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We hope you got benefit from reading it, now let’s go back to shrimp soup/ chupa de camarones recipe. You can have shrimp soup/ chupa de camarones using 26 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Shrimp soup/ Chupa de camarones:
- You need soup—————————
- Prepare 5 1/2 lb large shrimp deveined
- You need 2 tbsp ketchup
- Provide 2 large onions chopped
- Prepare 5 large tomatoes skinned and seeded chopped
- Use 3/4 cup oil
- Use 6 tbsp red aji chili paste
- Use 2 1/4 lb fava beans
- Get 2 1/4 lb peas
- Get 14 small yellow potatoes
- Get 3 ears corn cut into 2 inch slices
- Provide 1 1/2 cup rice
- Get 1 cup evaporated milk
- Get 3/4 cup fresh farmers cheese cut into cubes
- Use 12 eggs
- You need 2 tsp crushed garlic
- Provide 1/2 tsp ground cumin
- Get 1 tbsp oregano
- Prepare 1 salt and pepper to taste
- Use 6 1/2 quart water
- Take red chili sauce——————
- Get 1/2 cup farmers cheese cubed
- Prepare 4 red hot peppers
- Provide 1/2 cup oil
- Use 1 medium onion coarsely chopped
- Use 1 salt to taste
Steps to make Shrimp soup/ Chupa de camarones:
- Peel and de-vein shrimp reserve heads and shells save 12 whole shrimp for decoration.
- Put 6 1/2 quarts of water in a pot add heads and shells to water, and salt boil for 45 minutes then strain.
- In a sauce pan sauteed onions garlic and tomatoes, add ketchup, red hot chili paste, cumin, salt, pepper, and shrimp bodies.
- After 45 minutes before serving add to boiling stock rice, fava beans, peas, and corn.
- In a medium sized pot add 2 quarts of soup/broth. Then poach the eggs in this liquid, you can poach more than one at a time depending on the size of pot.
- In a double boiler cook peeled potatoes or steam till done.
- Add milk, cheese, whole shrimp, and oregano after rice is done
- In individual bowls serve potatoes pour soup over top place a whole shrimp and poached egg on top of each serves 12
- For the sauce boil the red hot chili's in water desired devein peppers blend with rest ingredients serve in it's own little dish on side with the cheese added at the last.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some steps to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods like meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands spread bacteria more easily. Maintain worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods like meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any germs that get onto the meals will not be murdered.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they have been washed completely first
Cover raw fish or meat and store on the bottom shelf of the fridge, where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to be sure everything you are likely to use was saved correctly (according to some storage instructions) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that state how long you can keep the food and if it needs to go in the refrigerator.
This sort of food often has special packaging to help keep it fresh for longer. But it is going to go off immediately once you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of example, you might see’eat in two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date, even if the food looks and smells fine, because it might contain harmful bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will be harmful, but its flavour, colour or texture might start to deteriorate.
After this date, the quality of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and could make you ill.
If you plan to use an egg after its best before date, be sure that you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are solid, like in a cake or as a hard-boiled egg.
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