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What You Need:
(To Serve: 4 to 6)
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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 1½ 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
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Translate this recipe:
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| How To Cook: |
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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 ½-inch pieces and set them aside.
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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.
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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.
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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.
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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.
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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.
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