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  Added: Jul 20, 2006  •  Visited (507)  •  Print version Print this recipe (64)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Shrimp, Corn And Potato Soup
(Sopa De Camarones)
What You Need:
  • 1 pound raw medium-sized shrimp
  • 2 tablespoons butter
  • 1 cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • 3 large firm ripe tomatoes, peeled, seeded and coarsely chopped (see Sopa de Gandules), or substitute 1˝ cups chopped drained canned tomatoes
  • 1 cup fish stock or water
  • 2 whole cloves
  • 1 small bay leaf
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 6 new potatoes, peeled, or 6 boiling potatoes, peeled and cut into ovals about 2 inches long and 1 inch thick
  • 2 cups milk
  • 1 cup heavy cream
  • 2 ears of corn, shucked and cut crosswise into thirds

  • How To Cook:
    1. Shell the shrimp. Devein them by making a shallow incision down the backs with a small, sharp knife and removing the black or white intestinal veins with the point of the knife. Cut the shrimp crosswise into ˝-inch pieces and set them aside.

    2. In a heavy 2- to 3-quart saucepan, melt the butter over moderate heat. When the foam begins to subside, add the onions and garlic and, stirring frequently, cook for 5 minutes, until they are soft and transparent but not brown.

    3. Stir in the tomatoes, fish stock or water, cloves, bay leaf, salt and a few grindings of pepper. Bring to a boil over high heat, reduce the heat to low, cover and simmer for 15 minutes.

    4. Pour the entire contents of the saucepan into a large sieve or food mill set over a heavy 4- to 5-quart casserole, and puree the mixture, pressing down hard on the vegetables before discarding them.

    5. Return the puree to the sauce-pan, add the potatoes, and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer for about 30 minutes, or until the potatoes are tender but not falling apart.

    6. Stir in the milk and cream, add the corn, cover again and simmer for 5 minutes longer. Then drop in the shrimp and cook covered for 4 or 5 minutes, until they are firm and pink. Taste for seasoning and serve the soup at once.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Americas » Cuba
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Grains & Cereals » Corn
    Main Ingredient » Vegetables » Potatoes
    Dish » Soup


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