Chupe de Camarones

Ingredients

• •3 tablespoons olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •4 cups fish or seafood stock
• •3 medium potatoes, cubed
• •1 cup corn kernels
• •1 pound large shrimp, peeled and deveined
• •1/2 cup heavy cream
• •2 eggs, beaten
• •1/4 cup fresh cilantro, chopped
• •1 teaspoon cumin
• •to taste salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium heat and sauté diced onion and garlic until fragrant, about 3 minutes.
2. 2Pour in the fish stock and bring to a boil, then add cubed potatoes and cook for 10-12 minutes until potatoes are tender.
3. 3Add corn kernels and shrimp, cooking for 5 minutes until shrimp begins to turn pink.
4. 4Reduce heat to low and slowly pour in heavy cream, stirring constantly.
5. 5Slowly drizzle beaten eggs into the pot while stirring gently to create a creamy texture, cooking for 2-3 minutes.
6. 6Season with cumin, salt, and pepper to taste.
7. 7Stir in fresh cilantro and serve hot in deep bowls with crusty bread.

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