Chupe De Camarones Recipe
Ingredients
1 cup diced onion
2 garlic cloves, minced
2 ripe tomatoes, peeled and diced
1 to 2 teaspoons minced fresh chili pepper
1 tablespoon minced fresh oregano
1/4 cup olive oil
6 cups fish stock
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup raw white rice
3 medium potatoes, halved
1 cup raw fresh corn kernels
1-1/2 pounds medium shrimp, shelled and deveined
2 eggs, beaten with 1/4 cup freshly grated queso enchilado or imported Provolone
3/4 cup evaporated milk
Finely minced fresh parsley or coriander
Directions
Saute onion, garlic, tomatoes, chili pepper and oregano in oil 5 minutes, stirring to blend.
Add stock, salt and black pepper; bring to boil, add rice and potato halves, and cook, covered, 30 minutes, adding corn last 10 minutes.
Raise heat to boiling, add shrimp and cook 5 minutes.
Do not overcook.
Drizzle in egg and cheese mixture and boil 1 minute.
Add milk, reheat and adjust seasonings to taste.
Sprinkle with parsley and serve immediately.
Add stock, salt and black pepper; bring to boil, add rice and potato halves, and cook, covered, 30 minutes, adding corn last 10 minutes.
Raise heat to boiling, add shrimp and cook 5 minutes.
Do not overcook.
Drizzle in egg and cheese mixture and boil 1 minute.
Add milk, reheat and adjust seasonings to taste.
Sprinkle with parsley and serve immediately.
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