Shrimp soup is not only very healthy in its properties, but also delicious. Now everyone can cook it without exception. After all, there is a huge variety of different types of seafood on store shelves. This also applies to shrimp: from the smallest to the largest. It all depends on your personal preferences and tastes. But, in order to prepare a delicious soup, you must follow some rules. This concerns the compatibility of certain types of products. This article will help you with this issue.
Soup is an irreplaceable source of nutrients. Doctors around the world advise using it every day. And all because it is good for the stomach and digestive system as a whole.
When soups are cooked for a long time, all the beneficial qualities disappear. Therefore, you should remember that you need to cook soups only as much as required by the type of food in them.
The benefits of shrimp are invaluable. They contain: proteins, water, fats, saturated fatty acids, carbohydrates, Vitamins A, B1, B2, B5, B6, B9, C, E, Omega 3 acids, magnesium, calcium, potassium, iron, phosphorus, fluorine, copper , selenium, zinc, chromium and iodine, folic acid. In total, there are more than 2000 species of shrimp, and they are divided into warm-blooded and cold-blooded. Eating shrimp has enormous benefits for the human body, prolonging youth, and promoting health.
How to cook shrimp soup - 15 varieties
This recipe is suitable for those who are preparing shrimp soup for the first time. You will immediately appreciate the taste of this dish.
Ingredients:
- Processed cheese - 400 g
- Potatoes - 400 g
- Medium carrots - 1-2 pcs.
- Peeled shrimp - 400 g
- Milk - 200 g
- Lemon - 0.5 pcs.
- Vegetable oil - 1-2 tbsp. l.
- Bay leaf - 2 pcs.
- Oregano, basil (or other spices) - to taste
- Parsley - to taste
- Salt - to taste
Preparation:
Wash the shrimp. In boiling water - 1 liter, squeeze the juice of half a lemon, add spices, cook the shrimp for 2 minutes. Then strain the broth.
Pour 2 liters into the pan. water and strained broth. Add melted cheese. Add some salt. Pepper it.
Finely chop the potatoes and place them in the broth. Cook for 15 minutes.
Grate the carrots and fry in oil for a minute.
Pour the carrots and shrimp into the soup.
Then pour in the milk. Bring to a boil.
Serve, garnished with parsley.
Corn will make your soup sweeter and creamier.
Choose sweet corn varieties.
Ingredients:
- Frozen corn - 1 package
- Cream - 100 ml
- Peeled shrimp - 200 g.
- Garlic - 2 cloves.
- Provençal herbs - 1 tsp.
- Salt - 2 tsp.
- Pepper - 1 tsp.
- Olive oil - 3 tbsp.
Preparation:
Boil the corn. Place it in boiling water and cook for 7 minutes. Drain, reserving some broth.
Add salt, pepper, spices. Grind everything with a blender.
Then pour corn broth and 2 tablespoons of olive oil into the puree. Bring to a boil.
Fry shrimp in olive oil for 5 minutes. Add the garlic cloves and herbs.
Serve the soup in bowls with a handful of shrimp on top.
If you love seafood, try making this soup recipe. It is easy to prepare.
Ingredients:
- Shrimp - 300-400 g
- Squid - 1-2 pcs. - 200-300 g.
- Carrots - 1 pc.
- Rice - 2-3 tbsp. spoons
- Parsley - 2 tsp.
- Salt - 0.5-1 tsp.
Preparation:
Bring about 0.8 liters to a boil. water.
Boil shrimp in it for 3 minutes.
Strain the broth. Boil again.
Add rice. Cook over low heat for 10 minutes.
Cut the carrots into thin slices.
Place the carrots in the soup and cook for 10 minutes.
Clean and wash the squid carcasses. Cut into half rings. Add to soup. Cook for 3 minutes.
Serve the soup, put 5 peeled shrimp in each plate, sprinkle with herbs.
A Thai recipe for shrimp soup will surprise even a gourmet.
Ingredients:
- 3 tbsp. l. - dry mustard seeds
- 1 tsp. - curry
- 0.5 tsp. - turmeric
- 1 l. - coconut milk
- 1 PC. - red pepper (sweet)
- 1 PC. - hot pepper
- 3 pcs. - onion bulbs
- 750 g - peeled shrimp
Preparation:
Cut sweet peppers and onions into strips.
Pour olive oil into the pan. Add vegetables, simmer for 2 minutes.
Add a sprig of hot pepper. Also add curry and turmeric. Stir. Simmer for 4 minutes.
Pour in coconut milk. Bring to a boil. Cook for 5 minutes.
Then add shrimp. Boil for 2 minutes.
Serve with greens.
If you like sourness in soups, then try adding tomatoes.
Choose tomatoes solely according to your taste. If you like acid, then more sour. If you prefer sweetness in your soups, then go for a specific sweet variety.
Ingredients:
- Shrimp - 250 g.
