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South American   -   Shrimp Stew (Ecuador)   adapted from The Art of South American Cooking

  • 6 Medium Green Onions -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1/4 Cup Olive Oil
  • 3 Medium Tomatoes -- chopped
  • 3 Medium Serrano Pepper -- finely chopped
  • 1/2 Teaspoon Allspice
  • Salt And Pepper -- to taste
  • 3 Quarts Chicken Stock
  • 2 Medium Potatoes -- peeled and cubed
  • 1 Pound Shrimp -- peeled
  • 1/2 Cup Raw Rice
  • 3 Medium Potatoes -- peeled and quartered
  • 2 Cups Peas -- frozen
  • 1 Cup Corn
  • 1 Pound Fish Fillet -- cut in 1-inch pieces
  • 3 Medium Eggs -- lightly beaten
  • 1 Cup Half And Half
  • 3 Tablespoons Cilantro -- finely chopped
Directions Saute onion and garlic in oil until the onion is soft. Add the tomatoes, chilies, allspice, salt and pepper. Cook for 3 minutes. Add the stock and the chopped potatoes. Bring mixture to a boil. Reduce heat, cover and simmer for 30 minutes. Puree in food processor and return to the pan. Add the rice and the quartered potatoes, cover and simmer for 20 minutes. Add the peas, corn, shrimp and fish. Simmer for 5 minutes. With a fork stir in the beaten eggs. Add milk and continue to simmer just long enough to heat through. Serve, garnished with cilantro.
Serves 6
Time to Make 0:00

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