Recipes for making delicious soup with shrimp or sea creatures

Fish soup with shrimp is a rich oriental taste of the sea. You can use any fish - fresh or frozen. This soup is prepared with pasta, which can be anything you like. It is better to cook pasta separately and add it to the soup immediately before serving. In this case, fish soup with shrimp can be prepared for future use.

Recipe author: K. Kryn
After cooking you will receive 4 servings
Cooking time: 30-40 minutes

Preparation of shrimp broth

Shrimp must be fresh or fresh frozen
You can mix shrimp and mussels. Some people add fish heads to add extra flavor to the broth.
The pan must be deep enough to accommodate all the ingredients.
Salt and bay leaf
Olive oil 20 gr.

Shrimp broth recipe

This shrimp broth is quick and easy to make.

Ingredients:

300 grams of fresh shrimp heads and tails
1 liter of water
2 bay leaves
1 pinch of salt
20 grams olive oil

Preparation:

Heat the oil in a frying pan and add the cooked shrimp, fry for 2 - 3 minutes.
Transfer the lightly fried shrimp into a saucepan, add 1 liter of water, add salt and bay leaf.
Place on the fire at maximum power, after it starts boiling, reduce the temperature by half.
After about 25 minutes, remove from heat. Strain the broth through a sieve and you're done.

You can store shrimp broth in the refrigerator for no more than 5 days or freeze it in the freezer until needed.

I wish you bon appetit.

recipe:

Shrimp are a real seafood delicacy. Gourmets around the world value crustaceans for their taste, and doctors value them for their benefits to the human body. Mostly shrimp are sold boiled and frozen, so they usually do not require long-term heat treatment. With them, any dish will become tasty and attractive, even simple shrimp soup, which can be prepared in different ways.

Recipe for shrimp shell soup:

Preheat the oven to 200 degrees.

Place the shrimp shells (you can use the chitinous shells of any seafood, preferably with the heads) in a container, put them in the oven and bake for 15-20 minutes until a strong smell appears.

Peel the carrots and onions and cut into large pieces. Pour vegetable oil into a pan and fry vegetables in it.

We take out the shells - this is what happened.

Add tomato paste and baked shells, fill everything with water so that the water covers the contents of the pan and cook for 2 hours over low heat, adding hot water as needed.

Strain the resulting “gruel” through a sieve and squeeze out the shells with a spoon or pestle.

We put the pan back on the stove, bring it to a boil, pour cognac on the surface and set it on fire; as soon as the flame goes out, cover with a lid and simmer on the lowest heat for 5 minutes (I couldn’t take a photo of this moment, I didn’t have enough hands))).

Separately, in a small saucepan, bring the cream to a boil.

Pour the cream into the soup, stirring continuously, in a thin stream, add salt, let it boil and immediately remove from the heat. The soup is ready - welcome to the world of gourmets))).

This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - https://forum.povarenok.ru/viewtopic.php?f=34&t=6732

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General principles

Shrimp broth can be cooked with the addition of various ingredients, but most often the delicious sea creatures are combined with cream and cheese. Often mushrooms, dry white wine, vegetables, fresh herbs and various spices are additionally added to first courses. There are options for first courses, where shrimp are in perfect harmony with the taste of any citrus fruit.

Whichever recipe you choose, you need to remember that shrimp are a delicate product that does not tolerate prolonged heat treatment. On average, three to five minutes are enough for the seafood to be ready. If you keep them in boiling water, they will lose their juiciness and taste like rubber. It is because of this that shrimp are usually added only at the end of cooking.

Shrimp are suitable for those who are watching their figure, because they are low in calories. Due to the presence of protein in large quantities, the nutritional value of seafood is invaluable. There are about 98 calories per 100 g. But if you cook crustaceans with sauces or breading, their calorie content can triple.

It’s not for nothing that this seafood is called a storehouse of minerals, vitamins and amino acids. It contains iodine

, protein, fat-soluble vitamins, sodium, calcium, folic acid. Regular consumption of shrimp helps fight diseases of the kidneys, thyroid gland, immune system, and cardiovascular system. They have a good effect on the condition of hair, skin, nails, increase immunity and reduce the manifestations of allergic reactions.

It is not surprising that this valuable product is increasingly being consumed not only in boiled form, but also in combination with other products.

Video “Cheese soup with shrimp”

This video presents another option for making cheese soup.

