Colombian Shrimp and Potato Omelet - Cuajado de Camarones

Servings: 4

Ingredients:

3 tablespoons butter

3 large tomatoes, peeled, seeded, and chopped

4 large eggs, separated

1 teaspoon sweet paprika

Salt

Freshly ground pepper

1 pound small or medium-sized raw shrimp, peeled and cut into 1/2-inch pieces

2 medium onions, finely chopped

2 medium-sized new potatoes, cooked and cubed

Cooking Instructions:

Heat the butter in a large (10-inch) skillet, stir in the paprika and the onions and saute over moderate heat until the onions are soft. Add the tomatoes and salt and pepper to taste and cook until the mixture is thick and well blended, about 5 minutes. Add the potatoes and cook for a few minutes longer. Beat the egg yolks until they are thick and lemony. In a separate bowl beat the egg whites until they stand in firm peaks. Fold the whites and yolks together with a spatula. Return the skillet to the heat, fold the shimp into the sauce, cook 2 minutes for small shrimp, 3 for medium-sized ones. Then fold in the eggs, mixing thoroughly. Cook until the eggs are lightly set. Heat the oil in a skillet and saute the onion, garlic, and pepper strips until the onion is soft. Using a slotted spoon, transfer the onion mixture to a casserole. There should be about 2 tablespoons oil left in the skillet. Add a little more if necessary. Add the rice and saute until the rice has absorbed the oil, taking care not to let it brown. Transfer the rice to a casserole. Add the shrimp stock, bring to a boil over high heat, reduce the heat to low, and cook, covered, until the rice is tender and all the liquid absorbed, about 20 minutes. Add the coriander and the shrimp, scallops, and clams, folding them well into the rice. Cook, covered, over low heat for about 3 to 5 minutes, or until the shrimp have turned pink and lost their translucent look. Add the oysters, folding them into the rice and cook just long enough to plump them, about 1 minute. Serve immediately. To make Shrimp Stock: In a small saucepan heat 1 tablespoon olive oil and toss the shrimp shells in this until they turn pink. Add 1 sprig parsley, 1 slice onion, or a sliced scallion, using white and green parts, 1 sprig thyme or 1/8 teaspoon dried, 3 or 4 peppercorns, and 4 cups water. Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes. Strain and measure. There should be about 3 cups. Measure the liquid from the oysters and clams. If there is more than 1 cup, reduce the shrimp stock, uncovered, over brisk heat so that there will be 4 cups stock. Cool the stock and stir in the oyster and clam liquid. Season to taste with salt.

#colombia #shrimp #potato #omelette