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Shrimp Chowder (peruvian Style)

2 c. long grain rice
2 liters plus 3 c. water
1/2 lb. peeled shrimp
1 (12-13 oz.) can evaporated Carnation milk
1 tbsp. butter
3 eggs
3 med. tomatoes, cut in squares
1/2 c. Jack cheese
1 tbsp. salt (add according to taste)
Dry parsley to taste or dry oregano to taste


Boil 2 liters of water. Add the rice and let it cook. When rice is almost done, add 3 more cups of water and the potatoes and shrimp. When everything is cooked, add the cheese, the milk and eggs. Stir it and let it simmer aside. Sprinkle dry oregano or dry parsley and serve.


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