Text 14217, 94 rader
Skriven 2014-06-15 06:10:18 av Dave Drum (1:261/38)
Ärende: Chile 6563
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chupe de Camarones (Shrimp Soup w/Corn)
 Categories: Soups, Seafood, Vegetables, Chilies, Dairy
      Yield: 4 Servings

  1 1/2 lb Raw U-15 shrimp; shells on
    1/4 c  Olive oil
      1 c  Onions; coarse chopped
      1 lb Heads, bones and trimmings
           - of any firm white fish
    1/2 ts Garlic; fine chopped
      1 lg Tomato; peeled, seeded,
           - coarse chopped (see salsa
           Cruda)
           +=OR=+
    1/2 c  Canned Italian Plum tomatoes
           - drained
      1 ts Red or green chile; fine
           - stemmed, seeded, chopped
    1/2 ts Dried oregano
      2 ts Salt
    1/4 ts Fresh ground black pepper
      2 qt Water
      1 lb Potatoes; peeled, in 1" dice
      4 lg Potatoes; peeled; halved
           - lengthwise
    1/2 c  Raw long grain rice
      1 lb Fresh shelled green peas
           +=OR=+
      1 c  Frozen peas; thoroughly
           - defrosted
      2    Ears corn; shucked, cut
           - across in thirds
      3 lg Eggs
      1 c  Milk
      2 tb Fresh parsley; fine chopped

  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.

  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.

  Stir in the tomato, chilies, oregano, salt and pepper, and
  cook for about 3 minutes, stirring frequently. Add the
  water and diced potatoes, and mix thoroughly. Then cover
  the casserole, reduce the heat or low, and simmer for 30
  minutes, or until the potatoes are soft.

  Pour the entire contents of the casserole into a seive set
  in a large bowl, and force the ingredients through with
  the back of a large spoon. 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. 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.

  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. 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.

  NOTE: Because there is a good deal of broth in this soup,
  it is best served in soup bowls.

  PUBLISHED: Time/Life 'Foods of the World', Recipes: Latin
  American Cooking

  FROM: Earl Cravens

  Posted by: Dale Shipp | 31 May 2014

  Uncle Dirty Dave's Archives

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... Cookery is become an art, a noble science; cooks are gentlemen-Robt. Burton

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