- Rice - 2 tbsp. l.
- Tomatoes - 1 pc.
- Tomato paste - 1 tbsp. l.
- Onions - 1 pc.
- Cilantro - 1 bunch
- Dill greens - 0.5 bunch
- Garlic - 2 cloves
- Bay leaf - 2-3 pcs.
- Ground black pepper - 1 tsp.
- Vegetable oil - 2 tbsp. l.
- Salt - 1 tsp.
- Water - 1 l
Preparation:
Clean the shrimp.
Wash the tomatoes, cut into slices.
Peel the garlic and chop finely.
Finely chop the greens.
Place shrimp, tomatoes, garlic, bay leaf, and dill in a pan.
Pour 1 liter. purified water. Bring to a boil.
Finely chop the onion. Fry until done. Add to soup.
Dilute tomato paste with 2 tbsp. broth. Then add the pasta to the soup.
Add finely chopped cilantro.
Rinse the rice thoroughly. Pour into soup.
Salt and pepper. Cook for 20 minutes.
The soup is ready.
Thanks to celery, the taste of the soup will be very piquant. And if you add spices, then it will exceed all expectations.
Ingredients:
- Shrimp - 400 g.
- Onion - 1 pc.
- Celery - 2 sticks
- Tomato sauce - 2 tbsp.
- Flour - 2 tbsp.
- Processed cheese - 1 jar
- Tomatoes - 2 pcs.
- Little creamy
Preparation:
Clean the shrimp.
Place shrimp shells in 1 liter of water and cook for 35 minutes. Strain the broth.
Finely chop the onion and celery. Fry in butter until done.
Add tomato sauce, flour and tomatoes with 200 gr. shrimp, fry for 2 minutes.
Add the contents of the frying pan to the prepared broth. Salt and pepper. Add spices to taste. Boil for 10 minutes.
Grind the resulting soup with a blender. Serve in portions, sprinkling the remaining 200 grams on top. shrimp.
Due to the chicken broth, the soup has a characteristic meat aroma and taste.
Ingredients:
- 600 ml chicken broth
- 300 gr. processed cheese
- 4 medium potatoes
- 200 gr. peeled shrimp
- 50 gr. hard cheese
- 1 clove of garlic
- Olive oil
- Muscat to taste
- Salt and pepper
Preparation:
Peel the potatoes. Cut into cubes. Boil it in chicken broth.
Fry the shrimp in olive oil until cooked, add salt and pepper.
Mash the boiled potatoes directly in the broth.
Grate the melted cheese and place in a saucepan.
Chop the garlic and add to the pan
Bring the soup to a boil. Add spices to taste.
Add shrimp, cook for 1 minute.
Serve warm, sprinkled with nutmeg.
Lovers of noodles in soup should try this recipe, it doesn’t take much time, but is a source of nutrients.
Choose noodles made from durum wheat.
Ingredients:
- Fresh or frozen shrimp - 450-500 g
- Onions - 1/2 pcs.
- Celery - 2 stalks
- Garlic - 3 cloves
- Tomato paste - 2 tablespoons
- Flour - 2 tablespoons
- Broth - 2 cups
- Noodles - 150g.
- Milk - 3 glasses
- Olive oil - 4 tablespoons
- Bay leaf - 1 pc.
- Basil - 4 leaves
- Green onions
Preparation:
Remove shells from shrimp.
Cut the onion, garlic, and celery stalks into small cubes. Fry in olive oil.
Add flour, tomato paste. Stir. Simmer for 2 minutes.
Then add 2 cups of broth and milk. Stir.
Add peeled shrimp and noodles. Throw in a bay leaf. Season with salt and pepper. Boil for 10 minutes.
This soup has many different spices. If you are a foodie and love spices, then this recipe is for you.
Ingredients:
- 2 stalks of celery
- 1/2 sweet pepper
- 1 onion
- 50 g Umalatte butter
- 2 tbsp. l. flour
- 1 liter fish broth
- 1/2 tsp. “5 peppers” mixture
- 1/2 tbsp. l. dried basil
- 1/2 tsp. ground paprika
- 1/2 tsp. ground chili pepper
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 1/4 tsp. dried mustard
- 500 g peeled shrimp
- 350 g corn
- 2 tbsp. l. capers
- 1 pack of Unagrande mascarpone
- Green basil leaves for garnish
Preparation:
Celery, bell peppers, and onions cut into cubes.
Transfer the vegetables to the pan. Add oil. Fry the vegetables for 3 minutes.
Add flour and fry.
Then pour in the broth. Season with salt and pepper. Add all the spices. Bring to a boil.
Add corn, capers, shrimp, check for 4 minutes.
Add mascarpone, bring to a boil, stirring constantly.
Serve the soup garnished with basil sprigs.
Shrimp soup - vegetable
Ingredients:
- 70 gr. rice
- Sweet pepper - 1 pc.
