Salvadorian Shrimp Soup Recipe
196kcal
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
Equipment
- Large pot for soup
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or ladle
- Bowls for serving
Method
- 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.
Nutrition
Serving1gCalories196kcalCarbohydrates7gProtein29gFat6gSaturated Fat1gCholesterol239mgSodium1262mgPotassium511mgFiber1gSugar3g