LOCATION: Recipes >> Soups >> Shrimp Chowder 06
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Shrimp Chowder 06
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CHUPE DE CAMARONES
(Peru)
2 kg. shrimps
3 tablespoons oil
1 large chopped onion
2 chopped garlic cloves
1/2 kg. peeled tomatoes, seedless (mashed)
3 tablespoons ground "panca" hot pepper (replace it with hot paprika)
1 1/2 lt. snails or white fish broth
1 cup white wine
1/2 shrimp extract
1/2 kg peas
1/4 kg. fresh broad beans
6 starchy potatoes
2 corn kernels
3/4 can milk (or milk cream)
150 gr. good fresh fish
Fresh herbs (marigold, mint)
6 poached eggs
Peel shrimps, keep only the tails. In the head lies the shrimps
gill that gives a very good taste to our recipe. Scoop the head
out and saute the rest in butter. Boil it with water and white
wine. Then, blend and strain it to get at least 2 cups of shrimps
extract. This extract is mixed with gill, dissolving it completely.
Strain again and set aside.
Make a dressing with oil, onion garlic, tomatoes and hot pepper.
Fry a bit before adding broth and shrimps extract. Leave it boil
and keep on adding vegetables (peas, potatoes, corn and broad
beans). Leave it to cook.
Two minutes before serving, add the shrimps tails, milk and herbs.
Serve it immediately. Garnish it with sliced hot pepper, feta cheese
and poached eggs.
Serves 4.
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