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Shrimp soup

Shrimp soup



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A bowl of happiness for cold days :)

  • 100 g frozen shrimp
  • 1 liter chicken soup (or water)
  • taietei lati
  • 2 green onions
  • 1 lg soy sauce
  • 1/2 lg wine vinegar
  • salt
  • white pepper
  • 5 black peppercorns

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Shrimp soup:

The shrimp are boiled in the soup together with the peppercorns. When they are cooked, add the noodles. After the noodles have boiled, add salt, soy sauce, pepper and vinegar.

After turning off the heat, add chopped green onions into pieces of about half a cm.

Good appetite :)


If you are a seafood lover, this recipe for shrimp soup is exactly what you are looking for!

  • 400 grams of cleaned and washed shrimp
  • 1 chopped onion
  • 4 slices of chopped bacon
  • 4 cloves crushed garlic
  • 2 ½ cups of milk with 3.5% fat
  • 1 ¼ cup unsalted chicken soup
  • ¼ cana faina universal
  • 1 bay leaf
  • A little thyme
  • Salt and pepper to taste
  • 200 grams of frozen corn
  1. Cook the bacon in a large saucepan over medium heat for 6 minutes or until crispy. Remove excess fat from the pan with a spoon.
  2. Add the chopped onion, garlic and thyme to the pan, cook for 2 minutes or until translucent.
  3. Add the flour over the onion and cook, stirring constantly. Then add the milk, soup and bay leaf. Bring to the boil.
  4. Reduce heat to medium and cook for 2 minutes. Add salt, black pepper, shrimp and corn.
  5. Transfer the soup to the bowls and sprinkle the bacon on top and a little green onion (optional).

This was the recipe for shrimp soup with super light, creamy and delicious corn for all shrimp lovers.

Hi, I'm Adnana Alexe! I like to make delicious vegan dishes and create delicious vegan versions. I like that nature has the power to heal and that, when used correctly, the elements of the Earth can help and benefit our body. Whether it is essential oils, herbs or common spices found in our kitchen, organic and harvested ingredients, they can work wonders for our body.


Ingredients for the lobster / shrimp stock

For 1 liter of shrimp and / or lobster stock, you will need:

  • 1 liter of fish stock
  • minimum 300 grams of shrimp / lobster carcasses and heads
  • 2 tablespoons brandy
  • 2 tablespoons butter
  • a few cloves of garlic, crushed
  • optional but desirable, a tablespoon of fish sauce (you can find it in bottles, in any supermarket)

The more shrimp carcasses you have, the better. If you also have lobster shells, it's fantastic. Break them with the back of the knife blade, into small pieces, and put them in the pot with the shrimp.

Heat a pot with a lid. Put the butter in it and the garlic. Cook a little over high heat. Add the carcasses and cook until all the liquid is gone. Add the fish sauce and brandy. After a minute, add the fish stock. Bring to the boil, cover and simmer with a lid on low heat for at least half an hour. Strain through a fine sieve. Allow to cool, discard the accumulated fat on top and place in containers that you keep in the fridge / freezer.


Thai fish and shrimp soup

After a (too short) vacation, last Monday I started the second semester of the second year. I don't know how time passes and how it is that I am already halfway through my studies. But what I do know is that I have exactly the same enthusiasm as in the beginning. The courses are becoming more and more complex, the exams are becoming more and more difficult, and I have the impression that my days and hours are not enough to assimilate and deepen everything I learn. The ratio between study hours in the classroom and individual study hours is somewhere at 1: 3. This means that for every hour spent in class you need another 3 hours of individual study & # 8211 so you can really delve into a subject. In my life I have not been more conscientious than now. And as if I had never been more motivated to finish my work quickly at the office and get home, to start reading / studying / experimenting. I feel like I'm in a rollercoaster. The more I study, the less I feel like I know less. And then I ask. I wonder. I'm looking for explanations. I start testing and experimenting with techniques, ingredients and flavors. I'm wrong. I take it from the beginning. I am happy and I have the impression that I have discovered a perfect combination. Until the next day, when I realize there's probably room for improvement. And I take it again from the beginning.

