Shrimp Soup with Tomatoes

Recipe from Stacy Oden

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Cooking time: 45 min

Servings 4

This is a classic simple soup for seafood lovers who don’t want to spend too much time in the kitchen yet still want a flavourful and satiating meal. This Shrimp Soup requires a minimal amount of ingredients and almost no effort (unless your patience gets thin while removing the shrimp shells…in that case, invite someone over to help, and don’t forget to thank them with a portion of the soup!). Let us help you make yourself a lovely meal with this recipe!

Fresh shrimp

500 g.
Water

1,2 liters
Onion

2 pcs.
Butter

2 tbsp.
Tomatoes

2 pcs.
Tomato pulp

1 tbsp.
Flour

4 tbsp.
Salt&Pepper

to taste
Fresh parsley

4 sprigs
Hot sauce

to taste

Calories

158 kcal
Protein

18 g
Fat

4.3 g
Carbohydrates

11 g

Boil salted water in a saucepan and cook the raw shrimp for about 5 minutes. When draining the shrimp, make sure to save the water/broth in which they boiled for later. Remove the shells from the shrimp and save the peelings.
Saute diced onion in melted butter in a pot, then add the peeled shrimp. Pour crushed tomatoes or tomato pulp and sprinkle flour on top for a thicker texture. Add salt and pepper in preferred amounts. When the soup gets too dense, mix in some of the water/broth you saved earlier and let it simmer until the consistency becomes velvety.
Strain the soup and incorporate the cooked shrimp cut into smaller pieces, reserving some whole pieces for decoration.
Fry some slices of bread in olive oil and garnish with sprigs of parsley. Upon serving, place the whole shrimp in the bowl of soup as decoration and enjoy your meal!