Shrimp Stew (Chupe de Camarones)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup vegetable oil 2 medium onions, finely chopped 2 cloves garlic, chopped
2 medium tomatoes, peeled and chopped 1 or 2 fresh hot red or green peppers, seeded and chopped 1/2 teaspoon oregano
salt, freshly ground pepper 3-1/2 quarts fish stock, or half clam juice, half water 2 medium potatoes, peeled and cut into 1-inch cubes
2 pounds jumbo shrimp 1/2 cup rice 3 large potatoes, peeled and halved
1-1/2 pounds peas, shelled, or use one (10-ounce) package frozen peas, thawed 2 ears corn, each cut into 3 slices 1 cup light cream
2 tablespoons finely chopped fresh green coriander (cilantro), or use parsley, preferably fat Italian



1 Heat the oil in a large saucepan and saute the onions and garlic until the onions are softened. Add the tomatoes, hot peppers, oregano, salt and pepper to taste, and cook for a few minutes, stirring to mix well. Add the fish stock and the diced potatoes. Peel the shrimp and add the shells to the saucepan. Set the shrimp aside. Bring to a boil, reduce the heat, and simmer gently, covered, for about 30 minutes. Strain through a sieve, pressing down on the solids to extract all the juices. Rinse out the saucepan and return the broth to it.
2 Add the rice, halved potatoes, and peas, cover, and simmer until the potatoes are tender, about 20 minutes. Add the corn and the shrimp and cook for 5 minutes longer. Break the eggs into the soup, one at a time, stirring, so that the eggs coagulate in strips. Pour in the cream and cook just long enough to heat through. Pour into a warmed soup tureen and sprinkle with the coriander or parsley. Ideally this is served in large, deep, old-fashioned rimmed soup plates. Serve in large bowls holding about 2 cups.

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