Corn and Shrimp Soup

Name: Corn and Shrimp Soup
Yield: 6
Ingredients: '1 1/2 cups of milk'; '1 cup of water'; '3 tablespoons of olive oil'; '1 tablespoon of salt'; '1 tablespoon of lemon juice'; '1 tablespoon of annatto paste in powder form'; '500 grams of medium-sized shrimp with shells'; '6 ears of corn'

1
'1 1/2 cups of milk'
2
'1 cup of water'
3
'3 tablespoons of olive oil'
4
'1 tablespoon of salt'
5
'1 tablespoon of lemon juice'
6
'1 tablespoon of annatto paste in powder form'
7
'500 grams of medium-sized shrimp with shells'
8
'6 ears of corn'

Ingredients

1
'1 1/2 cups of milk'
2
'1 cup of water'
3
'3 tablespoons of olive oil'
4
'1 tablespoon of salt'
5
'1 tablespoon of lemon juice'
6
'1 tablespoon of annatto paste in powder form'
7
'500 grams of medium-sized shrimp with shells'
8
'6 ears of corn'

Directions

1
Clean and shell the shrimp
2
Cook the shells in water, over high heat, for 15 minutes
3
Remove, strain through a sieve, and reserve the broth
4
Discard the shells
5
Using a sharp knife, cut the kernels from the corn
6
Add the kernels to a processor with 1 cup of milk
7
Pulse and strain through a sieve again
8
Add the remaining milk and cook for 15 minutes or until slightly thickened
9
Add the shrimp broth and salt, stir well, and let simmer for 10 minutes. Reserve
10
Heat olive oil and annatto paste in a frying pan
11
Add the cleaned shrimp and lemon juice
12
Cook over high heat, stirring, for 3 minutes or until the shrimp are cooked through
13
Serve the soup and distribute the shrimp with its sauce.