- 1 carrot
- 1 red onion
- 300 gr. shrimp
- 100 gr. green beans (young)
- 1 large tomato
- 10 olives
- 40 gr. drain oils
- Salt, paprika, turmeric, parsley leaves, chopped and pepper
Preparation:
Remove shells from shrimp. Boil in salted water for about 2 minutes.
Remove the shrimp and add rice to the broth, simmer for 7 minutes.
Cut the carrots into slices. Diced onion. Fry the vegetables until done.
Add diced tomatoes, chopped peppers and green beans to the broth. Boil for 5 minutes.
Add the fried vegetables to the spiced broth.
Fry the shrimp in butter in a frying pan for 2 minutes. Season with salt and pepper.
Add fried shrimp to the soup and add olives. Boil for a minute.
Garnish with parsley.
The soup is served cold with cucumber cubes. If you are a lover of cold soups, then you will love this recipe.
Ingredients:
- Onion - 0.5 pcs.
- Carrots - 3 small
- Bay leaf - 2 pcs.
- Shrimp - 12 pcs.
- Cucumbers – 1.5 kg
- Hot pepper - 1 pc.
Preparation:
Peel and cut the carrots into cubes.
Also cut half the onion into cubes.
In a saucepan, add carrots and onions to heated olive oil and fry until tender.
Add 2 bay leaves.
Then add the peeled shrimp and pour boiling water until the entire contents are slightly covered with water. Cook for 2 minutes.
Remove the shrimp.
Grind cucumbers and hot peppers in a blender.
Strain the puree through a fine sieve, squeezing out the juice.
You should have approximately 500-700 ml. juice
Pour vegetable broth into this pan in a 1:1 ratio.
Serve the soup with shrimp on top.
The soup, very delicate in texture, will surprise you with its delicate aroma and unusual taste.
Use only fresh mushrooms for this soup. Fry them separately from other foods so that the color of the mushrooms does not color the rest of the ingredients.
Ingredients:
- About a kilogram of shrimp
- 3 cups meat (chicken) broth
- 200 ml dry white wine
- 1 cup heavy cream
- 1 cup whipped cream
- 150 gr. finely chopped mushrooms (can be champignons)
- 4-5 tablespoons vegetable oil
- celery sprig
- To taste nutmeg, pepper, salt
- Greenery
Preparation:
Fry peeled shrimp in butter.
Separately, fry the diced champignons.
Combine mushrooms and shrimp in a saucepan. Pour in the broth and wine. Add spices, celery. Cook for 15 minutes.
Remove celery from soup.
Grind the contents of the pan using a blender.
Pour in the cream.
Top with whipped cream and herbs.
Bean lovers will definitely love this soup. It contains the maximum amount of useful substances.
Ingredients:
- Salad shrimps - 250 gr.
- Celery root - 200 gr.
- Parsnip - 200 gr.
- White beans - 300 gr.
- Onions - 1 pc.
- Potatoes - 2 pcs.
- Garlic - 7 cloves
- Olive oil - 50 ml.
- Cream - 200 ml.
Preparation:
Boil the beans
Finely chop the onion and garlic. Fry in olive oil until done.
Add finely chopped celery to the onion and garlic. Fry.
Peel the parsnips. Finely chop, place in a frying pan, and simmer.
Peel the shrimp and boil the broth from the shells. Strain.
Cut the potatoes into cubes. Pour into the broth along with the fried vegetables. Add beans. Season with salt and pepper. Cook until done. Pour in heavy cream. Grind the resulting mixture with a blender.
Serve, garnishing with shrimp on top.
Shrimp soup - creamy
Thanks to the cream, the soup turns out very tender and light.
Ingredients:
- Shrimp (regular, unpeeled) - 1 kg.
- Pasta (“bows”) - 150 gr.
- Carrots (medium) - 1 pc.
- Pepper (sweet, yellow) - 1 pc.
- Processed cheese - 3-4 tbsp.
- Cream (20%) - 50 ml.
- Mediterranean herbs - 0.5 tsp.
- Parsley
- Water - 1.5 - 2 l.
- Butter
Preparation:
Boil shrimp in salted water
Cool the shrimp. Clean. Sprinkle with lemon juice.
Boil the pasta in the same broth.
Grate the carrots and pepper on a fine grater.
Fry the grated vegetables in butter until fully cooked.
Bring the broth to a boil. Add spices, salt, pepper.
Grate the cheese and pour into the broth. Pour in the cream. And other ingredients.
Bring the soup to a boil. Cook for 7 minutes.
This soup is served hot, garnished with herbs.
The soup with the addition of orange juice has a very piquant taste. If you like experiments, then this recipe is for you.
Ingredients:
- Juice of two oranges;
- Eggs - 2 pcs.
- Garlic - 1 clove
- Shrimp - 12 pcs.
