Shrimp Soup
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Tomato paste can be replaced with ketchup.
Ingredients
- Onion - 2 heads
- Shrimp - 24.7 oz
- Carrot - 1 piece
- Passata Tomato Sauce - 2 tablespoons
- Cognac - 1.8 oz
- Cream 22% - 17 fl oz
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Vegetable Oil - 3 fl oz
- Salt - to taste
- Orange Bell Peppers - 1 piece
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the shrimp and boil them in salted boiling water for 3 minutes.
Step 2
Drain in a colander and let cool.
Step 3
Remove the heads and shells.
Step 4
Place the shells and heads in a dry skillet and put in a preheated oven at 392°F for 15 minutes.
Step 5
Peel and chop the onion and carrot coarsely.
Step 6
In a pot, heat 1 tablespoon of oil and sauté the vegetables for 4 minutes.
Step 7
Add the shrimp shells and heads, cook for 2 minutes.
Step 8
Pour in the cognac and ignite it.
Step 9
Once the cognac burns off, add the tomato paste and 1 cup of water to the pot.
Step 10
Simmer on low heat for one and a half hours, occasionally adding hot water (about 2 cups).
Step 11
Strain the soup through a sieve, pressing the solids with a spoon or pestle. Return the bisque to the heat and bring to a boil.
Step 12
Bring the cream to a boil, but do not let it boil.
Step 13
Slowly pour it into the soup, season with salt and pepper, bring to a boil, and immediately remove from heat.
Step 14
While the bisque is cooking, wash the peppers, cut them into 4 pieces, and remove the seeds.
Step 15
Place on a baking sheet, drizzle with the remaining vegetable oil, and roast in a preheated oven at 392°F for 20 minutes.
Step 16
Transfer the peppers to a bowl, cover, and let cool, then peel off the skin.
Step 17
Chop the peppers into small pieces separately.
Step 18
Season with salt and pepper.
Step 19
In the bottom of very small cups, place 1 teaspoon of chopped peppers and a few shrimp.
Step 20
Pour the bisque on top and garnish with a shrimp.
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