4 medium-sized chuchos with skin
3 tablespoons of olive oil
3 cloves of garlic, minced
1 medium onion, chopped
2 large tomatoes, seeds removed and chopped
2 small bunches of fresh parsley
500g of cleaned shrimp
Salt and white pepper to taste
1 egg
1/2 cup of cornstarch flour
1 tablespoon of melted butter
4 medium-sized chuchos with skin
3 tablespoons of olive oil
3 cloves of garlic, minced
1 medium onion, chopped
2 large tomatoes, seeds removed and chopped
2 small bunches of fresh parsley
500g of cleaned shrimp
Salt and white pepper to taste
1 egg
1/2 cup of cornstarch flour
1 tablespoon of melted butter
Cut the chuchos in half lengthwise
Boil them in plenty of water until the flesh is cooked, but still a bit crunchy
Remove part of the flesh delicately with a spoon and set aside
Heat the olive oil in a pan, then add the garlic, onion, tomatoes, and parsley
Cook for about 15 minutes over low heat, covered
Increase the heat, add the shrimp, season to taste, and cook for another 4 minutes
Strain and reserve the broth
Pulse the cooked shrimp with the seasonings and egg in a blender until well combined
Season with salt
Stuff each chuchu with the shrimp mixture
Heat the cornstarch flour in melted butter until golden brown and crunchy, then spread it on top of the stuffed chuchos
Pulse the reserved broth and chuchu flesh in a blender until smooth
Pour the sauce into the bottom of a serving dish
Place the stuffed chuchos on top
When serving, heat the dish under the broiler (250°C) for 10 minutes or until heated through
Serve immediately.