This is a very simple and yet very tasty shrimp soup, which is prepared from familiar ingredients.

Ingredients:

rice - about seventy grams;
medium-sized bell pepper - one piece;
one carrot;
onion - one piece;
shrimp - three hundred grams;
one hundred grams of green beans;
one tomato;
a dozen olives;
thirty grams of butter;
For seasonings, we recommend taking turmeric, paprika, red pepper and parsley.
salt.

Preparation

First of all, wash and boil the shrimp thoroughly.
Strain the resulting broth thoroughly. There should not be even the smallest particles left in it.
Then we add rice to the broth. We wait for it to boil and cook for five minutes.
We cut the carrots into circles, finely chop the onion and add them to the broth.
Wait for it to boil and cook for 5 minutes.
Add green beans, stir the broth and cook for 3 minutes.
Add sweet pepper (it’s better to cut it into rings or half rings), cook for a couple more minutes.
Peel the tomatoes. To make it more convenient to do this, you need to pour boiling water over them. Cut into cubes and add to the broth. Cook for a couple of minutes.
Heat up the frying pan, put butter on it and melt. Place the shrimp, add salt and paprika, and fry.
When the soup is ready, add shrimp, seasonings, olives, and then add salt.
Cook for a couple of minutes over low heat.
Remove from the stove and let it sit for 15 minutes.
After adding chopped parsley. Our shrimp soup is ready!

Food preparation

When choosing shrimp, you need to take into account some nuances. If you buy a fresh frozen product, then the tail of the crustacean should be bent, and the color of the head will vary from green to light shades, but not black. There should not be a lot of ice on the shrimp.

Pay attention to the shell. If it is dry, this is a clear sign that the seafood is old, and it will taste accordingly. Ideally, a quality product

the shell is slightly damp, without white spots.

Unpeeled fresh frozen specimens must be properly defrosted before cooking: on a separate shelf in the refrigerator, it is better to leave them there overnight. Then they are removed from the shell, head and internal films. Boil for five minutes.

If you take boiled-frozen products, they are already sold peeled and ready to eat. You just need to throw the seafood into boiling water and catch it in two to three minutes.

Classic cheese soup recipe

You can’t ignore shrimp cream soup if delicate and light cream soups often appear on the menu. This dish is a must try; it belongs to exotic oriental cuisine. But this does not change the fact that shrimp cream soup is very easy to prepare yourself. It is prepared exclusively with chicken broth, which is boiled in advance. The chicken can then be used in the preparation of any other dish. For the soup you will need:

It's very easy to make creamy shrimp soup.

. The recipe does not cause any difficulties even for beginners. First, peel the potatoes, cut them into cubes and boil them in chicken broth. Cleaned shrimp are thawed, drained in a colander and fried in hot oil for about two minutes. Pepper and salt them to taste.

Boiled potatoes are mashed directly in the broth to a pulp. Processed cheese is grated or crushed with a sharp knife and sent to the broth. Next add chopped garlic. Bring the contents of the pan to a boil, add fried shrimp a minute before the end of cooking.

Before serving, it is usually decorated with grated cheese and sprigs of fresh herbs. The cheese curd itself is delicious, and the fried shrimp add richness and a nice flavor.

Vegetable option with shrimp

This first dish retains a lot of useful things, for example, easily digestible proteins that are present in seafood. And the vegetables themselves are very beneficial for the human body, and they perfectly highlight the taste of the dish and crustaceans. But it’s better to take fresh frozen shrimp. If this is not possible, then you can use boiled-frozen products. To prepare you will need:

First, peel the shrimp and boil in salted water for a couple of minutes. Take it out of the water and put it aside for now. Add rice to the shrimp broth and cook for seven minutes. The onions and carrots are peeled, the carrots are cut into slices, the onions into half rings, and individually fried in oil.

The tomatoes are peeled and cut together with bell peppers, after which they are added to rice. Add green beans, cook for five minutes, then add roasting and spices to taste.

Boiled shrimp are fried in butter for one to two minutes with the addition of paprika and salt. Next, they are placed in the soup along with olives, simmered for one minute and removed from the stove. Chopped parsley is added separately to each serving of hot soup.

Creamy mushroom option

This delicious and healthy soup will conquer everyone with its tenderness. You will want to resort to this recipe again and again. At the same time, preparing it is not at all difficult, you just need to prepare the necessary ingredients:

First, the shrimp are thawed and fried in melted butter. Separately, fry the chopped champignons until soft. Mushrooms are mixed with crustaceans, broth and wine are added, celery and spices are added and simmered for ten minutes over low heat.

