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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

CHUPE DE CAMARONES Recipe

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This recipe for CHUPE DE CAMARONES is from 16:8, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 TBSP OLIVE OIL
1 ONION
2 TOMATOES, DICED
1 GARLIC CLOVE, DICED
8 CUPS WATER, BOILED
1 EAR OF CORN, CUT INTO SMALL COBS
2 LBS POTATOES
2 TBSP GREEN PEAS
2 TBSP RICE, WHITE
PINCH OF DRIED OREGANO
1 LB SHRIMP, MEDIUM, FROZEN AND DEVEINED, THAWED
6 EGGS
1 CUP EVAPORATED MILK
2 TBSP PARSLEY, CHOPPED
SALT TO TASTE
PEPPER TO TASTE
Directions:
Directions:
SERVE: 6
COOK TIME:45 MIN

1- IN A STOCKPOT, HEAT THE OLIVE OIL OVER MEDIUM HEAT.

2- ADD THE ONION, TOMATO AND GARLIC, SAUTE UNTIL THE ONION IS TRANSLUCENT.

3- STIR IN THE BOILING WATER.

4- ADD THE CORN, POTATO, GREEN PEAS AND RICE.

5- ADD THE OREGANO, SALT AND PEPPER TO TASTE.

6-BRING TO A BOIL AND LOWER TO A SIMMER, SIMMER FOR 15 TO 20 MINUTES, OR UNTIL THE POTATOES ARE TENDER.

7- INCREASE THE HEAT TO MEDIUM AND ADD THE SHRIMP. GENTLY STIR IN THE EGGS.

8- ALLOW TO COOK FOR 2 MINUTES OR UNTIL THE SHRIMP HAS COOKED THROUGH.

9- STIR IN THE EVAPORATED MILK AND REMOVE FROM HEAT. GARNISH WITH PARSLEY AND SERVE.










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