 cups water
  • 1/2 pound russet potatoes peeled and diced into ½ inch cubes
  • 1 pound frozen shrimp peeled and deveined
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried parsley
  • salt and pepper to taste


  • Heat the cannabis olive oil in a large soup pot over medium-high heat. Add the onion and celery and sauté, stirring often, 5-10 minutes, until softened.
  • Add Italian seasoning, parsley, salt and pepper.
  • Add the tomato puree and water and bring to a boil.
  • Stir in the potatoes and simmer for 20-30 minutes, stirring occasionally, until potatoes are fork tender.
  • Add the shrimp and cook until pink and opaque, about 3 minutes.
  • Serve topped with a scoop of cottage cheese!



Other great toppings include sour cream, Greek yogurt, and avocado slices!