- Balsamic vinegar
- Olive oil
- Salt, dill - to taste
Preparation:
Egg - 1 piece, garlic, 1 tbsp. vinegar, salt, 4 tbsp. olive oil, beat orange juice in a blender.
Boil the shrimp. Add 6 shrimp to a blender.
Chop the remaining shrimp as desired.
Boil 1 egg. Cut into cubes.
Chop the dill.
Mix shrimp, herbs, and egg into the mixture.
Serve cold. Decorate with greens.
Shrimp soups are a wonderful alternative to first courses with meat. They diversify the diet and enrich it with iodine and protein.
Seafood soups will fill your daily or holiday menu with marine exotica and will give you real pleasure from tasting a delicious dish. They will become a lifesaver for housewives who want to prepare a tasty, interesting dish and spend a minimum of effort and time on it. Due to the fact that shrimp cook quite quickly, soups with them will not require as long cooking as their meat counterparts.
The first dish in our country is traditionally an obligatory attribute of the daily diet. In this regard, many housewives are choosing more and more new recipes in order to add some variety to the menu. Shrimp soups, which are distinguished by a large number of all kinds of unusual variations, can successfully cope with this task. Whether it is puree soup, vegetable or creamy soup that includes shrimp, it will certainly become one of the most favorite dishes for the whole family. Their indescribable delicate taste and surprisingly delicate shrimp aroma will make you return to preparing these dishes again and again.
Shrimp soup recipes
Recipe 1.
Ingredients: 340 g shrimp, 320 g processed cheese, 320 g potatoes, 90 g carrots, 53 g Danablu cheese, 85 g onions, ½ part lime, 63 ml olive oil, 2.3 l water, 16 g dill, salt, 4 g white pepper.
Peel the shrimp and place in a container. Pour in lime juice, salt and sprinkle with white pepper. Marinate for 25 minutes. We clean and rinse the vegetables. Chop the onion. Cut the carrots into cubes as small as possible. Chop the potatoes not very large, add water and cook. After 7 minutes, dissolve the melted cheese in the potato broth. If the cheese is hard, pre-cut it. In half the oil required by the recipe, fry the shrimp until the tails are golden brown. Then take it out, add the remaining oil, fry the onions and carrots. Place fried vegetables and seafood into the soup. Cook until the potatoes are completely cooked. Salt. Grind Danablu cheese. Rinse the dill and chop it coarsely. Pour the soup into portions, sprinkle with blue cheese and dill.
Recipe 2.
Ingredients: 470 g shrimp, 180 g potatoes, 170 g zucchini, 190 ml milk, 110 ml cream, 46 g butter, 65 g leek, 12 g garlic, 14 g basil, 14 g oregano, salt, 2 bay leaves.
Boil the shrimp, adding salt, with bay leaves. Strain the broth, leaving about a liter for cream soup. Clean the shrimp. Melt the butter. Finely chop the white onion stalk. Peel the garlic and chop it with a knife. Fry the onion, then add the garlic. We clean the vegetables, rinse them, grate the potatoes and zucchini. Pour milk into the strained shrimp broth and boil. Add grated vegetables and fried onion and garlic mixture. Cook for 10 minutes. We wash the greens, chop them, and place them in the soup. Boil for another 5 minutes. Salt. Pour in the cream. After 2 minutes, add 2/3 of the boiled shrimp. Remove from heat and beat with a blender. Garnish with remaining shrimp.
Recipe 3.
Ingredients: 950 g shrimp, 195 ml white wine, 620 ml fish broth, 390 ml cream, 230 g oyster mushrooms, 1 branch of celery, 64 g butter, 17 g dill, 3 g dry nutmeg, 2 g dry hot pepper, salt .
Defrost the shrimp and peel them. Wash and chop the oyster mushrooms. Fry these ingredients one by one in oil. We send them to the heated broth. Pour in the wine. Rinse the celery and add it whole to the soup. Add nutmeg, hot pepper, and salt. Boil for 20 minutes. Take out the celery. Beat the soup with a blender. Pour in half the cream required according to the recipe. Lightly beat. Whip the remaining cream separately and use it to decorate the finished dish. Pour the soup into portioned bowls, sprinkle with chopped dill, and put whipped cream on top.
Recipe 4.
Ingredients: 370 ml coconut milk, 260 g tiger prawns, 260 g chicken meat, 270 ml broth, 6 g ginger root, 85 g lime, 12 ml vegetable oil, 64 g green onions, 9 g chili, 14 g cilantro, 16 g walnuts, salt.
Wash the chicken meat and boil with salt for about 40 minutes. Remove the finished chicken and strain the broth. Peel the nuts, chili, ginger root. Place these components in a blender bowl and grind. Wash the lime, rub the zest into the mixture of ginger, chili and nuts. Squeeze lime juice over them. Clean the shrimp. Pour coconut milk into the strained broth. After boiling, add shrimp. Chop the cooled meat finely. Fry the mixture of zest, nuts, chili in oil. We send it to the soup, add pieces of chicken and chopped onions. Boil for 6 minutes, add salt. Decorate with cilantro.
