Egyptian Seafood Soup

Ibrahim Al-SayedChef

Ingredients

• Shrimp or medium-sized prawns with shell
  0.3 kilogram
• Calamari, sliced
  0.3 kilogram
• Onion, diced
  0.5 piece
• Garlic clove, minced
  2 clove
• Small tomato, chopped
  1 piece
• Paprika
  1 tablespoon
• Cornstarch
  1 teaspoon
• Skim milk
  1 cup
• Salt and black pepper
  0

Steps

1. 1

   Peel the shrimp and wash them well, keep the shells and wash them thoroughly, then boil the shells for a quarter of an hour.

   Required Tools:

   Pot

   15 min
2. 2

   Heat a non-stick pot well, spray oil inside, add the onion and garlic, sauté them, then add the tomato.

   Required Tools:

   Pot

   Knife

   Cutting Board

   10 min
3. 3

   Then add the boiling water from the shells, then the calamari rings and the shrimp, add salt, pepper, and paprika.

   10 min
4. 4

   Before serving, stir the cornstarch in the cup of milk and add it to the soup, stirring well.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Paprikaper 100g

Energy282 kcal

Protein14.1 g

Total Fat13.2 g

Carbohydrate54.3 g

Dietary Fiber34.9 g

Total Sugars5.3 g

Cornstarchper 100g

Energy381 kcal

Protein0.3 g

Total Fat0.1 g

Carbohydrate91.6 g

Dietary Fiber0.9 g

Total Sugars0.3 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags