Salvadorian Shrimp Soup Recipe
I just made my Salvadorian Shrimp Soup recipe, and I want to share my experience with you. This soup comes from El Salvador, a souveiner from my trip there.
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Servings: 8 Servings
Calories: 196 kcal
Equipment
- Large pot for soup
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or ladle
- Bowls for serving
Ingredients
- 2 lbs. shrimp, peeled and deveined
- 8 cups chicken broth
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves of garlic, minced
- 1 tomato, diced
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1 bay leaf
- 2 tbsp. chopped fresh cilantro
- Salt and black pepper, to taste
Instructions
- In a large pot, heat the vegetable oil over medium-high heat.
- Add the onion and bell pepper, and sauté until the onion is translucent, about 5 minutes.
- Add the garlic and tomato, and cook for another 2-3 minutes.
- Stir in the oregano, cumin, paprika, and cayenne pepper, and cook for 1-2 minutes.
- Pour in the chicken broth and add the bay leaf.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
- Add the shrimp and let them cook for 5-7 minutes, or until they turn pink and are cooked through.
- Remove the bay leaf and discard.
- Season the soup with salt and black pepper to taste.
- Stir in the chopped cilantro.
- Serve hot.
Notes
Tip and Tricks
You can save time by using pre-peeled and deveined shrimp. If you don't have chicken broth, you can make your own by simmering chicken bones in water with vegetables and herbs. Chopping the vegetables in advance can make the cooking process quicker.Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 7g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 239mg | Sodium: 1262mg | Potassium: 511mg | Fiber: 1g | Sugar: 3g
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