Spicy Soup with Corn and Shrimp Recipe
Mashed potato soup with corn and shrimps is a very tasty and healthy dish, as shrimps contain a lot of protein and other substances useful for the body. It will take quite a bit of your time and effort to prepare this soup, since shrimp, like many seafood, are cooked very quickly, the main thing is that they are not digested. The sharpness can be adjusted to your liking.
Servings
4
Cook Time
20minutes
Servings
4
Cook Time
20minutes
Ingredients
Instructions
  1. Heat the olive oil in a saucepan over medium-high heat. Finely chop the onion and garlic and fry until transparent and fragrant.
  2. Cut the hot pepper into rings. If you want more spicy, leave the seeds, if not, remove them.
  3. Wash, peel and finely chop the potatoes.
  4. Add potatoes, hot pepper and broth to the pan. Bring to a boil, reduce the heat and cook until the potatoes are cooked, about 10-12 minutes.
  5. Peel the shrimp. I’m leaving a tail.
  6. Pour the soup into the bowl of a blender and make a puree. I do this with an immersion blender.
  7. Return the soup to a low heat, add the corn and shrimp. For piquancy, add sweet soy sauce, cook the shrimp until tender. Atlantic shrimps of medium size should be cooked for 1.5-2 minutes, large king or tiger shrimps – 2.5-3 minutes. If you digest them, they will lose their tenderness and become “rubbery” in taste.
  8. Pour in the cream. Add salt and pepper to taste. Bring to a boil and remove from heat.
  9. Serve and serve. If desired, sprinkle with finely chopped green onions.
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