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  Added: Oct 19, 2006  •  Visited (573)  •  Print version Print this recipe (88)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Shrimp Soup With Corn
(Chupe De Camarones)
Before using hot chilies, please read "How to Handle Hot Chilies" article.
What You Need:
  • 1½ pounds raw jumbo shrimp in their shells (about 11 to 15per pound)
  • ¼ cup olive oil
  • 1 cup coarsely chopped onions
  • 1 pound heads, bones and trimmings of any firm white fish
  • ½ teaspoon finely chopped garlic
  • 1 large tomato, peeled, seeded and coarsely chopped (see salsa cruda), or substitute ½ cup drained, canned Italian plum tomatoes
  • 1 teaspoon finely chopped fresh hot red or green chili, stemmed, deribbed and seeded
  • ½ teaspoon dried oregano
  • 2 teaspoons salt
  • ¼ teaspoons freshly ground black pepper
  • 2 quarts water
  • 2 large potatoes (about 1 pound), peeled and cut into 1-inch cubes
  • 4 potatoes, peeled and cut in half lengthwise
  • ½ cup raw long-grain rice
  • 1 pound freshly shelled green peas, or substitute 1 cup thoroughly defrosted frozen peas
  • 2 ears of corn, shucked and cut crosswise into thirds
  • 3 eggs
  • 1 cup milk
  • 2 tablespoons finely chopped fresh parsley

  • How To Cook:
    1. Shell the shrimp and devein them by making a shallow incision down the back with a small, sharp knife, then lifting out the black or white intestinal vein with the tip of the knife. Set the shells aside.

    2. In a 5-quart, flameproof casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, shrimp shells, fish trimmings and garlic, lower the heat to moderate, and cook, stirring constantly, for 6 minutes, or until the onions are transparent but not brown and the shells are pink.

    3. Stir in the tomato, chili, oregano, salt and pepper, and cook for about 3 minutes, stirring frequently. Add the water and diced potatoes, and mix thoroughly.

    4. Then cover the casserole, reduce the heat to low, and simmer for 30 minutes, or until the potatoes are soft. Pour the entire contents of the casserole into a sieve set in a large bowl, and force the ingredients through with the back of a large spoon.

    5. Discard the shells and any pulp remaining in the sieve. Return the pureed mixture to the casserole, bring it to a boil, and add the potato halves and the rice.

    6. Cover, reduce the heat to low, and simmer for 25 minutes, or until the potato halves are almost tender, then add the peas and corn, and simmer, covered, for 5 minutes longer.

    7. Drop in the shrimp and cook for 5 minutes, or until they are firm to the touch and pink. Meanwhile, beat the eggs in a small bowl until they are well blended, then slowly pour them into the stew, stirring constantly, until they coagulate into shreds.

    8. Pour in the milk and simmer only long enough to heat it through. Taste for seasoning. Sprinkle the stew with parsley and serve at once.

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


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