flyinglentris
Disabled and Retired Veteran
Caldo de Camarones:
In Mexico it is called Caldo de Camarones or Sopa de Camarones. Ingredients may vary regionally. Chupe de Camarones is South American, Peru. This recipe is a variant in itself.
Ingredients:
1) Prawns - 8 medium sized
2) Bacon - 1 strip
3) Brown Rice - 1/8 Cup
4) Eggs - 1
5) Cream or Butter - 2 Tspns.
6) Water - 3 cups
7) Adobo - 1 Tspn.
8) Lime Juice - 1/8 Cup
9) Annaheim Peppers - 1 small to medium
10) Scallions
11) Roma Tomatoes - 1
12) Crushed Garlic - 1 clove
13) Celery - 1/4 stick
NOTE: To be more authentic, Yucca may be substitued for Celery.
14) Blue Corn Tortilla Strips, 1/4 to 1/2 of a Tortilla
14) Sofrito - 2 Tblspns.
15) Oregano - 1 Tspn.
16) Cilantro - 2 sprigs
17) Saffron - 2 to 3 threads
Procedure:
1) Boil the Prawns until they turn orange and are just done.
2) Remove the shells and legs from the Prawns.
3) Pan Fry the Bacon and save the fats.
4) Boil the Rice until soft, but still a bit crunchy and strain.
5) Dice up Annaheim Peppsers, Tomatoes, Garlic, Celery and Scallions
6) Cut the Tortilla into short strips
7) Combine 2 tspns Bacon Fat, 1 Egg, Cream or Butter and Lime Juice.
8) Throroughly beat and mix the combined ingredients.
9) In a Pan add Water to the Combined Ingredients and Heat
10) As Water comes to a boil, add Prawns and Diced Ingredients
11) When diced Ingredients turn soft, add Tortilla Strips and Sofrito
12) Add Oregano, Cilantro and Saffron
13) Serve into Soup Bowls
Added to the photographed Meal are a Blue Cornmeal Tortilla Flat (1/2) covered with Prawn and Crabmeat Ceviche, Avacodo Quarters, Roma Tomato 1/2 and Red Bell Pepper Quarter.
In Mexico it is called Caldo de Camarones or Sopa de Camarones. Ingredients may vary regionally. Chupe de Camarones is South American, Peru. This recipe is a variant in itself.
Ingredients:
1) Prawns - 8 medium sized
2) Bacon - 1 strip
3) Brown Rice - 1/8 Cup
4) Eggs - 1
5) Cream or Butter - 2 Tspns.
6) Water - 3 cups
7) Adobo - 1 Tspn.
8) Lime Juice - 1/8 Cup
9) Annaheim Peppers - 1 small to medium
10) Scallions
11) Roma Tomatoes - 1
12) Crushed Garlic - 1 clove
13) Celery - 1/4 stick
NOTE: To be more authentic, Yucca may be substitued for Celery.
14) Blue Corn Tortilla Strips, 1/4 to 1/2 of a Tortilla
14) Sofrito - 2 Tblspns.
15) Oregano - 1 Tspn.
16) Cilantro - 2 sprigs
17) Saffron - 2 to 3 threads
Procedure:
1) Boil the Prawns until they turn orange and are just done.
2) Remove the shells and legs from the Prawns.
3) Pan Fry the Bacon and save the fats.
4) Boil the Rice until soft, but still a bit crunchy and strain.
5) Dice up Annaheim Peppsers, Tomatoes, Garlic, Celery and Scallions
6) Cut the Tortilla into short strips
7) Combine 2 tspns Bacon Fat, 1 Egg, Cream or Butter and Lime Juice.
8) Throroughly beat and mix the combined ingredients.
9) In a Pan add Water to the Combined Ingredients and Heat
10) As Water comes to a boil, add Prawns and Diced Ingredients
11) When diced Ingredients turn soft, add Tortilla Strips and Sofrito
12) Add Oregano, Cilantro and Saffron
13) Serve into Soup Bowls
Added to the photographed Meal are a Blue Cornmeal Tortilla Flat (1/2) covered with Prawn and Crabmeat Ceviche, Avacodo Quarters, Roma Tomato 1/2 and Red Bell Pepper Quarter.