Chupe De Camarones Recipe
Ingredients
| Onion | 1 Cup (16 tbs), diced | |
| Garlic | 2 Clove (5gm), minced | |
| 2 ripe tomatoes, peeled and diced | ||
| Chili pepper | 2 Teaspoon, minced | |
| Oregano | 1 Tablespoon, minced | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Fish stock | 6 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| 1/2 cup raw white rice | ||
| Potatoes | 3 Medium, 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 | ||
| Evaporated milk | 3/4 Cup (16 tbs) | |
| 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.
Chef
