Shrimp Soup from El Salvador
Shrimp soup is a delicious, yet under-shared recipe from El Salvador that you are going to absolutely love! The soup is broth based with just a tiny touch of cream.
Servings 6 servings
Calories 245kcal
Equipment
Ingredients
- 2 tbsp olive oil
- 1 Bell pepper chopped
- 1 Onion chopped
- 1 lb Shrimp
- 1 tbsp Garlic
- 1 Tomato chopped
- 8 cups Chicken Broth
- 1 Potato cubed
- 1 cup Carrots cut into rounds
- ½ cup heavy whipping cream
- Cilantro to garnish
Instructions
- In a large soup pot, add the olive oil and heat over medium high heat. When heated, add the bell peppers, onions, shrimp, garlic, and tomato. Saute in the oil until they begin to soften.
- Add the chicken broth, and bring to a boil. Add potatoes and carrots, and boil for 15 minutes or until the potatoes and carrots are tender and can be easily pierced with a fork.
- Once the potatoes are tender, add the cream into the soup pot, and boil for about 2 more minutes.
- Garnish with cilantro if desired. Enjoy!
Notes
Recipe adapted from ShePaused4Thought.com
- You can use shrimp broth to make this recipe if you’d like! It’s a bit harder to find shrimp broth, so the recipe calls for chicken broth as an easy-to-find substitute that will work just as easily.
- This recipe can be made with any additional vegetable or protein substitutions that you’d like. Add mushrooms, celery, or any other veggies that sound delicious. Additionally, lobster could be delicious in this soup as well.
- Make sure to cover the pot when you are bringing the broth to a boil.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 14g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1264mg | Potassium: 805mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4655IU | Vitamin C: 60mg | Calcium: 101mg | Iron: 2mg