Cuban Shrimp Soup Sopa De Camarones Recipes

SOPA DE CAMARON (SHRIMP SOUP)

Steps:

• Peel and devein the shrimp, reserving the shells.
• In a large frying pain heat 4 Tbsp of olive oil and saute the minced onion, carrots, peppers, garlic, and celery until soft. Add the finely diced tomatoes and continue to cook slowly until the tomatoes have rendered theirs juices and are soft. Be careful of burning and add water if mixture gets too dry.
• In a separate pan heat 3 Tbsp of olive oil and saute the shrimp shells until pink. Add the Knorr cubes of Sopa de Camaron and 2 qts of water. Cook vigorously adding water as needed. Taste for salt as the Knorr product has a considerable amount of it. If you need more flavor add additional cubes of Knorr. Strain to remove the shells. Allow both mixtures to cool somewhat and adding equal portions of mixture to a blender blend until smooth. In a large pot heat 1 Tbsp of olive oil and saute the tomato paste briefly then add the blended soup and cook on high heat for 10 minutes. Add the peeled and deveined shrimp and the Sriracha Hot Chili Sauce, turn off the burner and put a lid on the pot. Leave for 10 minutes. Rewarm to serve, but do not bring to a boil as it will toughen the shrimp.

CUBAN SHRIMP SOUP - SOPA DE CAMARONES

Steps:

• Heat 1 tablespoon (15 ml) of the butter in a skillet and saute the shrimp shells until lightly browned and aromatic, about 15 minutes.
• Transfer to a saucepan and add the water.
• Bring to a boil and simmer uncovered until reduced by half.
• Strain, discard the shrimp shells, and set the stock aside.
• Meanwhile, heat the remaining butter in a large pot and sauté the onion and garlic until tender but now brown, about 5 minutes.
• Add the tomatoes, bay leaf, cloves. and reserved shrimp stock and simmer covered for 15 minutes.
• Strain the stock, discard the solids, and return the stock to the pot.
• Add the potatoes and simmer covered until the potatoes are almost done, about 15 minutes.
• Add the milk, shrimp, corn, salt, and pepper and simmer covered for 5 minutes.
• Stir a little of the hot liquid into the egg yolks and stir the resulting mixture into the soup.
• Simmer, stirring gently, until the soup thickens a little - do not boil.
• Serve with a poached egg on top.