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Shrimp Soup

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Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Shrimp

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