4 cups of water
1/4 cup of oil
2 teaspoons of chopped parsley
1 tablespoon of salt
500g medium-sized shrimp with shells
2 medium-sized onions in pieces
2 medium-sized tomatoes in pieces
4 cups of water
1/4 cup of oil
2 teaspoons of chopped parsley
1 tablespoon of salt
500g medium-sized shrimp with shells
2 medium-sized onions in pieces
2 medium-sized tomatoes in pieces
1 Clean the shrimp, but reserve some whole ones
Put the shells and heads in a pot with water, cover, and let it boil for 10 minutes at high heat
Remove and strain through a sieve
2 Discard the shells and heads and reserve the broth
Let it cool down
In a large pot, heat the oil and sauté the onion, tomato, and parsley in medium heat, stirring occasionally, until the onion is soft
3 Add the shrimp and cook for 3 minutes
Add salt and remove from heat
Add half of the reserved broth to the blender
Reserve eight shrimp and blend until smooth
4 Pour the blended mixture into the pot with the remaining broth
Mix well and reheat at high heat
Serve the soup garnished with the reserved shrimp.
