400 g of medium-sized shrimp, cleaned
1 tablespoon of salt
3 soup spoons of lemon juice
One medium onion (100 g), cut into small pieces
Two medium tomatoes (200 g), peeled and seeded, cut into small pieces
One tablet of vegetable broth dissolved in 3 cups of hot water (720 ml)
One cup of heavy cream (240 ml)
1 tablespoon of prepared mustard
400 g of medium-sized shrimp, cleaned
1 tablespoon of salt
3 soup spoons of lemon juice
One medium onion (100 g), cut into small pieces
Two medium tomatoes (200 g), peeled and seeded, cut into small pieces
One tablet of vegetable broth dissolved in 3 cups of hot water (720 ml)
One cup of heavy cream (240 ml)
1 tablespoon of prepared mustard
In a large mixing bowl, combine the shrimp, salt, lemon juice, onion, and tomato
Cover and microwave at high power for 10 minutes or until the tomato is tender
Remove from microwave and set aside some shrimp to use as garnish
Transfer the mixture to a blender, add the vegetable broth, and blend until smooth
Return to mixing bowl, add heavy cream and mustard, and mix well
Cover and microwave at high power for 1 minute
Garnish with reserved shrimp and serve immediately
247 calories per serving