The celery is then removed from the broth, and all remaining contents are crushed with a blender. The soup is diluted with heavy cream. Each serving is individually topped with whipped cream. Served hot.

Successful combinations

Shrimp soup can be supplemented with different ingredients if desired. For example, a combination of seafood and beans is considered successful. This soup is recommended for children aged five years and older. The following products are required for preparation:

250 g shrimp;
200 g each of white beans, parsnips, celery root;
two potatoes;
bulb;
a glass of cream;
olive oil, garlic, salt - to taste.

The beans are boiled in advance, but canned beans are allowed. Peeled garlic and onions are chopped in a convenient way. Parsnips and celery are cut into small strips. Vegetables are fried for a couple of minutes in olive oil.

The shrimp are peeled and placed in boiling water. The potatoes are peeled and cut into cubes. Shrimps are taken out of the resulting broth and potatoes with fried vegetables are sent there, boiled for fifteen minutes, beans are added, and heavy cream is poured in. Salt to taste.

The soup is ground in a blender and whole shrimp or cut into pieces are added to it. You can garnish with sprigs of herbs before serving.

No less successful is the first course option with bell pepper. It is prepared in the Mediterranean style. A characteristic feature is the cooking process, the components are crushed by rubbing. This feature greatly simplifies the process of preparing delicious soup. Ingredients required:

500 g pepper;
500 ml cream;
300 g shrimp;
30 g ginger;
a piece of parmesan;
several cloves of garlic;
chicken broth, butter and olive oil, thyme, cherry tomatoes, thyme, basil - to taste.

Bell peppers are peeled from seeds and white membranes and cut into cubes. Ginger is peeled and cut into strips, garlic - into halves. Pour a mixture of butter and olive oil into a frying pan, add pepper and ginger. Salt and pepper to taste.

Separately, heat a small amount of chicken broth with cream. This mixture is sent to the pepper, when it turns slightly yellow, simmer for another ten minutes.

The cheese is grated. The plate is covered with cooking parchment, and a line of cheese is laid on top, put in the microwave for half a minute and cooled. The result is cheese chips, which this recipe cannot do without. A dried product is prepared from cherry tomatoes. To do this, they are laid out on parchment, garlic, olive oil and several sprigs of thyme are added. Then place in an oven preheated to 70 degrees for an hour. The resulting tomatoes are cut in half.

It is better to take ready-made marinated shrimp or marinate them yourself in a mixture of olive oil, rosemary, thyme and salt and pepper. Place marinated shrimp in a frying pan, add garlic and fry until golden brown. Prepared vegetables are passed through a blender. The thick soup is poured into portioned bowls, and shrimp, cherry tomatoes and cheese chips are placed on top. This is how it is served to the table.

With melon and pear

If your soul requires something completely unusual, you can prepare an original version of shrimp soup. It is served chilled and is more considered a summer dish. To prepare it you need:

First, a marinade is prepared for the shrimp. Chop the cilantro, add it to the peeled shrimp, add oil, pepper and salt. Then cover the container with cling film and leave to marinate at room temperature.

The melon is peeled and seeds removed, cut into cubes, and the pulp is made into a homogeneous puree. Sufficiently ripe pears are peeled and cut into cubes. Ginger root is peeled and grated. The juice is squeezed out of the lime and the zest is grated.

The melon with pears, juice, zest, ginger and cilantro are already ground together in a blender and put in the refrigerator. Marinated shrimp are put on skewers and fried in hot oil. The chilled puree soup is poured into portioned bowls, shrimp are placed on top and served.

Every housewife should know general tips that will help prepare a truly culinary masterpiece. You should adhere to the following recommendations:

Shrimp soup is a good solution for those whose daily menu cannot do without healthy seafood. Even those who don’t particularly like crustaceans should include soups with these ingredients in their menu. A variety of culinary recipes will help you prepare a dish that you will definitely like and will gather the whole family at the table with just the aroma.

Attention, TODAY only!

After them, there are usually three liters of broth left, which is just a shame to throw away. But I had to... until salvation from wastefulness appeared in the form of this recipe.

1 kg shrimp
spider web vermicelli
1 carrot
1 onion
dill

To prepare the base, shrimp broth itself, you need to boil shrimp with dill in boiling water, at the rate of 1 kg of shrimp per 3 liters of water. Cook for 3-5 minutes.

