Ingredients to make Shrimp Chupín:
- 1 kilogram of shrimp
- 3 large potato units
- 1 cup of rice
- 1 unit of red pepper
- 1 unit of Onion
- 3 garlic cloves
- 500 grams of corn grain
- ½ bunch of Cilantro
- ½ bunch of Parsley
- 1 sprig of chives
- ½ Garlic unit
- 2 tablespoons of oil
- 1 liter of milk
- 1 teaspoon Cumin
- 3 bay leaves
- ½ kilogram of hard white cheese
- 1 pinch of salt
- 1 pinch of pepper
How to make Shrimp Chupin:
- The shrimp are previously peeled and the shells are boiled to make a consommé.
- This consommé is strained and the shells are discarded, keeping the consommé on a slow fire.
- Meanwhile, the potatoes are peeled and cut into cubes of approximately 1 cm.
- These are added to the consommé along with the rate of rice and corn grains, increasing the heat.
- Separately, blend the onion, paprika, garlic, chives, coriander, parsley and leek.
- This sauce is fried in oil; and to this sauce we are going to add the peeled shrimp.
- Once the shrimp are fried and verifying that the potatoes and rice are soft, we are going to add the shrimp to the consommé, the teaspoon of cumin, the bay leaves and the salt and pepper to taste.
- On the other hand, heat the milk and when it is boiling add it to the soup right away, lowering the heat to a simmer and letting it cook for 5 more minutes before removing it from the heat.
- To serve it, place cubes of hard white cheese about 1 cm in the bottom of a deep plate and serve the very hot Shrimp Chupín on top.
