Shrimp Soup (Sopa de Camarones)

Ingredients

• camarones (river shrimp), shells and tails
• 1 cucharada butter
• 1 cucharada flour
• broth
• breadcrumbs (pan rallado)
• 3 eggs
• nutmeg
• salt

Instructions

1. Toast the shrimp shells (except the heads) in the oven, then crush them to a powder.
2. Melt a spoonful of butter in a pan; mix in the shrimp-shell powder and a spoonful of flour, stirring with a few spoonfuls of broth.
3. Off the fire, add more broth and stir in breadcrumbs; return to the fire and let it boil, then strain through a sieve, thinning with more broth if too thick.
4. Make dumplings: beat a spoonful of butter with three eggs until foamy, add a little salt and nutmeg, and stir in breadcrumbs until a thick dough forms.
5. With wet hands, shape the dumplings and cook them in boiling broth, then lift them out.
6. Put the dumplings and the shelled shrimp tails into the soup in the tureen, ready to serve.