Shrimp soup is a tasty and refined first course, particularly suitable for a special occasion: a romantic dinner or New Year’s Eve dinner. Velvety and tasty, the shrimp soup is prepared very simply, even if some operations, such as cleaning the shrimp, require a little patience. The basis for this shrimp soup is made up of potatoes, which they cook with a bit of tomato, and the vegetable broth in which the shrimp was cooked, which is very tasty. To be served alone or accompanied by croutons, the prawn soup can be flavored with a bit of sweet paprika, enhancing the flavor of the prawns.
- Preparation: 40 Min
- Difficulty: Easy
- Doses for: 4 people
- Shrimp- 500 gr
- Vegetable Broth- 250 ml
- Two cloves
- Extra Virgin Olive Oil-5 tbsp
- Parsley to taste
- Saffron- 1 sachet
- Sea Salt to taste
- Black Pepper to taste
- Toasted Bread to taste
The prawn soup is a first course with a refined taste, a recipe to be prepared even on special occasions, such as New Year’s Eve dinner or for a romantic dinner. An effortless dish to make: prawns blanched in salted water, peeled, and then cooked for a few minutes in a pan with broth, cooking water, minced garlic and parsley, saffron, and served on crispy croutons. You can prepare a versatile recipe in many different ways, varying the ingredients, but always tasty and irresistible.
How To Choose Shrimp?
Bet everything on freshness: check that they do not smell ammonia because this is the first sign of a shrimp that is no longer fresh. Try them before you buy them: they must be resistant, without giving you the impression of being able to break at any moment. The shrimp must also be beautifully “clean”: make sure there are no small black spots, which means that the shrimp is going towards an oxidation process. In other words, it isn’t going nice. If you can’t find fresh shrimp, opt for frozen ones. Just take them out of the freezer a few hours before using them. If you like, you can put away some shrimp and use it only at the end to garnish the dish!
How To Make Shrimp Soup
Prepare the prawns: wash them under running water, then blanch them in salted water for 2 minutes, just long enough to soften them, lift them and keep the cooking water. Let them cool, peel them and free them from the filament of the intestine. Brown the two cloves of garlic in a pan. Once golden, lift them and chop them together with the parsley. In the same pan, brown the slices of Bread, lift them, and set them aside. Place the shrimp in a pan and add the chopped garlic and parsley, the broth, the cooking water of the prawns, salt, pepper, and saffron. Cook for 5 minutes to mix the flavors nicely. Serve the shrimp soup on toast. Sprinkle with more parsley and chili if you prefer.
Instead of saffron, you can use sweet paprika to flavor your shrimp soup. You can then enrich your shrimp soup with other ingredients to make it even tastier: for example, by adding tomato and chopped vegetables made with one onion, two shallots, one stalk of celery, and one carrot to brown in a pan. Fry half of the vegetables, also add the prawn shells and white wine. Let simmer and add two peeled tomatoes, salt, pepper, and shrimp cooking water—Cook for about 40 minutes. In a pan, brown the other half of the vegetables with the prawns, add two spoons of water, and cook for 10 minutes. Then add the soup made with the other vegetables, filtered. Cook for 5 minutes and serve on toast.
Also Read: OCTOPUS AND POTATO SALAD RECIPE