Strain the broth and set aside while preparing the frying.

To prepare the frying, fry the onion, cut into half rings, until golden brown.

then add the grated carrots

and fry for another 5-10 minutes.

Bring the broth to a boil and reduce heat to medium. Add the roast, add salt to taste and cook for 5 minutes.

No matter how much salt you add, the soup still turns out a little sweet. In principle, this is for the best, the dish is prepared in the spirit of Thai cuisine, and there it is sweet and salty at the same time, as well as spices - this is the norm.

Add 1 handful per 1 liter of soup. Cook until the vermicelli is cooked.

On the first attempt, the soup was cooked with potatoes, which turned out to be unnecessary. But if anyone needs it, potatoes are added after frying. Vermicelli is added when the potatoes are almost cooked.

If you have no salvation from your wife’s progressive ideas, you need to use exclusively iodized salt, and you don’t have the strength to fight, then this recipe is like a salvation for you, because the food is rich in iodine. Because of the shrimp, actually.

Everyone knows about meat, fish and vegetable broths and many know how to cook, but can you prepare it based on seafood, for example shrimp? The shrimp broth, the recipe for which we will give, turns out to be very aromatic and tasty.

Recipe for shrimp shell soup:

Preheat the oven to 200 degrees.

Place the shrimp shells (you can use the chitinous shells of any seafood, preferably with the heads) in a container, put them in the oven and bake for 15-20 minutes until a strong smell appears.

Peel the carrots and onions and cut into large pieces. Pour vegetable oil into a pan and fry vegetables in it.

We take out the shells - this is what happened.

Add tomato paste and baked shells, fill everything with water so that the water covers the contents of the pan and cook for 2 hours over low heat, adding hot water as needed.

Strain the resulting “gruel” through a sieve and squeeze out the shells with a spoon or pestle.

Fragrant shrimp shell broth

Ingredients:

4 sprigs of fresh Italian parsley;
1 sprout of fresh thyme;
1 bay leaf;
4-5 pcs. peppercorns;
60 ml olive oil;
1 yellow onion;
1 carrot;
2 stalks of celery;
125 ml dry white wine;
185 g shrimp shells.

This amount of ingredients is calculated for approximately 3.75 liters of broth.

Step-by-step preparation:

To prepare the broth according to the recipe, we will use a lot of different herbs to make the broth tasty, aromatic and beautiful in color. Soup made with this broth will have a pronounced shrimp aroma. So, first wash all the herbs, and wrap the parsley, thyme, bay leaf and peppercorns in a piece of gauze (muslin) and tie with a harsh thread to make a bouquet garni.

Meanwhile, prepare the vegetables for the broth. The onion must be peeled and cut into large pieces.

Peel the carrots and cut into large strips.

We will use celery stalks in the recipe. They need to be washed and cut into large pieces.

In a large soup pot, heat olive oil over medium heat until shimmering. Add onions, carrots, celery and simmer for 4-5 minutes, the vegetables should become soft, but not brown.

Pour the wine into the vegetables and use a spoon to scrape any brown bits from the bottom of the pan. Increase the heat to medium-high and cook the vegetables until the wine has almost completely evaporated. Add 4 liters of cold water, shrimp shells and bouquet garni and bring the broth to a boil. Reduce heat to low until liquid is just simmering. Cook uncovered for 30 minutes, using a spoon or slotted spoon to remove any foam from the surface. Taste and add seasonings.

Strain the shrimp broth through a fine sieve into a heatproof container and discard any vegetables and seasonings that remain in the sieve. The dish is ready, cool it slowly, stirring. It can be stored in the refrigerator for no more than 2 days. You can use this broth on shrimp shells to make soups.

If you want to store the prepared shrimp dish longer, you can freeze it in airtight containers or ice cube trays and store for up to 3 months.

Video with a recipe for making broth from shrimp shells

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

This is a classic representative of Mediterranean and Asian cuisine, which is prepared from seafood, herbs and vegetables. The most famous shrimp soup recipe is traditional Thai Tom Yum. It is made with the addition of a special spice – lemongrass, which gives the dish a unique tart flavor. King and tiger prawns are often used to cook soups: the broth from them is rich and aromatic. Seafood should be boiled in its shells, which are the main source of flavor.

