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The ingredients needed to prepare Shrimp soup/ Chupa de camarones:
- You need soup—————————
- Use 5 1/2 lb large shrimp deveined
- Take 2 tbsp ketchup
- Use 2 large onions chopped
- Use 5 large tomatoes skinned and seeded chopped
- You need 3/4 cup oil
- Get 6 tbsp red aji chili paste
- Get 2 1/4 lb fava beans
- Prepare 2 1/4 lb peas
- Use 14 small yellow potatoes
- Provide 3 ears corn cut into 2 inch slices
- Prepare 1 1/2 cup rice
- Prepare 1 cup evaporated milk
- Get 3/4 cup fresh farmers cheese cut into cubes
- Prepare 12 eggs
- Use 2 tsp crushed garlic
- Provide 1/2 tsp ground cumin
- Prepare 1 tbsp oregano
- Use 1 salt and pepper to taste
- You need 6 1/2 quart water
- Take red chili sauce——————
- Prepare 1/2 cup farmers cheese cubed
- Get 4 red hot peppers
- Prepare 1/2 cup oil
- Take 1 medium onion coarsely chopped
- Provide 1 salt to taste
Instructions to make Shrimp soup/ Chupa de camarones:
- Peel and de-vein shrimp reserve heads and shells save 12 whole shrimp for decoration.
- Put 6 1/2 quarts of water in a pot add heads and shells to water, and salt boil for 45 minutes then strain.
- In a sauce pan sauteed onions garlic and tomatoes, add ketchup, red hot chili paste, cumin, salt, pepper, and shrimp bodies.
- After 45 minutes before serving add to boiling stock rice, fava beans, peas, and corn.
- In a medium sized pot add 2 quarts of soup/broth. Then poach the eggs in this liquid, you can poach more than one at a time depending on the size of pot.
- In a double boiler cook peeled potatoes or steam till done.
- Add milk, cheese, whole shrimp, and oregano after rice is done
- In individual bowls serve potatoes pour soup over top place a whole shrimp and poached egg on top of each serves 12
- For the sauce boil the red hot chili's in water desired devein peppers blend with rest ingredients serve in it's own little dish on side with the cheese added at the last.
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