Chilean Vega Mud Shrimp Chowder — Homemade Caldillo de Camarón de Vega Recipe

Versión en Español

Vega shrimp, also called Chilean mud shrimp (Parastacus pugnax), is a crustacean native to the semi-marshy lowlands known as “vegas”, mainly found in the central valley of the Ñuble region.

Nutritional Information

Each serving of vega shrimp chowder contains approximately 180 kcal, 10 g of carbohydrates, 8 g of fat, 15 g of protein, 2 g of fiber, 3 g of sugars, and 400 mg of sodium.

(*) Values may vary depending on ingredients and portion sizes.

How to Make Vega Shrimp Chowder?

A delicious vega shrimp chowder made right after harvesting, since the shrimp must be dug out by hand from the mud burrows they build, tunnels that can run up to two meters long.

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6 people

Ingredients

• 24 vega shrimp (or substitute freshwater crayfish)
• 2 eggs
• 2 garlic cloves
• 1 carrot
• 1 bunch cilantro
• Sunflower oil
• Merken (smoked Chilean chili flakes)
• Sea salt

Instructions

1. Wash the fresh vega shrimp thoroughly while still alive, drain, and set aside. In a large pot, add a little oil, heat over low heat, and add the chopped cilantro, grated carrot, and crushed garlic, sautéing for a couple of minutes.

2. Add 2 liters of water to the pot and bring to a boil over high heat, add sea salt to taste and a pinch of merken, stirring with a wooden spoon to combine everything. Submerge the shrimp in the boiling pot and cook for 15 to 20 minutes, until they change color.

3. Add a little more cilantro and stir in the two previously beaten eggs. Cook for a couple more minutes, remove from the heat, and adjust seasoning if needed. Serve the vega shrimp chowder piping hot in a large, deep bowl, dusted with chopped cilantro.

Expert Tips

Deepen the Broth with Shells

For a deeper broth, after sautéing the garlic, carrot, and cilantro, you can add the heads and shells (if using sea shrimp) or the vega shrimp themselves, lightly crushing them before adding the water.

Brighten the Bowl with Pica Lime

A less common but very tasty tradition is adding a splash of Pica lime juice right into the served bowl. The acidity brings out the shrimp’s umami flavor.

Vega Shrimp vs. Sea Shrimp

Vega shrimp is a freshwater crustacean endemic to Chile, smaller and with a milder, earthier flavor than sea shrimp, ideal for local chowders and soups.

Frequently Asked Questions (FAQs)

1. How are vega shrimp cleaned?

They are washed with plenty of water to remove any mud. There is no need to peel or devein them, since they are cooked whole and the shell actually boosts the flavor.

2. What is the best season to harvest them?

Harvesting is done in winter or early spring, when the mud is damp and the shrimp are more active and accessible.

Did You Know?

Mud shrimp or vega shrimp, a crustacean endemic to Chile that grows between the Aconcagua river and the Carahue commune, has records dating back to 1835 showing that Mapuche communities have harvested this crustacean for food, especially in winter.

Recommended

• Chilean Cold Mariscal Frío
• Chilean Corvina with Sea Urchin Sauce
• Chilean Piure Sea Squirt Rice
• Chilean Crab Claws with Mayonnaise