Shrimp shell broth

Shrimp shell broth (I’ll give you my own version)

What you need (for about 2 liters of broth): shrimp shells (you can also use crayfish or crab shells) - from about 1.5 kg of shrimp a few cloves of garlic a celery stalk a piece of leek stem (usually I use the green part, which is in other recipes not in demand) thick slice of lemon 5 peas of allspice and black pepper, cloves 1-2 bay leaves optional herbs (dill works great), chili pepper, salt and pepper to taste

Preparation: Wash and dry the shells. Place on a baking sheet and bake in an oven preheated to 200 C for 15-20 minutes. Place in a saucepan, add water, add celery, garlic and leeks. Bring to a boil, reduce heat, add spices and cook for 1 hour. Turn off the stove, squeeze lemon into the broth and add it to the pan. Let the broth brew for 20-30 minutes. Strain through a fine sieve or cheesecloth. Use for preparing fish and seafood dishes (soups, aspic, omelettes, etc.).

Classic shrimp soup

Time: 50 minutes.
Calorie content of the dish: 45 kcal/100 grams.
Purpose: lunch.
Cuisine: Asian.
Difficulty: easy.

Light diet shrimp soup is especially tasty if you cook it in a broth of freshly frozen seafood boiled in their shells. Remember that when cooking, the main part of the aroma comes from the chitinous cover of arthropods, which can be removed after cooking. Instead of dill, any spicy herb like cilantro or even arugula is perfect.

Ingredients:

frozen king prawns – 300 g;
olive oil – 1 tbsp. l.;
onions – 1 pc.;
soy sauce – 3 tbsp. l.;
fresh carrots – 100 g;
dill - 1 bunch.

Cooking method:

Thaw the shrimp, fill with 2 liters of clean water, add 2 tbsp. l. table salt, boil for 60–80 seconds. Remove the seafood from the broth, clean it, and remove the entrails.
Peel the onion from dry layers, cut off the ends, and chop finely.
Rinse the carrots thoroughly to remove dirt, peel off the skin with a knife or vegetable peeler, cut off the rhizome, and grate into thin strips on a fine grater.
Sprinkle dill with water, cut off excess stems, and chop.
Place carrots, onions into the boiling broth, pour in soy sauce and vegetable oil.
Cook the king prawn soup for 30–35 minutes over medium heat until the vegetables are tender. Before serving, add seafood and chopped dill again.

How to cook “Puree soup with shrimp”

Peel raw large shrimp from shells and heads. Then wash and place in a bowl. Add salt, white pepper and lime juice. Leave the shrimp to marinate for 20 minutes.

Peel the potatoes and carrots. Wash, chop coarsely and place in a saucepan. Fill the vegetables with water, place the saucepan on the stove and cook the vegetables until tender.

Remove the processed cheese from the package and cut into large cubes.

When the vegetables in the pan are ready, add cream and cream cheese. Bring to a boil and cook for a few minutes, stirring constantly.

Pour olive oil into the pan. Place the frying pan on the stove and heat the oil. Add marinated shrimp and fry on all sides.

Remove the pan from the heat and use a blender to bring the soup to a creamy state, first adding salt and pepper.

Grate Parmesan on a fine grater. Grind the blue cheese with a knife, cutting it into small cubes.

Pour the puree soup into bowls, add shrimp and two types of cheese. Serve the soup with a white baguette. Bon appetit!

With cream

Time: 50–60 minutes.
Number of servings: 5–6 persons.
Purpose: lunch.
Cuisine: French.
Difficulty: easy.

Classic creamy shrimp soup, prepared according to a recipe from French cuisine, will pleasantly surprise your guests with the unexpected wine taste and sweet aroma of shallots. The dish is perfect with seafood pasta and a light vegetable salad. To add a tart flavor to the soup, add a small amount of lime juice and dried oregano.

Ingredients:

cream 35% – 300 ml;
olive oil – 2 tbsp. l.;
chilled tiger shrimps – 12 pcs.;
leek – 200 g;
shallots – 100 g;
dry white wine – 100 ml;
butter – 30 g;
champignons – 300 g.

