You are here

Shrimp Soup's picture
  Butter 3 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), mashed
  Chopped green bell pepper 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Mushrooms 1⁄4 Pound, chopped (About 1 1/2 Cups)
  Tomatoes 2 Large, peeled and chopped
  Raw shrimp 1 Pound, peeled and deveined, chopped if shrimp are medium sized or bigger
  Fish stock 3 Quart
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Crushed bay leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Tarragon 1⁄4 Teaspoon
  Chervil 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Sweet basil 1⁄4 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  Dill 1 Pinch
  Sauterne wine 1 Cup (16 tbs)

Melt butter in a large heavy pot over medium-high heat.
Stir and saute the onions, garlic, bell pepper, and celery 4 to 5 minutes to soften and release flavors.
Add the mushrooms and saute 3 or 4 minutes longer.
Finally, add the chopped tomatoes and shrimp.
Pour in the fish stock; add all herbs and spices.
Bring to a boil, then reduce heat to low and simmer 1 1/2 hours, uncovered.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1629 Calories from Fat 618

% Daily Value*

Total Fat 70 g107.1%

Saturated Fat 30.8 g154.2%

Trans Fat 0 g

Cholesterol 814.6 mg271.5%

Sodium 7163.8 mg298.5%

Total Carbohydrates 55 g18.4%

Dietary Fiber 13.8 g55%

Sugars 25.6 g

Protein 169 g337.4%

Vitamin A 154.5% Vitamin C 350.2%

Calcium 57.9% Iron 102.3%

*Based on a 2000 Calorie diet

Shrimp Soup Recipe