Calories
647 kcal
Protein
29 g
Fat
39 g
Carbohydrates
15 g
Peel the onions and carrots and dice them into small cubes. It is advisable to cut the vegetables into smaller pieces - although the base is still cooked for a long time (more than an hour), some larger pieces of carrots can remain stiff in the middle even after a long boiling time.
In a heavy-bottomed pot, heat vegetable oil and place the peeled shrimp. Fry them, stirring occasionally, for about 4 minutes. They should brown slightly. Then transfer the cooked shrimp to a plate.
Put the onions, carrots and shrimp peels into the pan. Cook while stirring for 3 minutes.
Pour 400 ml of water and wine into a saucepan. Add tomato paste and mix everything well. Cover the pan with a lid and simmer everything together over low heat for about 1 hour 20 minutes, stirring the mixture occasionally. During this time, the vegetables will boil and it will be easy to turn them into a puree.
Run the resulting mixture through a sieve, selecting the shrimp peelings from the rest of the mass. You will get a semi-viscous fragrant mass. Pour the soup back into the pot and return to the stove, letting it simmer over low heat for 3-5 minutes.
In the meantime, heat the heavy cream, but don’t bring it to a boil. Pour hot cream in a thin stream with constant stirring, season the soup with salt and pepper and immediately remove from heat.
Pour the soup into bowls, topping each with fried shrimp and garnishing with basil.
The consistency of this soup is somewhere between puree soup and regular broth. It is quite fluid, not so viscous, so it is usually served by pouring into an ordinary tea cup. That is, it is not so much eaten as drunk.
This soup can be prepared not only from shrimp shells. Leftovers from lobsters, crabs, crayfish, lobsters and other crustaceans that have similar taste qualities are also suitable.
You can skip adding peeled shrimp altogether, they are rather decorative pieces for this dish. Bisque soup is usually prepared only from leftovers that remain after cooking other dishes.
Bon Appetit!
What do you think of this recipe? Share your experience and help others
Clam Chowder is one of the most beloved seafood meals in Northern...
Traditionally made by the Marseillais fishermen from the seafood ...
This is a classic simple soup for seafood lovers who don’t want t...
Fish Chowder is one of the versions of the staple Chowder soup in...
Spain's national soup Gazpacho has long been a frequent summertim...
Lobster Bisque is a sauce or a soup depending on your preferred c...
Isn't it absolutely splendid how seafood soup is always a delicac...
Pumpkin soup with shrimp is one of those meals that are simply wo...
Miso soup is a staple in Japanese cuisine, as well as for every A...
Wonton soup is a staple in Chinese cuisine, being one of the most...
When you pass by the counter with crawfish in the store, you invo...
Are you tired of the usual soups for lunch? Add an Italian touch ...
The traditional hot fish dish known as Ukha is unique to Russian ...
Can I eat crayfish during Lent? According to church tradition cra...
This soup is flavourful, light and satisfying all at the same tim...
Tom-Yum is the main dish of Thai cuisine and one of the most rema...
Step by step recipes
1320 recipes
View all bookmarks