Recipe 5.
Ingredients: 520 g shrimp, 380 ml coconut milk, 340 g oyster mushrooms, 65 ml fish sauce, 120 g rice, 5 g chili paste, 180 g tomatoes, 110 g onions, 2 lemongrass stalks, 16 cm galangal root, 1 lime, 3 lime leaf, 12 g chili pepper, 1.3 liters of water.
Thinly slice the galangal. Cut the lemongrass into 30 mm long slices and beat lightly. Boil these ingredients for 6 minutes with 32 ml of fish sauce. We wash the oyster mushrooms, chop them, and place them in a decoction. Peel the tomatoes and onions, chop them, and add them to the soup. Add chili paste. Cook for 12 minutes. We clean the thawed shrimp, making sure to remove the black vein. Transfer the shrimp tails along with the lime leaves to the pan. Squeeze out the lime juice. Cook for 7 minutes. Add coconut milk. Let's boil. If necessary, add fish sauce, which replaces salt here. Boil the rice separately. Place boiled rice in bowls and pour in soup. Remove the galangal, lemongrass and lime leaves. Garnish with fresh chili.
Recipe 6.
Ingredients: 635 g king prawns, 230 g mussels, 1300 g tomatoes, 230 g sweet red pepper, 95 g red onion, 55 g carrots, 5 g Tabasco sauce, 14 g basil, 14 g garlic, 235 ml dry wine, 5 g dried Italian herbs, 22 ml balsamic vinegar, 26 ml olive oil, 56 g Parmesan, salt.
After pouring boiling water over 330 g of tomatoes, remove the skins. We clean the pepper. We cut these vegetables into cubes. Chop the washed basil, peeled onion, carrots, and 10 g of garlic as finely as possible. Fry the ingredients in hot oil for 5 minutes in the following order: onions, carrots, peppers, garlic, tomatoes, basil. Transfer to a saucepan and blend with a blender. We peel the remaining fresh tomatoes, grind them in a blender, and combine them with the rest of the ingredients. Add dry herbs, salt, Tabasco sauce and vinegar. Cook for 12 minutes. Place the remaining garlic into the hot oil, which we first crush with a knife without peeling. After 2 minutes, remove the garlic cloves and add the peeled shrimp to the oil. Fry for 6 minutes, add salt. Grate Parmesan. Pour the soup into portions, adding shrimp and Parmesan to each bowl.
Recipe 7. Vegetable soup with shrimp and almonds
Ingredients: 430 g peeled shrimp, 560 g broccoli, 230 g pepper, 160 g peas, 220 g hake fillet, 2.1 l water, 1 clove garlic, ¼ part lemon, salt, 40 g almonds, 26 ml vegetable oil, cilantro , pepper.
We wash the hake and boil it with salt. Strain the broth. Wash the vegetables. Divide the broccoli into pieces, peel and chop the pepper. Fry the sliced nuts in oil and squeeze out the garlic at the end. Place chopped vegetables and peas into the broth and cook for 3 minutes. Add shrimp and nuts. Boil for another 6 minutes. Place pieces of boiled hake, pepper, and squeeze out citrus juice. Decorate in portioned bowls with whole shrimp and cilantro.
- a spectacular, unusual and at the same time easy to prepare dish. For it to become a real home culinary masterpiece, you just need to choose a recipe that best suits the taste preferences of its tasters and strictly follow the cooking instructions. Having spent a little time, without much difficulty you can create a tasty “sea” first course, which, moreover, due to the large amount of valuable substances in seafood, will bring significant benefits to the body.
Shrimp are a real seafood delicacy. Representatives of crustaceans are valued by gourmets around the world for their unique taste properties, and by doctors for their undeniable benefits for the body. Shrimp are sold mainly in a boiled-frozen state, which is why they do not require long-term heat treatment. With shrimps, any dish becomes attractive and tasty, even something as simple as soup.
Shrimp soup - general principles and methods of preparation
Shrimp soup can be prepared with the addition of any ingredients, but the most valuable in terms of taste criteria is the combination of delicious sea creatures with cheese and cream. Often, dry white wine, mushrooms, vegetables, herbs, all kinds of spices and even citrus fruits are also added to soups.
But whatever recipe you choose, remember that shrimp are delicate creatures that do not tolerate prolonged heat treatment. Just three to five minutes of heating is enough, and the shrimp are ready. If you keep them on a hot stove, they lose their juiciness and turn into banal rubber, so it is recommended to add shrimp to the soup at the very end of cooking.
