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Lima Shrimp Soup is an alluring appetizer recipe that you will surely love to serve to your family. Try this luscious Lima Shrimp Soup; I bet everyone in your family will always crave for it.
  Olive oil 2 Tablespoon
  Chopped onions 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), peeled
  Tomato sauce 3 Tablespoon
  Boiling water 6 Cup (96 tbs)
  Potatoes 5 Medium, peeled and cut into 1/2-inch cubes
  Salt 1 Tablespoon
  Cayenne pepper 1⁄4 Teaspoon
  Ground marjoram 1⁄4 Teaspoon
  Cream cheese 4 Ounce
  Medium shrimp 1⁄2 Pound, shelled and deveined
  Green peas 1⁄2 Cup (8 tbs)
  Whole kernel corn 1⁄2 Cup (8 tbs)
  Eggs 4

Pour the oil into a deep saucepan.
Add onions and garlic and cook until browned, about 10 minutes, stirring frequently.
Remove the garlic.
Add the tomato sauce, water, potatoes, salt, cayenne pepper, and marjoram.
Bring to a boil, lower heat, and simmer 20 minutes.
Cut the cream cheese into small pieces and puree with about 1 cup of the soup stock in a blender or food processor.
Add the cream cheese mixture, shrimp, peas, and corn to the soup and simmer 5 to 10 minutes.
Remove the soup from the heat.
Beat the eggs.
Very gradually, at first only a tablespoon at a time, add about 2 cups of the hot soup broth to the eggs while beating the eggs constantly to prevent curdling.
Pour the egg mixture into the soup while stirring the soup.
Reheat the soup but do not allow it to boil.

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