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Brazilian   -   Corn Soup With Prawns   adapted from The Art of South American Cooking

  • 2 Pounds Raw Shrimp -- shelled
  • 2 Cloves Garlic -- finely chopped
  • 5 Cups Chicken Stock
  • 2 Cups Corn
  • 2 Medium Onions -- finely chopped
  • 2 Tablespoons Butter
  • 1 Teaspoon Paprika
  • 2 Medium Egg Yolk
  • 1 Tablespoon Lemon Juice
  • 1 Medium Avocado -- thinly sliced
Directions Chop the shrimp coarsely, combine them with the garlic and allow to stand for 10 minutes. Heat the stock, add the corn and simmer gently for 3 minutes. Saute the onions in butter, sprinkle with paprika. When soft, add the prawns and toss to heat. Add the onions and prawns to the stock and reheat but do not boil. Beat the egg yolks with the lemon juice and quickly whisk them into the soup. Serve at once with a garnish of avocado slices.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 3, Speed: 3, Overall: 3.66667 Rate this recipe

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