Tag Archives: shrimp

Fish and Seafood

Chupe de Camarones

Chilean shrimp stew

1-1/2 lbs jumbo shrimp in shells
1/4 cup olive oil
1 cup chopped onion
1 lb. whitefish heads and trimmings
2 cloves garlic, minced
1 large tomato, chopped
1 tsp. chopped chiles
1/2 tsp oregano
2 tsp salt
1/4 tsp pepper
2 quarts water
2 large potatoes, cubed
2 potatoes, halved lengthwise
1 lb. green peas
1/2 cup long grain rice
2 ears of corn, cut in thirds
3 eggs
1 cup milk
2 tbsp chopped parsley

Clean the shrimp, saving shells. In a casserole, heat the oil. Add onion, shrimp shells, fish trimmings, and garlic. Cook, stirring, for 6 minutes.

Stir in tomato, chile, oregano, salt and pepper. Cook 3 minutes. Add water and diced potatoes. Cover and simmer 30 minutes, or until potatoes are tender. Pour into a sieve over a bowl and force through with a spoon. Discard the pulp. Return puree to casserole, bring to a boil and add potato halves and rice. Simmer for 25 minutes.

Add peas and corn. Simmer, covered, for 5 minutes. Drop in shrimp and cook 5 minutes. Meanwhile, beat eggs. Pour eggs slowly into the stew. Add milk and simmer to heat through. Season and sprinkle with parsley.

Appetizers

Tortillitas de Camaron

Little Shrimp Fritters — Tortillitas de Camarón

  • 1/2 onion, minced
  • 1 tsp salt
  • dash of cayenne
  • 2 T parsley
  • oil for frying
  • 1/2 lb shrimp
  • 1/2 lb flour
  • 1/4 tsp baking powder
  • 2 cups water
  • 4 T white wine

Mix onion and chopped parsley with chopped shrimp. Add flour and baking powder, then stir in water and wine to make a heavy batter. Season with salt and cayenne. Cover and chill in fridge for 3 hours. Heat oil and drop in teaspoonfuls of batter. Fry until golden brown. Drain and serve. hot.

Soups and Stews

Gumbo

Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the sassafras tree (Sassafras albidum), native to eastern North America. It is used in the making of some types of gumbo, a Creole and Cajun soup/stew often served over rice; other versions of gumbo use okra or roux as a thickener instead. Sprinkled sparingly over gumbo as a seasoning and a thickening agent, it adds a distinctive, earthy flavor and texture. Filé can provide thickening when okra is not in season. Filé translates to “string”, suggestive of the powder’s thickening ability.

Wikipedia contributors, “Filé powder,” Wikipedia, The Free Encyclopedia, http://en.wikipedia.org/w/index.php?title=Fil%C3%A9_powder&oldid=440771200 (accessed December 28, 2011).
  • 6 slices bacon
  • 3 large onion, chopped fine
  • 2 large cans tomatoes
  • 1 cup diced ham
  • 2 cups okra
  • 2 T filé powder
  • 2 T flour
  • 1 can whole kernel corn
  • 1/2 cup rice
  • 1/2 lb. shrimp
  • 2 whole cloves
  • 2 small hot red peppers
  • salt to taste

Fry bacon until golden and crumble. Put in chopped onions and brown lightly. Add tomatoes and diced ham. In another pan heat a spoonful of lard. Add okra; add flour and stir until brown.

Combine the two mixtures in a large kettle, add corn, rice and shrimp. Add water until the pot is 2/3 full. Add salt and cloves and peppers tied in a bag. Simmer for at least 1 hour.

Remove spice bag. Thicken soup with a little flour and water. Turn off heat, let gumbo sit for 5 minutes, then add filé. Serve immediately with extra rice on the side. 10-12 servings