Shrimp Soup
Yield: Serves 4
Ingredients:
  • 450 g raw large shrimp, peeled and deveined
  • 4 garlic cloves, minced
  • 1 large bell pepper, diced
  • 1 medium onion, finely chopped
  • 2 large tomatoes, grated
  • 1 cup beef broth
  • 3/4 cup milk
  • 1/2 cup heavy cream %35
  • 1/2 cup chopped fresh cilantro
  • vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon cornstarch
  • salt to taste
  • hot sauce, depends on your taste
Instructions:

Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion, bell pepper and garlic, and sauté until tender, about 7 minutes.

Add the shrimp and cook covered for 5 minutes.

Then add the grated tomato, beef broth, chili powder, salt and hot sauce to taste.

Mix the cornstarch and 1/4 cup cold water until smooth and add to the soup. Cover the pot and simmer over medium heat until slightly thickened.

Add milk and cream and cook for 2-3 minutes (do not let boil).

Adjust seasonings. Garnish with fresh coriander and serve with fresh lemon juice.

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