Cooking method:

Rinse the champignons thoroughly to remove sand and dirt, peel the skin from the cap, and cut into thin slices along the stem.
Wash the shallot, cut off the rhizome, chop into thin rings.
Fry the mushroom slices in a frying pan until golden brown, adding butter. Reduce heat, pour in wine and add shallots. Wait for the alcohol to evaporate.
Boil the shrimp in 2 liters of salted boiling water, remove them from the broth and peel off the shells.
Wash the leeks and chop them into rings.
Add sautéed mushrooms, leeks, olive oil and peeled shrimp to the seafood broth.
Cook the soup for 20 minutes, then pour in the cream and bring to a boil.

Seafood soup recipes

1. Cheese soup

Take 400 grams of potatoes and processed cheese, as well as shrimp (peeled).

You need about 250 g of carrots.

Salt, dill and parsley - to taste.

Take water (2 liters), add salt and bring to a boil.

Add cheese, gradually, mix. You can't give up everything at once. You need to gradually melt the cheese. During this time, peel and wash the potatoes. Cut into cubes and cubes, add to soup. Cook for 10 minutes.

While the potatoes are cooking, peel, wash and grate the carrots. Now lightly fry it. Stir, don't let it burn. The vegetable should become very soft. Monitor the condition of the potatoes. Once it's about done, add the shrimp. Add salt to the soup and bring to a boil, stirring occasionally. Just before removing the soup, add herbs to it. Keep it on the fire for another minute and then extinguish the flame. Cover the pan tightly with a lid and let it brew.

2. Spicy Mexican shrimp soup.

Makes 3 servings, but this soup is not borscht, which can be deliciously prepared and reheated the next day. Such soups are eaten in one go.

A glass of chicken broth, half a glass of heavy cream (33%) and the same amount of sour cream, a spoonful of flour and olive oil, the same amount of chili powder.

Take a quarter kilogram of shrimp.

And half a teaspoon each of coriander and cumin (both should be ground).

To decorate the dish, you can use parsley and avocado.

Heat oil in a saucepan. On it you need to soften (but not brown) the diced onion, then do the same with the garlic for another minute. Gently add the flour, do not forget to stir, otherwise lumps will form. And they can ruin the soup. Then pour in the broth, cream and seasonings. After stirring, bring to a boil. Reduce the heat slightly, leaving the saucepan on the fire for another 5 minutes, but do not close the lid.

Peel the shrimp from their shells, chop into cubes, then place in the soup for 5 minutes. Now you can make sour cream. You need to very carefully introduce the hot broth into it, stirring constantly. But you don’t need to pour all the broth, but only half a glass. After mixing well, you can pour the sour cream mixture back into the soup. Keep the soup on low heat for a while. Do not let it boil. You can pour the soup. He's ready.

With cheese

Time: 45 minutes.
Number of servings: 5–6 persons.
Calorie content of the dish: 63 kcal/100 grams.
Purpose: lunch.
Cuisine: Russian.
Difficulty: easy.

Simple and easy to prepare, shrimp soup is perfect for a quick and satisfying lunch. Remember that it is better to choose processed cheese with an original taste without adding flavorings, which can become bitter when added to the broth. Add dried herbs and spices at least 30 minutes before the dish is fully cooked so that they have time to soften.

Ingredients:

processed cheese – 250 g;
olive oil – 2 tbsp. l.;
white cabbage – 200 g;
peeled cocktail shrimp – 250 g;
onions – 2 pcs.;
ground nutmeg – 1 pinch;
canned white beans – 150 g.

Cooking method:

Wash the cabbage, cut out the stalk, separate the leaves and cut them into small pieces.
Peel the bulbs, cut off the rhizome, chop into small cubes.
Remove the beans from the jar and place in a colander.
Boil 3 liters of clean water in a saucepan, add shrimp, cabbage, onions, beans, add olive oil, processed cheese, and nutmeg.
Cook the soup for 35 minutes, stirring constantly until the cheese is completely dissolved.

Tender corn soup with shrimp

A hearty and light soup made from canned corn with chicken broth goes perfectly with the sweetish shrimp meat.
Separately, you can serve homemade croutons fried in a frying pan. You will need: - 500 g of canned corn; — 500 ml 30% cream; - 1.5 liters of chicken broth; - 1 large carrot; - 1 onion; - 400 g peeled shrimp; - salt; - 0.5 teaspoon of turmeric; - vegetable oil for frying; - parsley for decoration.

Peel the vegetables. Finely chop the onion and fry in heated vegetable oil until transparent. Then add grated carrots to it. Stirring, fry everything together for 7 minutes. Place the corn in the pan, after draining the liquid from the jar. Simmer everything together for about 10 minutes.

