Shrimp Shell Soup
Description
An amazingly tasty and unusual shrimp shell soup can be prepared for lunch or even dinner. It is low-calorie, so you can safely eat it even after 4 p.m. Preparing it takes little time and culinary skill, but does require some effort. The most important part is properly straining the shrimp mass from the shells through a sieve; everything else is very easy. Serve the soup hot.
Instructions
- 1
Step 1
1. This soup is prepared in a special way, so carefully follow the recipe steps, and as a result, you'll get a very tasty and delicate shrimp shell soup. First, fry the flour in butter until it turns light golden.
- 2
Step 2
2. Separately, fry the shrimp shells in vegetable oil.
- 3
Step 3
3. Then add a glass of fish broth or water to the blender, along with the sautéed shells. Blend thoroughly, then pour the strained broth from the blended shells into the pan with the sautéed flour. I usually strain it through cheesecloth, but you can also use a fine sieve (it's more convenient and faster for pressing the shell mass through).
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Step 4
4. Sauté the onion, carrots, and bell pepper in vegetable oil. You can chop them any way you like, as the vegetables will be further processed anyway. Add the peeled shrimp at the end.
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Step 5
5. Puree or pass the tomatoes through a meat grinder, add them to the vegetables. Simmer for about 5 more minutes, stirring constantly. Add the garlic at the very end.
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Step 6
6. Transfer everything to a blender and puree until smooth. Then pour the mixture into a pan with shrimp shell broth, bring to a boil, and stir constantly.
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Step 7
7. Finally: sauté several king or tiger prawns until golden brown.
- 8
Step 8
8. Pour part of the soup into a bowl, garnish with vegetable oil or cream (to taste), and add the fried king prawns.