| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Peruvian |
Soups, Seafood, Peruvian |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Salad oil |
| 2 |
cl |
Garlic; peeled, minced |
| 1 |
lg |
Onion; peeled, chopped |
| 2 |
lg |
Tomatoes; cut into eighths |
| 2 |
sm |
Raw potato cubes |
| 1/2 |
ts |
Ground chili pepper |
| 1 1/2 |
ts |
Seasoned salt |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Crushed red pepper |
|
|
Few drops Tabasco |
|
|
;water |
| 1 1/4 |
c |
Milk |
| 3 |
md |
Flounder fillets |
| 1/4 |
c |
Cream cheese ( 2 oz) |
| 1/2 |
lb |
Raw shrimp; shelled and cleaned |
| 12 |
oz |
Can whole-kernel corn |
|
|
Few sprigs fresh mint |
INSTRUCTIONS
About 45 minutes before serving, in dutch oven heat salad oil; in it saute
garlic and onion until golden (about 10 minutes). Add tomatoes, potatoes,
chili pepper, seasoned salt, 1-1/2 tsp. salt, red pepper, Tabasco, 3 cups
water, 1 cup milk; stir occasionally, while bringing to a boil, then
simmer, covered, 20 minutes. Meanwhile, in 1-1/2 cups water and 1/2 teasp.
salt in skillet, simmer flounder fillets 6 minutes, or until fork-tender
but still moist. Also, beat cream cheese with 1/4 cup milk until very
smooth. Now stir cream-cheese mixture, then shrimp and corn, into soup;
cook over medium heat 5 minutes. Next, drain flounder fillets, divide each
in half crosswise, then place a half in each of 6 soup plates. Spoon hot
soup over fillets, garnish with mint sprigs and serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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