Bring the chicken broth to a boil and add the fried vegetables. Add salt to the soup and cook for another 10 minutes over moderate heat. Pour boiling water over freshly frozen boiled shrimp for a few minutes, then drain the water.

Pour the soup into the bowl of a food processor and blend until smooth. Return the soup to the pan and add the cream, turmeric and shrimp. Bring the mixture to a boil, reduce heat and simmer for 2-3 minutes. Pour the soup into bowls and garnish each serving with parsley.

To make the soup even more homogeneous, after beating in a food processor, rub it through a sieve.

With vegetables

Time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 57 kcal/100 grams.
Purpose: lunch.
Cuisine: Russian.
Difficulty: easy.

This original seafood solyanka is perfect for a hearty lunch. It is not necessary to defrost shrimp before placing them in boiling water. Remember that you cannot drain the brine from pickled cucumbers - add them to the soup along with the liquid. To make the pickle more rich and thick, let it brew under a tightly closed lid for 1–1.5 hours.

Ingredients:

potatoes – 300 g;
frozen cocktail shrimp – 300 g;
Chinese cabbage – 200 g;
onion – 1 pc.;
pickled cucumbers – 200 g;
canned olives without pits – 150 g;
tomato paste – 3 tbsp. l.;
olive oil – 3 tbsp. l.

Cooking method:

Heat the tomato paste in a frying pan, stirring constantly, for five minutes.
Wash the cabbage and chop into short strips.
Peel the onion and cut into medium cubes.
Cut the cucumbers into small short strips.
Wash the potatoes thoroughly, cut into medium cubes with the skin (if it is thin and light).
Remove the olives from the jar and place in a colander to remove the brine.
Pour 3 liters of water into a saucepan, bring to a boil, add vegetables, shrimp, tomato paste, olive oil, cook for 50-55 minutes over low heat.

Step by step recipe

Boil the pasta. Pour water into a large saucepan about 3/4 full, add salt and bring to a boil. Place the pasta in boiling water, stir, bring to a boil, reduce heat, cover loosely with a lid and cook over low heat until it breaks easily with the edge of a spoon. It is better not to cook the pasta a little. Place the finished pasta in a colander and let the water drain completely.
Boil the shrimp. Pour water into a 3-liter saucepan about 4-6 cm below the edge of the pan, add salt and bring to a boil. Rinse the shrimp thoroughly. Place the shrimp in boiling water, bring to a boil, let simmer for 2-3 minutes, remove and leave to cool. Strain the broth.
Boil the fish. Clean the fish, remove the entrails, cut into pieces and place in the broth in which the shrimp were cooked. Bring to a boil, reduce heat and simmer until the fish is tender. Remove the finished fish from the broth and leave to cool. Strain the broth and bring to a boil again.
Add carrots. Peel the carrots, cut into thin slices, place in boiling broth, stir, bring to a boil, cover with a lid and reduce heat.
Clean shrimp and fish. Remove the shell from the shrimp and remove the bones from the fish.
Add tomato paste. Stir and bring to a boil.
Add fish and shrimp. Place the shrimp and fish in the broth, stir, bring to a boil, reduce heat, cover with a lid, let simmer for 1-2 minutes and remove the pan from the heat.
Cut the onions into rings.
Place the pasta and onions on plates and pour in the broth with shrimp, pieces of carrots and fish.
Fish soup with shrimp is ready!

Fish soup

The nutritional value:

Calories: 46 kcal.
Proteins: 3.4 g.
Fat: 1.0 g.
Carbohydrates: 5.5 g.

Bon appetit!

Cream soup with shrimp

Time: 1.5 hours.
Number of servings: 5–6 persons.
Calorie content of the dish: 72 kcal/100 grams.
Purpose: lunch.
Cuisine: French.
Difficulty: easy.

Very tasty and satisfying shrimp cream soup. It has a pleasant creamy taste and thick consistency, perfectly emphasizing the taste of boiled vegetables and shrimp. Arugula in the recipe can be replaced with finely chopped cilantro. To improve the overall taste of the dish, cook it in beef or chicken broth, which will add an interesting aroma to the soup. You can achieve a thicker consistency by adding a little sour cream or flour.

Ingredients:

cauliflower – 400 g;
champignons – 400 g;
hops-suneli - 1 tbsp. l.;
cream 35% – 300 ml;
chilled king prawns – 300 g;
arugula – 50 g.