Shrimp soup - food preparation
When choosing shrimp, consider the following points (if the shrimp are fresh frozen): crustaceans in shells should have a curved tail, and the color of the head should vary from light shades to green, but in no case black. There shouldn't be a lot of ice on the shrimp.
To prepare unpeeled fresh frozen specimens for cooking, you need to defrost them on a separate shelf of the refrigerator, remove the head, shell, and inner film and boil them for about five minutes. As for boiled-frozen “individuals”, they are sold already peeled, pink and completely ready for consumption. Just throw these into boiling water, and in 2-3 minutes the dish is ready.
Shrimp soup - the best recipes
Recipe 1: Cheese soup with shrimp
Do you like light and tender puree soups and seafood? So you should definitely try this dish, which belongs to exotic oriental cuisine. Exquisite, tasty and very easy to prepare. This dish should be prepared only with chicken broth, so boil it in advance and use the chicken in another dish.
Ingredients:
- 600 ml chicken broth
- 300 gr. processed cheese
- four medium potatoes
- 200 gr. peeled shrimp
- 50 gr. hard cheese
- garlic clove
- oil grows. (preferably olive)
- nutmeg to taste
- salt and pepper to taste
Cooking method:
1. Peel the potatoes and boil them in broth, cutting them into arbitrary cubes. Thaw the peeled, boiled-frozen shrimp, place in a colander to drain the moisture and fry in oil for two minutes, adding salt and pepper.
2. Mash the boiled potatoes into a pulp right in the broth where they were boiled (you can rub them through a sieve so that there are no lumps). Grate or finely chop the processed cheese and place it in a saucepan. We also send chopped garlic.
3. Bring the puree soup to a boil, add seasoning, reduce heat. Literally one minute before readiness, place the fried shrimp in the dish. When serving, decorate the puree soup with grated hard cheese.
Recipe 2: Vegetable soup with shrimp
This dish contains all the most useful things that nature can provide: easily digestible proteins contained in shrimp, plus a list of valuable vegetables that ideally highlight the taste of the soup and valuable crustaceans. For this recipe, it is better to purchase fresh frozen shrimp. If you don’t find any, use boiled-frozen ones.
Ingredients:
— 70 gr. rice
— sweet pepper - 1 pc.
- one carrot
- one red onion
- 300 gr. shrimp
- 100 gr. green beans (young)
- one large tomato
- ten olives
- 40 gr. drain oils
- to taste: salt, paprika, turmeric, chopped parsley leaves and pepper
Cooking method:
1. Peel the shrimp and boil for several minutes in salted water. We take them out. Set aside. Add rice to the broth and boil it for about seven minutes.
2. Cut the carrots into slices, the onion into half circles, fry the ingredients in a frying pan, first the onion, then the carrots.
3. When the rice reaches half-cookedness, add diced tomatoes (you need to remove the skins from them first), chopped peppers and green beans into the pan. Cook for about five minutes, then put the roast and spices into a container.
4. Heat the frying pan and fry the shrimp in butter over high heat for one to two minutes, adding salt and paprika.
5. Place shrimp and olives in the finished soup and keep it on the fire for another minute, and then turn it off, adding chopped parsley leaves.
Recipe 3: Creamy soup with shrimp and mushrooms
Healthy, delicious, delicate creamy soup with shrimp and mushrooms! A real masterpiece! And it’s not at all difficult to prepare, the main thing is to stock up on the necessary ingredients and you’re only one step away from preparing the delicacy.
Ingredients:
- about a kilogram of shrimp
- three glasses of meat (chicken) broth
- 200 ml dry white wine
- one glass of heavy cream
- one glass of whipped cream
— 150 gr. finely chopped mushrooms (can be champignons)
- 4-5 tablespoons of vegetable oil
- a sprig of celery
- nutmeg, pepper, salt to taste
- optional greens
Cooking method:
1. Defrost shrimp and fry in butter. Separately, fry the champignons until cooked.
2. Mix mushrooms with shrimp in a deep metal container, pour in broth with wine, add spices, celery and cook over low heat for no more than ten to fifteen minutes.
3. Next, remove the celery from the soup, and grind everything else along with the liquid in a blender. Dilute the puree soup with cream. Before serving, place the food on plates and top with whipped cream and herbs. Bon Appetit everyone.
Shrimp soup - useful tips
— When choosing shrimp in a store, give preference to cold-water ones - they have the most pronounced taste;
— To easily remove the shrimp pulp from the shell and remove the inner film, they must first be immersed in boiling water for literally one minute, and then immersed in cold water for just a few seconds;
— If you do overcook the shrimp and the meat becomes tough, leave them for half an hour in the liquid in which they were boiled, just don’t forget to remove the container from the stove.
Recipes for shrimp soups can be found in almost all cuisines of countries that originally ate seafood. Later, when shrimp moved from the rank of a delicacy to a number of ordinary products, recipes for cheese or tomato soup with shrimp appeared in the arsenal of culinary specialists all over the world.
