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Chupe De Camarones

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Ingredients
  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)
  Salt 1 Teaspoon
  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
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.

Recipe Summary

Cuisine: 
South American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Shrimp

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2760 Calories from Fat 931

% Daily Value*

Total Fat 105 g161.4%

Saturated Fat 25.3 g126.3%

Trans Fat 0 g

Cholesterol 1526.8 mg508.9%

Sodium 5535.1 mg230.6%

Total Carbohydrates 238 g79.3%

Dietary Fiber 27.3 g109.2%

Sugars 38.6 g

Protein 219 g438.1%

Vitamin A 117.8% Vitamin C 343.4%

Calcium 136% Iron 186.1%

*Based on a 2000 Calorie diet

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Chupe De Camarones Recipe