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Shrimp Soup With Corn
(Chupe De Camarones)
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Before using hot chilies, please read "How to Handle Hot Chilies" article.
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| What You Need: |
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1½ pounds raw jumbo shrimp in their shells (about 11 to 15per pound)
¼ cup olive oil
1 cup coarsely chopped onions
1 pound heads, bones and trimmings of any firm white fish
½ teaspoon finely chopped garlic
1 large tomato, peeled, seeded and coarsely chopped (see salsa cruda), or substitute ½ cup drained, canned Italian plum tomatoes
1 teaspoon finely chopped fresh hot red or green chili, stemmed, deribbed and seeded
½ teaspoon dried oregano
2 teaspoons salt
¼ teaspoons freshly ground black pepper
2 quarts water
2 large potatoes (about 1 pound), peeled and cut into 1-inch cubes
4 potatoes, peeled and cut in half lengthwise
½ cup raw long-grain rice
1 pound freshly shelled green peas, or substitute 1 cup thoroughly defrosted frozen peas
2 ears of corn, shucked and cut crosswise into thirds
3 eggs
1 cup milk
2 tablespoons finely chopped fresh parsley
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| How To Cook: |
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1. 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.
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2. 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.
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3. Stir in the tomato, chili, oregano, salt and pepper, and cook for about 3 minutes, stirring frequently. Add the water and diced potatoes, and mix thoroughly.
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4. Then cover the casserole, reduce the heat to low, and simmer for 30 minutes, or until the potatoes are soft. Pour the entire contents of the casserole into a sieve set in a large bowl, and force the ingredients through with the back of a large spoon.
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5. 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.
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6. 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.
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7. 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.
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8. 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.
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