Ingrédients
- Shrimp, medium size1 kilogram
- Large onion1 piece
Oignon vert1 piece- Colored bell pepper2 piece
Céleri1 cup- Cilantro, fresh1 cup
Aneth1 cup
Sel1 teaspoon
Poivre noir2 teaspoons
Coriandre sèche1 teaspoon
Huile2 tablespoons- Hot water500 ml
Mesures
- 1
Clean the shrimp and wash it well with water.
2 minutesMatériel requis:🍳Bowl - 2
Cut the onion and bell pepper into medium-sized long pieces and set them aside.
5 minutesMatériel requis:
Couteau
Planche à découper - 3
Hand chop the vegetable bunch into large pieces and set them aside.
5 minutes - 4
In a pot over heat, heat the oil, then add the shrimp and stir well over high heat for two minutes until it turns pink.
2 minutesMatériel requis:
Marmite - 5
Add the chopped vegetables to the shrimp, stir the mixture well, then cover the pot and leave it over medium heat for 5 minutes.
5 minutes - 6
Add the hot water to the shrimp and leave the pot over medium heat for 20 minutes or until cooked.
20 minutes - 7
Remove the pot from the heat, strain the shrimp, and place it on a plate.
2 minutes - 8
Pour the soup into cups, garnish the dish with lemon slices, and serve the shrimp alongside.
5 minutes
Faits nutritionnels
Oignon vertpour 100gCéleripour 100gAnethpour 100gSelpour 100gPoivre noirpour 100gCoriandre sèchepour 100gHuilepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.