The recipe for the popular Japanese miso soup with shrimp is a must-have for Japanese chefs. And in Thailand, the spicy tom yum kung soup, prepared with shrimp, mushrooms and coconut milk with the addition of a lot of spices, is popular.
Among the European traditional recipes, one can note creamy soup with shrimp – bouillabaisse, which is prepared in Provence from fish or from fish with shrimp and other seafood with vegetables. Italian corbaccio, a tomato soup whose recipe, in addition to shrimp, includes several types of fish, seafood, red wine and pureed tomatoes, has also gained no less popularity.
Whatever shrimp soup recipe you choose, remember that the shrimp are cooked for no more than 3-5 minutes in boiling water. If the cooking mode is violated, the meat will become tough and sticky. When cooked, the shrimp turn bright pink or orange and float to the surface. To get juicy and tasty shrimp meat, leave the shrimp soup to steep under the lid for 15-20 minutes.
Shrimp soup recipes
Classic shrimp soup recipe
- 250 gr. fresh or frozen shrimp;
- 1 tomato;
- 2 tbsp. l. rice;
- 1 onion;
- 2 tbsp. l. vegetable oil;
- 2 tbsp. l. tomato paste;
- dill, cilantro, parsley (to taste and preference);
- 2 cloves of garlic;
- 2 bay leaves, ground black pepper, salt.
Peel the shrimp, add peeled and sliced tomato, crushed garlic, chopped dill, bay leaf and 1 liter. water, put on medium heat.
Finely chopped onions are sautéed in sunflower oil and added to the soup. Also added to the soup are tomato paste diluted with broth, washed rice and chopped cilantro or parsley. The soup needs to be salted, peppered, and cooked until the rice is ready. If the soup comes out too thick, it can be diluted with hot boiled water.
Cream soup recipe with shrimp, squid and cauliflower
For 1 l. water you will need:
- 100 gr. frozen or fresh peeled squid or shrimp;
- 1 onion;
- 1 carrot;
- 1 small parsley root;
- 250 g cauliflower;
- 50 g butter;
- salt, ground pepper;
- dill, parsley;
- 0.5 tbsp. cream.
The shrimp are boiled until cooked and peeled. Squid fillet is boiled and cut into strips.
Finely chopped vegetables sautéed in oil are added to the boiling broth after boiling shrimp and squid, and after 15 minutes small cauliflower inflorescences are added. The soup is boiled until the cabbage is ready, then it is pulled out and chopped with a blender. Cabbage, squid and shrimp are added to the broth, the soup is brought to a boil, seasoned with spices and herbs, and topped with cream. Before serving, let the soup sit for about 20 minutes.
For 2.5 l. water needed:
Boil water, add salt and add finely diced potatoes. Chopped onions and finely grated carrots are sautéed in vegetable oil until golden brown and added to the water with the potatoes. Then the shrimp are added to the soup. Grate the cheese onto a coarse grater and add to the soup, which is cooked until the cheese is completely dissolved. After turning off, the soup is seasoned with herbs and served with croutons.
Seafood dishes have been very popular lately. The unusual appearance, unique taste of these unique products, as well as a lot of useful properties push culinary experts all over the world to create new recipes. Soups occupy a special niche in this huge list. Take, for example, creamy
Seafood and dairy products
They began to appear on our tables quite often. And not only on holidays. Almost everything is prepared from them: appetizers, salads, desserts, dough products and, of course, soups. The most common seafood product that can be found on the shelves of our stores is shrimp. They are usually sold in the form of fresh frozen or cooked-frozen semi-finished products. When these small crustaceans get into the soup, they can change its taste beyond recognition. And if you add some dairy product (cream or cheese) as an additional component, then the taste and nutritional value of such a dish increase significantly. It’s not at all difficult to cook, for example, with shrimp. To do this, you need to have 400-500 grams of peeled shrimp, 300 grams of processed cheese, 3 potatoes, salt, 1 onion, pepper, 1 carrot, bay leaf and herbs (parsley, dill and green onions). You can use 600 milliliters or plain water as the liquid component.
The soup is surprisingly easy to prepare:
- You must first chop all the vegetables. This can be done arbitrarily (as you like). The greens need to be chopped more thoroughly.
- Prepare broth or boil water.
- Place pieces of cheese into boiling broth (or water). Stir with a spoon (or whisk) until they are completely dissolved.
- Pour vegetables, salt, pepper into the pan, add bay leaf and cook for 15 minutes over medium heat until the potatoes are ready.
- Add the shrimp and continue to cook until they turn a soft pink color. This will take 3-4 minutes.
Now the finished soup can be safely poured into plates and sprinkled generously with herbs.
