1 1/2 cups milk
1 cup water
3 tablespoons corn oil
1 tablespoon salt
1 tablespoon lime juice
1 tablespoon annatto powder
500g medium shrimp with shells
6 ears of corn
1 1/2 cups milk
1 cup water
3 tablespoons corn oil
1 tablespoon salt
1 tablespoon lime juice
1 tablespoon annatto powder
500g medium shrimp with shells
6 ears of corn
1
Clean and shell the shrimp
Cook the shells in water, high heat, for 15 minutes
Remove, strain through a cheesecloth, and reserve the broth
2
Cut the corn kernels into small pieces
Add them to a blender with 1 cup milk
Blend and strain through a cheesecloth
Add remaining milk and cook for 15 minutes or until slightly thickened
Add shrimp broth and salt, stir well, and let simmer for 10 minutes. Reserve
3
In a skillet, heat the corn oil and annatto powder
Add the clean shrimp, lime juice, and a pinch of salt
Cook high heat, stirring constantly, for 3 minutes or until the shrimp are cooked
4
Serve the soup and garnish with the cooked shrimp in their shells.
