Tomato soup with shrimp
Votes: 15
Time: 2 hours 30 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 204, total fat 8 G., saturated fats 1 G., proteins 23 G., carbohydrates 9 G., fiber 2 G., cholesterol 115 mg, sodium 1215 mg, sugar - G.
Calories 204, total fat 8 G., saturated fats 1 G., proteins 23 G., carbohydrates 9 G., fiber 2 G., cholesterol 115 mg, sodium 1215 mg, sugar - G.
A recipe for soup made with fish broth and tomato dressing, with the addition of hot chili peppers, vegetables, and shrimp.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500 g large shrimp, peeled, shells reserved for broth
- 8 cups of fish broth
- 2 tbsp. l. olive oil
- 1 small onion, diced
- 1 carrot, cut into cubes
- 2 stalks celery, diced
- 1 sweet pepper, diced
- 1 tomato, peeled, seeded and diced
- 4 dried chile de arbol peppers, coarsely chopped
- 2 tbsp tomato paste
- 1 tbsp Mexican dried shrimp powder (optional)
- Lime wedges, for serving (optional)
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Recipes with similar ingredients: shrimps, chili pepper, pepper de arbol, sweet onion, tomatoes, tomato paste, shrimp powder, lime, celery, carrot
Cooking the dish according to the recipe:
- Pour the fish broth into a large saucepan, add the shrimp shells, and bring to a boil. Reduce the heat and simmer for 20 minutes, skimming off any foam. Strain the broth and return it to the stovetop to keep warm.
- Meanwhile, heat the olive oil in a skillet. Add the onion and cook until softened, about 5 minutes. Add the carrots, celery, and bell pepper and cook until softened, about 7 minutes. Add the tomato and chile de árbol peppers and cook for another 5 minutes. Stir in the tomato paste and dried shrimp powder and cook for 3 minutes.
- Add the sautéed vegetables to the broth and simmer over low heat for 1 hour 30 minutes. Once done, add the shrimp and turn off the heat, letting it sit for 3-5 minutes. Serve the tomato soup with lime wedges.
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