Seafood, Soups and Stews

Peruvian Shrimp Soup

  • 2 cups Shrimp
  • 1 small Onion
  • 1 clove Garlic
  • 2 tablespoons Tomato paste
  • 8 cups Water
  • ~ Salt and pepper to taste
  • 2 tablespoons Rice
  • 3 small Potatoes
  • 2 Eggs
  • 2 tablespoons Cottage cheese

    • Cut onion and garlic in pieces. Brown in small quantity of butter or margarine. Add tomato paste and water. Boil. Add salt and pepper to taste; and rice and potatoes cut in 1-inch pieces. Replace boiled away water with milk, using ownjudgement about quantity. Beat eggs ina plate and add to soup. Add cottage cheese, oregano, and shrimp. Serve hot.

    Note: You may use shrimp, lobster, clams, fish or any seafood desired. If using fish, a little tarragon gives added flavor. Yields 5 cups.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila and Frankie Jones of Howard, MD. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!