 |
|
Chupe De Camarones (Peruvian Shrimp Chowder)
Yield: 6 servings
3 T salad oil
2 cl garlic; peeled, minced
1 lg onion; peeled, chopped
2 lg tomatoes; cut into eighths
2 sm raw potato cubes
1/2 ts ground chili pepper
1 1/2 ts seasoned salt
2 ts salt
1/4 ts crushed red pepper
few drops Tabasco
water
1 1/4 c milk
3 md flounder fillets
1/4 c cream cheese (2 oz)
1/2 lb raw shrimp; shelled and cleaned
12 oz can whole-kernel corn
few sprigs fresh mint
About 45 minutes before serving, in dutch oven heat salad oil; in
it saute garlic and onion until golden (about 10 minutes). Add
tomatoes, potatoes, chili pepper, seasoned salt, 1-1/2 tsp. salt,
red pepper, Tabasco, 3 cups water, 1 cup milk; stir occasionally,
while bringing to a boil, then simmer, covered, 20 minutes.
Meanwhile, in 1-1/2 cups water and 1/2 teasp. salt in skillet,
simmer flounder fillets 6 minutes, or until fork-tender but still
moist. Also, beat cream cheese with 1/4 cup milk until very smooth.
Now stir cream-cheese mixture, then shrimp and corn, into soup;
cook over medium heat 5 minutes. Next, drain flounder fillets,
divide each in half crosswise, then place a half in each of 6 soup
plates. Spoon hot soup over fillets, garnish with mint sprigs and
serve at once.
|
|
Shrimp Chowder 01