Previously the shrimp are peeled and the shells are placed to sanction for a consommé.
| 🚻 5 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make shrimp chupÃn: |
| 1 kilogram of shrimp 3 units of large potato 1 cup of rice 1 red pepper unit 1 onion unit 3 cloves of garlic 500 grams of corn in grain ½ bunch of coriander ½ bunch of parsley 1 Cebolling branch ½ Ajoporro unit 2 tablespoons of oil 1 liter of milk 1 teaspoon of cumin 3 sheets of laurel ½ kilogram of hard white cheese 1 pinch of salt 1 pinch of pepper pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled |
Ingredients to make shrimp chupÃn:
2. This consommé sneaks and the shells are discarded keeping the consommé in a low heat.
3. Meanwhile, the potatoes are peeled and cut into dads of approximately 1 cm.
4. These are added to the consommé along with the rice rate and the corn in grains increasing the fire.
5. Apart, the onion, the paprika, the garlic, the onion, the coriander, the parsley and the garlic are liquefied.
6. This sauce is fry in the oil; And we are going to add the peeled shrimp.
7. Once the shrimp stiries and verifying that the potatoes and rice are soft, we are going to add the shrimp to the consomme, the cumin teaspoon, the bay leafs and the salt and the pepper to taste.
8. On the other hand, the milk is heated and when it is boiling we add it to the soup right away, lowering the heat over low heat and let it cook for 5 minutes before removing it from the heat.
9. To serve it, hard white cheese daditos of approximately 1 cm are placed at the bottom of a deep dish and the chupin of hot shrimp is served.