Last Tuesday, the Kitchen Tecniques (level 2) course was about fish and fish soups. I jumped up for joy when I found out. We stocked fish, then played with it, using it as a base in a Thai soup and a chowder. I remembered last year's trip to Billingsgate Fish Market. And I missed the fish again. From Tuesday until today, I've been thinking about these soups. The teacher (who lived in Thailand for more than half a year and gave us a super demo of Thai soup) told me that the soup I made was almost as good as his. Close. I'm more critical of myself. I've known this since I tasted both soups. His was hot, spicy, fragrant. You could smell the scent of lemongrass and ginger, the spiciness of green chilli and the taste of lime that came to balance as if all these flavors. Mine wasn't hot enough. And not as spicy. It feels like I still don't know how to balance Asian flavors. I don't feel them, I don't intuit them. I don't have enough experience. But I & # 8217m learning.


Shrimp Soup - Recipes

for 6 people:
18 shrimp,
2 carrot,
1 large fennel (fennel bulb),
1 green cloth,
1 onion,
500 g tomatoes,
50 ml (3 tablespoons) olive oil,
2 garlic cloves,
1 thyme link,
1 saffron powder,
2 tablespoons tomato paste,
50 ml (3 tablespoons) Pastis (French liqueur flavored with anise, licorice and menthol - similar to Ouzo),
2 & frac12 it the water
& frac12 fresh basil link,
100 g spaghetti,
salt,
pepper.

Peel the shrimp.
Heat the olive oil in a 4 l pot (see Emile Henry & Oslash pot 24 cm) and quickly fry the shrimp. They are taken out and set aside.
Carrots, celery and fennel are cut into cubes. Chop the onion. Tomatoes are cut. Grind the garlic.
Add to the pot with the remaining oil, carrots, fennel, tomatoes and onions and sauté. Then add the crushed garlic, thyme and saffron.
Add the 3 tablespoons of Pastis and then thicken the contents with tomato paste. Then add water, mix, and bring to a boil. Season with salt and pepper, put the lid on and let it boil for approx. 45 minutes.
After boiling the mixture, put it on the food processor for a while, then boil it in the pot for another Ten minutes along with spaghetti broken into pieces and shrimp.
At the end, chop the basil and add it to the soup. Serve immediately.
Good appetite!


Shrimp soup with sour cream, in Flemish style

This type of soup, made from fresh shrimp, is a Belgian specialty. Although it is popular especially in the northern part of the country, in Protestant-Lutheran Flanders, where Dutch is spoken, the recipe seems inspired by French cuisine.

The soup is very tasty, robust and refined at the same time. It is good especially in spring and autumn, but also in winter, served very hot.

Kitchen: belgiana
Difficulty: average
Amount: 4 servings
Preparation time: 20 minutes
Cooking time: 1 hour 45 minutes

ingredients:
750 g shrimp with shells and heads
500 g shrimp shells
1 large onion, finely chopped
1 celery stalk, finely chopped
1 leek, cleaned and finely chopped
400 g chopped tomatoes out of the box
200 g sour cream 32% fat
2 egg yolks
1 liter of water
500 ml white wine
100 ml brandy
6 strands of fresh thyme
2 bay leaves
10 strands of fresh parsley
4 cloves of garlic, lightly crushed
60 g butter
30 g flour
black pepper, freshly ground
a hot paprika powder, optional
salt

Instructions:
Melt 30 g of butter in a large pot. Add onion, celery and leek and cook over low heat, stirring frequently, about 10 minutes. Be careful not to brown the vegetables.

Clean the shrimp and shells. If you want, keep some of them whole, to decorate the plate more attractive when serving.
Transfer the cleaned heads and shells, plus those purchased separately, to the pot of vegetables cooked in butter. Pour water into the pot, add tomatoes, thyme, parsley, bay leaf and garlic.
Season with a little pepper and salt. Bring the liquid to a simmer and cook the ingredients for about 1 hour, over very low heat.

