Peruvian shrimp chowder

• 1 pound uncooked shrimp
• 1 onion diced in small pieces
• 2 tablespoons of chopped garlic
• Salt and pepper to taste
• 1 can whole tomatoes
• 1 can of tiny cocktail shrimp with its juice.
• 2 cups of cottage cheese
• 1 cup evaporated milk
• 1/2 cup rice
• 2 tablespoons of butter
• 4 eggs

Boil shrimp until cooked (7 minutes) keep the water.

Dice the onion (small pieces)

Fry in butter the onion, garlig, salt, pepper, MSG (5 minutes) keep moving so it wont burn.

Add the can of tomatoes, mix everything.

Open the can of tiny cocktail shrimp and add everything, including the water.

Add 3 cups of the boiling water used to cook the shrimp

While this is cooking, peel the shrimp and add it to the mix.

Add 1/2 cup of rice

Add 1 cup of evaporated milk

Add 2 cups of cottage cheese

Drop the eggs.

Cook until rice is tender (15 -20 minutes)

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