Ingredients
- Shrimp, with shell500 grams
- 1 large onion, chopped1 piece
- 2 cloves of garlic, sliced2 cloves
- 2 stalks of celery, chopped2 stalks
Olive oil2 tablespoons
Butter2 tablespoons
Tomato Paste1 tablespoon- 2 large tomatoes2 pieces
Water1 cup- 2 bay leaves2 leaves
- 1 clove of cardamom1 clove
- Salt and black pepper0
Paprika1 teaspoon- Crushed chili1 teaspoon
Cornstarch1 tablespoon
Lemon Juice2 tablespoons
Cream0.3 cup- Chopped parsley for garnish0
Steps
- 1
Remove the heads of the shrimp, peel them, remove the sand vein, then wash them well and set the heads and shells aside. Cut each shrimp into halves or thirds.
5 min - 2
In a medium pot over heat, add the oil and butter, then add the onion. Sauté until golden brown, then add the garlic and stir, followed by the celery, and sauté for 2 minutes.
5 minRequired Tools:
Pot - 3
Add the shrimp heads and shells to the onion and stir for a few minutes to extract the shrimp flavor.
2 min - 4
In the blender, blend the tomatoes, paste, and water until smooth, then add to the pot. Add the cardamom, salt, pepper, bay leaves, paprika, and chili. Cover the pot and let it cook for about 10 minutes to obtain a shrimp-flavored soup.
10 minRequired Tools:
Blender - 5
Strain the shrimp soup into another pot, then return it to the heat. Add the chopped shrimp and let it cook for 10 minutes.
10 min - 6
Dissolve the cornstarch in water, then add it to the soup after the shrimp is cooked, stirring continuously. Then add the lemon juice and cream.
5 min - 7
Serve the shrimp tomato soup in serving bowls and garnish with parsley.
2 min
Nutrition Facts
Olive oilper 100gButterper 100gTomato Pasteper 100gWaterper 100gPaprikaper 100gCornstarchper 100gLemon Juiceper 100gCreamper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.