Ingredients
Shrimp500 grams- Large onion1 piece
- Garlic cloves2 cloves
- Celery stalks2 stalks
Olive oil2 tablespoons
Butter2 tablespoons
Tomato Paste1 tablespoon- Large tomatoes2 pieces
Water1 cup
Bay leaves2 leaves- Cardamom pod1 pod
Salt0
Black Pepper0
Paprika1 teaspoon- Crushed chili1 teaspoon
Cornstarch1 tablespoon
Lemon Juice2 tablespoons
Cream0.3 cup- Chopped parsley0
Steps
- 1
Remove the heads of the shrimp, peel them, and remove the sand vein, then wash them well and set the heads and shells aside. Cut each shrimp in half or into 3 pieces.
5 min - 2
In a medium pot over heat, add the oil and butter, then add the onion. Sauté until golden brown, add the garlic and stir, then add 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 get a shrimp broth.
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 minRequired Tools:Pot - 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
Shrimpper 100gOlive oilper 100gButterper 100gTomato Pasteper 100gWaterper 100gBay leavesper 100gSaltper 100gBlack Pepperper 100gPaprikaper 100gCornstarchper 100gLemon Juiceper 100gCreamper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.