Rainbow of taste
If you slightly change the composition of the original ingredients, the creamy shrimp soup will become even tastier. The set of products should be approximately this: for 1 kilogram of king prawns you need to take 400 grams of frozen corn, 4 potatoes, 1 onion, 2 liters of broth (chicken or fish), a glass of 20% cream, 2 cloves of garlic, 1/3 tablespoon of starch, 10 grams of salt, ground black pepper, a bunch of fresh cilantro and a teaspoon of dried thyme.
This is how creamy shrimp soup is made:
- To begin with, the shrimp should be thawed and freed from the shell.
- Place the chopped vegetables in a pan of hot water and boil.
- Add salt, thyme, chopped garlic, corn, pepper and bring to a boil again.
- Add shrimp to the boiling mixture.
- Dilute the starch in the cream and slowly pour the resulting mixture into the soup.
- Then add the remaining ingredients and wait until the mass comes to a full boil. After this, the soup should stand for about 10 minutes. And only then can it be safely served.
Festival of aromatic spices
You don't necessarily need a saucepan to make soup. You can just as easily make it in a frying pan. And if you add more different vegetables and spices, this will only benefit the soup. You can take any seafood, not just shrimp. Mussels, squid, and, of course, fish are perfect here. If desired, you can use a “sea cocktail”, which is a mixture of all of the above. A very interesting creamy soup can be obtained if the following products are present in it:
- 450 grams of seafood mixture;
- 4 tomatoes;
- 3 onions;
- a tablespoon of tomato paste;
- 3 cloves of garlic;
- salt;
- 70 g vegetable oil;
- a glass of cream;
- ground black pepper and a lot of herbs.
Prepare the soup as follows:
- Heat vegetable oil in a deep frying pan and fry the onion, diced and chopped garlic.
- Place frozen seafood in a frying pan, cover with a lid and leave to warm for 10-15 minutes.
- As soon as the liquid begins to slowly evaporate, you need to add diced tomatoes and other ingredients according to the recipe to the total mass. Let the mixture simmer for 5 minutes.
- At the very end of cooking, pour in the cream in a thin stream, stirring continuously. Then wait a little and turn off the heat without bringing the soup to a boil again.
To add spiciness to the dish, experts advise eating it with toast made from white bread or a loaf. It is good to sprinkle the top of the crispy product with grated Parmesan and herbs.
Delicate cream
You can make it even easier with shrimp. In this case, it is enough to leave only the main products and the result will be achieved. For this soup you will need:
- 200 grams of shrimp;
- 300 grams of carrots and potatoes;
- salt;
- 200 grams of processed cream cheese;
- any greens to taste.
Cooking process:
- Bring water to a boil in a five-liter saucepan.
- Throw in the vegetables cut into large cubes and cook after boiling again for 20 minutes.
- Add cheese to the boiling mixture, stir, then cover with a lid, remove from heat and leave for 10 minutes.
- Using a blender, turn the contents of the pan into a homogeneous mass.
After this, the soup can be poured into plates and served, garnished generously with herbs.
Original cooking methods
Creamy puree soup can be made not only from seafood. Mushrooms (champignons) and vegetables (pumpkin, broccoli) are perfect as additional ingredients. Mixtures of components can also be used. For example, soup with fish and shrimp. Required:
- 600 grams of fish fillet (cod, pike perch or navaga);
- 200 g shrimp meat;
- 2 onions;
- 1 liter of broth (fish);
- 200 grams of butter;
- 50 grams of flour;
- salt;
- a glass of heavy (33%) cream;
- pepper.
The soup is prepared in 30-40 minutes:
- Grind the products into cubes.
- Fry the onion in a frying pan in oil.
- Add fish and shrimp and leave to simmer for 10 minutes. Then remove from heat and let cool slightly.
- Set some of the seafood aside and grind the rest of the pan in a blender.
- Additionally, rub the puree through a sieve.
- In a saucepan, lightly fry the flour in oil.
- Add broth, stir and cook for 5 minutes from the moment it boils, stirring constantly.
- Mix puree with broth. Add salt, pepper, cream and bring to a boil again.
The result is a real Japanese soup.
Variety of species
Each national cuisine has its own creamy shrimp soup. The recipe can be chosen depending on personal taste and available ingredients. There is another rather original option, for which you just need:
- 400 grams of large king prawns;
- ½ lime;
- 2 tomatoes;
- a glass of cream (11%);
- 2 leeks;
- 15 grams of flour;
- Parmesan cheese.
This soup belongs to the category of instant dishes. You just need:
- Cook the shrimp for 2 minutes and then peel. Set the meat aside.
- Make broth from shrimp peelings with salt, lime, bay leaf and wine. This will take no more than 30 minutes. The broth must be strained.
- Boil the vegetables separately and then grind them in a blender with half of the available shrimp meat.
- Combine all products together. Add cream, flour and cheese to the total mass.
The taste of this soup cannot be compared with anything else. Delicate, soft and very aromatic, it will delight even the most sophisticated gourmet.
