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From: epane@interlog.com (Elissa Pane)
Newsgroups: rec.food.recipes
Subject: Sopa de Camarones
Followup-To: rec.food.cooking
Date: 8 Jan 1997 04:50:41 -0700
Organization: Interlog
Lines: 45
Sender: phill@mack.rt66.com
Approved: phill@rt66.com
Message-ID: <199701061737.MAA12535@gold.interlog.com>
Reply-To: epane@interlog.com (Elissa Pane)
NNTP-Posting-Host: mack.rt66.com

>From the Jan.4th request list,
here is a Cuban version of

SOPA DE CAMARONES

1 pound medium shrimp
3 TBS unsalted butter
1 medium onion, chopped
1 clove garlic, minced
3 large tomatoes, peeled, seeded and chopped
Bay leaf
2 whole cloves
6 new potatoes, halved
4 cups milk
2 ears sweet corn, cut into 6 slices
2 egg yolks

Shell the shrimp and set aside. Heat 1 TBS of butter in a frypan and
saute the
shrimp shells for 2-3 min. Transfer to a saucepan, add 2 cups water and
boil until reduced by half. Strain stock and discard shells.  Heat remaining
2 TBS butter in large pan and saute onion and garlic until tender. Add
tomatoes, bay leaf, cloves and stock. Cover and cook 15 minutes.  Strain.
Add potatoes. Cover and simmer 15 minutes, until potatoes are almost done.
Add milk, shrimp, and corn and cook, covered for 5 minutes.  Beat egg yolks
lightly. Beat 3-4 TBS of hot soup into the yolks, then stir the egg
mixture into the soup over low heat until it thickens slightly.

Makes a great lunch.


Recipe cf. The Complete Book of Caribbean Cooking,
by E.L. Ortiz

Elissa Pane, Toronto, Ont. Canada
epane@interlog.com


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