Chupe De Camarones
|Onion||1 Cup (16 tbs), diced|
|Garlic||2 Clove (10 gm), minced|
|Ripe tomatoes||2 , peeled and sliced|
|Chili pepper||2 Teaspoon, minced|
|Oregano||1 Tablespoon, minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Fish stock||6 Cup (96 tbs)|
|Black pepper||1⁄2 Teaspoon|
|White rice||1⁄2 Cup (8 tbs)|
|Potatoes||3 Medium, halved|
|Corn kernels||1 Cup (16 tbs)|
|Medium shrimp||1 1⁄2 Pound, shelled and deveined|
|Eggs||2 , beaten|
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Finely minced parsley/Coriander||1 Teaspoon|
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.