Strain the shrimp stock. Squeeze the solids from the sieve with the bottom of a wooden spoon to extract all the liquid. Discard the solids left in the sieve.

Melt the rest of the butter in the pot, add the flour and make a rantas. Stir constantly, then add the shrimp stock, in a thin stream. Incorporate the rantas into the liquid and bring to a simmer. Add the wine and mix well. Simmer (simmer) the mixture for about 15 minutes.

Meanwhile, a liaison is made: beat the yolks with sour cream. Take the soup pot off the heat and add the sour cream mixture. Add the shrimp and brandy. Cook the composition over very low heat, stirring carefully for about 3 minutes, until the shrimp are done and the soup has thickened. Do not bring the soup to a boil, as it may cause cheese.

Take the soup off the heat and process it a little with a hand blender, so that the shrimp are cooked. It should not be processed too much: although some of the shrimp turn into pasta and thicken the soup, the rest should remain about 1 cm.

The soup tastes good and the seasoning fits. I also added a little hot paprika, but it is not obligatory: adjust it to your taste.
Serve hot soup, garnished with fresh thyme leaves and croutons.

Note:
Shrimp shells can be found at Metro. Their use is not really mandatory, but with them the shrimp stock has a stronger, better taste.

If you set aside some shrimp for garnishing the soup, boil them together with the cleaned ones and remove them before using the blender.


Divide leftovers between freezer and refrigerator. I can defrost frozen soup one night when cooking is the last thing I want to do. And I can bring the soup from the fridge to work at noon the next day.

A recent study showed that people who started lunch with vegetable soup ended up eating 20% ​​less than those who skipped soup. Anything that fools me into eating less helps!

This simple recipe for mashed vegetable soup is all I like in a soup and more. You can make different vegetable soups from this recipe - just choose one vegetable and start cooking. Here is the basic method for preparing a simple vegetable soup in the form of puree and variants for carrot, potato, broccoli and pea soup, but you can use other vegetables, such as zucchini or sweet potatoes.

In the picture: Potato soup

5 cups chopped peeled potatoes

Simmer for about 15 minutes.

Per serving: 128 calories 3 g fat (1 g sat, 2 g mono) 4 mg cholesterol 22 g carbohydrates 4 g protein 2 g fiber 434 mg sodium 460 mg potassium.


How to prepare shrimp for this Greek style shrimp recipe.

For this recipe for saganaki shrimp we need shelled shrimp or at least shelled with a tail. You can also use unpeeled shrimp, but keep in mind that you will have to peel them while eating, and this is not something very pleasant for everyone. For this reason I prefer to use the peeled ones or to peel them myself before using them. This way it is easier for everyone. From the leftovers of shrimp I can make a soup that I can use for other fish dishes. If I don't use it immediately, I freeze the soup in freezer bags, and if I use it in 2-3 days, I keep it in the fridge. Anyway, I'm careful not to spoil it.

The recipe for saganaki shrimp is simple and easy. For a start, it is very important to cook the shrimp a little, so that it leaves its taste and changes its color. You don't have to cook them completely because we will cook them in the oven anyway. Then cook the onion until it softens with the hot pepper. The pepper can also be omitted, if you do not want the preparation to be spicy. It's not very fast, but it has a spicy touch. Then I added the tomatoes. I used fresh tomatoes, but the canned ones are also ok. For the fresh ones, don't forget that you have to peel them first and cut them into small cubes. You can also use homemade tomato juice, or, why not, and bought.

To finish the saganaki shrimp recipe, you have to put the shrimp over the sauce, add the feta cheese and put the preparation in the oven. Feta cheese can also be replaced with Telemea cheese and works just as well. I used the original one to get as close as possible to the classic dish. Leave the shrimp in the oven until the cheese browns and melts slightly. Then sprinkle with fresh parsley and you can serve. It goes perfectly with a crispy bread or with pita. Be sure to do it too homemade lemonade and you will have a delicious and only good dish to share with all your loved ones. Try it too and I'm waiting for you to tell me if I made you want a holiday in Greece.


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