Cooking method:

Rinse the cabbage thoroughly and separate into individual inflorescences.
Rinse the champignons thoroughly to remove dirt and sand, peel the skin from the cap, and cut into slices along the stem.
Pour 2.5 liters of clean water over the prepared vegetables, boil until soft, pour in the cream, add the khmeli-suneli seasoning. Using an immersion blender, puree the ingredients in a saucepan.
Boil the shrimp in salted boiling water for 45–60 seconds, remove the shells.
Rinse the arugula.
Serve the dish by adding shrimp and arugula to the cream soup.

How to make shrimp soup

Soak rice for soup in a small amount of water for two hours
In a thick-bottomed saucepan or frying pan, fry the chopped onion in oil until golden brown, then add grated or crushed garlic in a garlic press, finely chopped pepper and grated ginger.
While the vegetables are fried over low heat (be careful not to burn), boil the shrimp in another container: boil water, add salt to taste, add a tablespoon of vinegar, 1 teaspoon of fish seasoning without MSG, add the shrimp, bring to a boil, but do not boil, otherwise they will be rubbery. Remove shrimp from water, let cool, peel, sprinkle with lemon juice
Pour onions, garlic and peppers with 1.5 liters of vegetable broth or just filtered water
Bring to a boil, add tomato paste, coconut milk, previously diluted in cold water, and rice into the broth. Salt the soup to taste
Cook the soup until the rice is ready (it should be soft, but not boiled)
In the almost finished soup, add tender sprigs of cilantro, shrimp, a little lemon juice and immediately remove the soup from the stove
Serve soup immediately

This Thai soup is hot even when it's cold. This soup is ideal for chilly autumn and cold winter. Shrimp soup warms you from the inside and satisfies hunger well, unlike some other soups, which due to extractive substances only increase your appetite.

Note : for diseases of the gastrointestinal tract (stomach ulcers, gastritis, enteritis, colitis), for pancreatitis (inflammation of the pancreas), for cholecystitis (inflammation of the gallbladder), for damage to the kidneys and bladder, spicy dishes are contraindicated.

Tom yum soup

Time: 60–70 minutes.
Number of servings: 5–6 persons.
Calorie content of the dish: 61 kcal/100 grams.
Purpose: lunch.
Cuisine: Thai.
Difficulty: easy.

The classic recipe for Thai seafood and shrimp soup can be easily adapted to use more common ingredients. So, the original spicy herb lemongrass is replaced with cilantro, shiitake mushrooms with oyster mushrooms, and coconut milk with cream. The result is an excellent light soup, well suited for any time of year. Remember that you can use king or tiger shrimp instead of cocktail shrimp - they should first be boiled and peeled.

Tomato Clam and Noodle Soup Recipe

The taste of the prepared dish depends only on the selected products. During the hot season, not many soups can be served cold - congealed fat on the surface not only affects its aesthetic appearance, but also does not benefit the body.

Tomato soup in combination with shrimp will diversify and delight all loved ones with its wonderful and mild taste, and thanks to the harmonious combination of noodles in a liquid dish, it will bring the necessary richness and satiety. To create this soup you will need:

shrimp – 200 g;
onion – 100 g;
butter – 40 g;
fresh tomatoes – 4 pcs;
noodles – 120 g;
basil, salt, mixture of peppers and dill to taste;
water – 1.2 l;

The time it takes to prepare the soup is thirty minutes, and the calorie content of one hundred grams will be only 42 kcal.

To ensure that the soup not only cooks quickly, but also tastes good, several processes must be performed simultaneously. Peel vegetables. Cut the onion into thin rings and fry in oil. As soon as it becomes transparent, add tomatoes cut into squares. Simmer the vegetables for five minutes, then add finely chopped greens to them and fry for another two minutes on the stove.

At the same time, boil the noodles separately. If it is made from durum wheat, then the cooking process will take ten minutes. You can use broth instead of water.

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While preparing the vegetables and noodles, pour boiling water over the frozen shrimp for 5 minutes. Then place them in a colander, let the unnecessary liquid drain and clean.

When all the products are already prepared to create the soup, you need to combine them in one container - add fried vegetables and shrimp to the noodles, put on the stove, pour in water, salt, and add a mixture of peppers. Bring everything to a boil and turn off after a minute.

The first dish can be eaten hot or cold, adding sour cream and fresh vegetables.